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Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14797/
https://doi.org/10.1016/j.lwt.2021.110912
 
Title Infrared heating induced improvement of certain phytobioactives, their
bioaccessible contents and bioaccessibility in maize.
 
Creator Ashrafi, H.
Jayadeep, A.
 
Subject 16 Nutritive value
02 Maize
04 Irradiation
 
Description The study investigated changes in nutraceuticals in infrared (IR) heated maize (140–200 ◦C), and their bioaccessible content, and bioaccessibility in the IR–140 sample (heated at 140 ◦C). The content οf α-tocopherol
(α-TP), α-tocotrienol (α-TT), and total phenolics remained unchanged at all treatments. The content of γ-TP,
zeaxanthin, β-carotene, and phytosterols reduced at 160 ◦C and above temperature while γ-TT, δ-TP, δ-TT, and
lutein reduced in all the treated samples. The bioaccessible content of lutein and flavonoids increased in the
IR–140 sample but zeaxanthin, β-carotene, phytosterols, and total phenolics content did not change. Bioaccessibility of lutein, β-carotene, and flavonoids increased, yet, bioaccessibility of phenolics and phytosterols
was unchanged in the IR–140 sample. Bioaccessible content and bioaccessibility of tocopherols and tocotrienols
reduced in the treated sample. Total antioxidant activity (TAA) of the bioaccessible fraction of the IR–140 sample
increased while free radical scavenging (DPPH assay) activity and reducing power were similar to those of
untreated maize. Bioaccessibility of TAA increased and bioaccessibility of radical scavenging activity and
reducing power remained unchanged in the IR–140 sample although reducing power and TAA activity in IR–140
were lower in raw maize samples. Overall, IR heating of maize resulted in increase or retention of most of the
phytobioactives and antioxidant activity, and their bioaccessible content and bioaccessibility.
 
Date 2021
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14797/1/LWT%20142%20%282021%29%20110912.pdf
Ashrafi, H. and Jayadeep, A. (2021) Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize. LWT - Food Science and Technology, 142. p. 110912. ISSN 0023-6438