TY - JOUR
T1 - Effect on in vitro starch digestibility of Mexican blue maize anthocyanins
AU - Camelo-Méndez, Gustavo A.
AU - Agama-Acevedo, Edith
AU - Sanchez-Rivera, Mirna M.
AU - Bello-Pérez, Luis A.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/11/15
Y1 - 2016/11/15
N2 - The purpose of this study was to evaluate the effect of blue maize extracts obtained by acid-methanol treatment on the nutritional in vitro starch fractions such as: rapidly digestive starch (RDS), slowly digestive starch (SDS) and resistant starch (RS) of native and gelatinized commercial maize starch. Chromatographic analysis (HPLC-DAD/ESI-MS) of blue maize extracts showed the presence of seven anthocyanins, where cyanidin-3-(6″-malonylglucoside) was the main. Blue maize extracts modified nutritional in vitro starch fractions (decrease of RDS) while RS content increased (1.17 and 2.02 times for native and gelatinized commercial maize starch, respectively) when anthocyanins extracts were added to starch up to 75% (starch weight). This preliminary observation provides the basis for further suitability evaluation of blue maize extract as natural starch-modifier by the possible anthocyanins-starch interaction. Anthocyanin extracts can be a suitable to produce functional foods with higher RS content with potential human health benefits.
AB - The purpose of this study was to evaluate the effect of blue maize extracts obtained by acid-methanol treatment on the nutritional in vitro starch fractions such as: rapidly digestive starch (RDS), slowly digestive starch (SDS) and resistant starch (RS) of native and gelatinized commercial maize starch. Chromatographic analysis (HPLC-DAD/ESI-MS) of blue maize extracts showed the presence of seven anthocyanins, where cyanidin-3-(6″-malonylglucoside) was the main. Blue maize extracts modified nutritional in vitro starch fractions (decrease of RDS) while RS content increased (1.17 and 2.02 times for native and gelatinized commercial maize starch, respectively) when anthocyanins extracts were added to starch up to 75% (starch weight). This preliminary observation provides the basis for further suitability evaluation of blue maize extract as natural starch-modifier by the possible anthocyanins-starch interaction. Anthocyanin extracts can be a suitable to produce functional foods with higher RS content with potential human health benefits.
KW - Anthocyanins
KW - Blue maize
KW - In vitro starch digestibility
KW - Resistant starch
UR - http://www.scopus.com/inward/record.url?scp=84975865408&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.05.024
DO - 10.1016/j.foodchem.2016.05.024
M3 - Artículo
SN - 0308-8146
VL - 211
SP - 281
EP - 284
JO - Food Chemistry
JF - Food Chemistry
ER -