Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures

Efren Delgado-Licon, Alma Leticia Martinez Ayala, Nuria Elizabeth Rocha-Guzman, Jos Alberto Gallegos-Infante, Martin Atienzo-Lazos, Jerzy Drzewiecki, Cecilia Eugenia Martnez-Snchez, Shela Gorinstein

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Abstract

The aim of this investigation was to examine the influence of extrusion on the bioactive compounds and the antioxidant capacity of bean/corn mixtures. Whole bean flour and nixtamalized corn were mixed in a 60:40 proportion and extrusion was performed in different moisture (14.5%, 15.4%, 17.1% and 18.0%) and temperature (150°C, 160°C, 170°C, 180°C and 190°C) conditions in order to find the optimal extrusion conditions. According to their functional properties and antioxidant status, the mixtures 142°C/16.3% H, 170°C/16.3% H and 198°C/16.3% H were defined as optimal, moderate and bad, respectively. Total polyphenols and flavonoids in the mixture of 142°C/16.3% H (15.09±1.7 mg gallic acid equivalent [GAE]/g dry weight [DW] and 1.57±0.2 mg catechin equivalent [CE]/g DW) were significantly higher (P<0.05) than in the sample 170°C/16.3% H (9.42±1.1 mg GAE/g DW and 1.4±0.1 mg CE/g DW) and the mixture 198°C/16.3% H (6.46±0.8 mg GAE/g DW and 0.78±0.1 mg CE/g DW). The antioxidant activity (37.02±3.8 and 25.01±2.5 M Trolox equivalent [TE]/g DW) of mixture 142°C/16.3% H, determined by the cupric reducing antioxidant capacity with Trolox equivalent antioxidant capacity and -carotenelinoleic acid (-carotene,% of inhibition) assays, was significantly higher (P<0.05) than in 170°C/16.3% H (25.69±2.8 and 17.02±1.8 M TE/g DW) and in mixture 198°C/16.3% H (13.93±1.5 and 8.94±0.9 M TE/g DW), respectively. The free polyphenols, flavonoids and the antioxidant activities showed lower results than the hydrolyzed ones. The correlation coefficients between polyphenols, flavonoids, and cupric reducing antioxidant capacity capacities were between 0.93 and 0.99. In cereal proteins extracted and separated by electrophoresis, some differences were found in the sodium dodecyl sulfateprotein bands in the region from 36 to 45 kDa for 142°C/16.3% H, in comparison with other samples. Therefore, there is a need to find such conditions for the extrusion procedures that would take into consideration the contents of the bioactive compounds and the antioxidant capacity in the end product. © 2009 Informa UK Ltd.
Original languageAmerican English
Pages (from-to)522-532
Number of pages468
JournalInternational Journal of Food Sciences and Nutrition
DOIs
StatePublished - 4 Dec 2009

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extrusion
Zea mays
beans
Antioxidants
antioxidants
Weights and Measures
corn
Gallic Acid
Catechin
Polyphenols
gallic acid
catechin
Flavonoids
polyphenols
flavonoids
cereal proteins
antioxidant activity
bioactive compounds
Flour
Carotenoids

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Delgado-Licon, Efren ; Ayala, Alma Leticia Martinez ; Rocha-Guzman, Nuria Elizabeth ; Gallegos-Infante, Jos Alberto ; Atienzo-Lazos, Martin ; Drzewiecki, Jerzy ; Martnez-Snchez, Cecilia Eugenia ; Gorinstein, Shela. / Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. In: International Journal of Food Sciences and Nutrition. 2009 ; pp. 522-532.
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abstract = "The aim of this investigation was to examine the influence of extrusion on the bioactive compounds and the antioxidant capacity of bean/corn mixtures. Whole bean flour and nixtamalized corn were mixed in a 60:40 proportion and extrusion was performed in different moisture (14.5{\%}, 15.4{\%}, 17.1{\%} and 18.0{\%}) and temperature (150°C, 160°C, 170°C, 180°C and 190°C) conditions in order to find the optimal extrusion conditions. According to their functional properties and antioxidant status, the mixtures 142°C/16.3{\%} H, 170°C/16.3{\%} H and 198°C/16.3{\%} H were defined as optimal, moderate and bad, respectively. Total polyphenols and flavonoids in the mixture of 142°C/16.3{\%} H (15.09±1.7 mg gallic acid equivalent [GAE]/g dry weight [DW] and 1.57±0.2 mg catechin equivalent [CE]/g DW) were significantly higher (P<0.05) than in the sample 170°C/16.3{\%} H (9.42±1.1 mg GAE/g DW and 1.4±0.1 mg CE/g DW) and the mixture 198°C/16.3{\%} H (6.46±0.8 mg GAE/g DW and 0.78±0.1 mg CE/g DW). The antioxidant activity (37.02±3.8 and 25.01±2.5 M Trolox equivalent [TE]/g DW) of mixture 142°C/16.3{\%} H, determined by the cupric reducing antioxidant capacity with Trolox equivalent antioxidant capacity and -carotenelinoleic acid (-carotene,{\%} of inhibition) assays, was significantly higher (P<0.05) than in 170°C/16.3{\%} H (25.69±2.8 and 17.02±1.8 M TE/g DW) and in mixture 198°C/16.3{\%} H (13.93±1.5 and 8.94±0.9 M TE/g DW), respectively. The free polyphenols, flavonoids and the antioxidant activities showed lower results than the hydrolyzed ones. The correlation coefficients between polyphenols, flavonoids, and cupric reducing antioxidant capacity capacities were between 0.93 and 0.99. In cereal proteins extracted and separated by electrophoresis, some differences were found in the sodium dodecyl sulfateprotein bands in the region from 36 to 45 kDa for 142°C/16.3{\%} H, in comparison with other samples. Therefore, there is a need to find such conditions for the extrusion procedures that would take into consideration the contents of the bioactive compounds and the antioxidant capacity in the end product. {\circledC} 2009 Informa UK Ltd.",
author = "Efren Delgado-Licon and Ayala, {Alma Leticia Martinez} and Rocha-Guzman, {Nuria Elizabeth} and Gallegos-Infante, {Jos Alberto} and Martin Atienzo-Lazos and Jerzy Drzewiecki and Martnez-Snchez, {Cecilia Eugenia} and Shela Gorinstein",
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Delgado-Licon, E, Ayala, ALM, Rocha-Guzman, NE, Gallegos-Infante, JA, Atienzo-Lazos, M, Drzewiecki, J, Martnez-Snchez, CE & Gorinstein, S 2009, 'Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures', International Journal of Food Sciences and Nutrition, pp. 522-532. https://doi.org/10.1080/09637480801987666

Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures. / Delgado-Licon, Efren; Ayala, Alma Leticia Martinez; Rocha-Guzman, Nuria Elizabeth; Gallegos-Infante, Jos Alberto; Atienzo-Lazos, Martin; Drzewiecki, Jerzy; Martnez-Snchez, Cecilia Eugenia; Gorinstein, Shela.

In: International Journal of Food Sciences and Nutrition, 04.12.2009, p. 522-532.

Research output: Contribution to journalArticle

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T1 - Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures

AU - Delgado-Licon, Efren

AU - Ayala, Alma Leticia Martinez

AU - Rocha-Guzman, Nuria Elizabeth

AU - Gallegos-Infante, Jos Alberto

AU - Atienzo-Lazos, Martin

AU - Drzewiecki, Jerzy

AU - Martnez-Snchez, Cecilia Eugenia

AU - Gorinstein, Shela

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N2 - The aim of this investigation was to examine the influence of extrusion on the bioactive compounds and the antioxidant capacity of bean/corn mixtures. Whole bean flour and nixtamalized corn were mixed in a 60:40 proportion and extrusion was performed in different moisture (14.5%, 15.4%, 17.1% and 18.0%) and temperature (150°C, 160°C, 170°C, 180°C and 190°C) conditions in order to find the optimal extrusion conditions. According to their functional properties and antioxidant status, the mixtures 142°C/16.3% H, 170°C/16.3% H and 198°C/16.3% H were defined as optimal, moderate and bad, respectively. Total polyphenols and flavonoids in the mixture of 142°C/16.3% H (15.09±1.7 mg gallic acid equivalent [GAE]/g dry weight [DW] and 1.57±0.2 mg catechin equivalent [CE]/g DW) were significantly higher (P<0.05) than in the sample 170°C/16.3% H (9.42±1.1 mg GAE/g DW and 1.4±0.1 mg CE/g DW) and the mixture 198°C/16.3% H (6.46±0.8 mg GAE/g DW and 0.78±0.1 mg CE/g DW). The antioxidant activity (37.02±3.8 and 25.01±2.5 M Trolox equivalent [TE]/g DW) of mixture 142°C/16.3% H, determined by the cupric reducing antioxidant capacity with Trolox equivalent antioxidant capacity and -carotenelinoleic acid (-carotene,% of inhibition) assays, was significantly higher (P<0.05) than in 170°C/16.3% H (25.69±2.8 and 17.02±1.8 M TE/g DW) and in mixture 198°C/16.3% H (13.93±1.5 and 8.94±0.9 M TE/g DW), respectively. The free polyphenols, flavonoids and the antioxidant activities showed lower results than the hydrolyzed ones. The correlation coefficients between polyphenols, flavonoids, and cupric reducing antioxidant capacity capacities were between 0.93 and 0.99. In cereal proteins extracted and separated by electrophoresis, some differences were found in the sodium dodecyl sulfateprotein bands in the region from 36 to 45 kDa for 142°C/16.3% H, in comparison with other samples. Therefore, there is a need to find such conditions for the extrusion procedures that would take into consideration the contents of the bioactive compounds and the antioxidant capacity in the end product. © 2009 Informa UK Ltd.

AB - The aim of this investigation was to examine the influence of extrusion on the bioactive compounds and the antioxidant capacity of bean/corn mixtures. Whole bean flour and nixtamalized corn were mixed in a 60:40 proportion and extrusion was performed in different moisture (14.5%, 15.4%, 17.1% and 18.0%) and temperature (150°C, 160°C, 170°C, 180°C and 190°C) conditions in order to find the optimal extrusion conditions. According to their functional properties and antioxidant status, the mixtures 142°C/16.3% H, 170°C/16.3% H and 198°C/16.3% H were defined as optimal, moderate and bad, respectively. Total polyphenols and flavonoids in the mixture of 142°C/16.3% H (15.09±1.7 mg gallic acid equivalent [GAE]/g dry weight [DW] and 1.57±0.2 mg catechin equivalent [CE]/g DW) were significantly higher (P<0.05) than in the sample 170°C/16.3% H (9.42±1.1 mg GAE/g DW and 1.4±0.1 mg CE/g DW) and the mixture 198°C/16.3% H (6.46±0.8 mg GAE/g DW and 0.78±0.1 mg CE/g DW). The antioxidant activity (37.02±3.8 and 25.01±2.5 M Trolox equivalent [TE]/g DW) of mixture 142°C/16.3% H, determined by the cupric reducing antioxidant capacity with Trolox equivalent antioxidant capacity and -carotenelinoleic acid (-carotene,% of inhibition) assays, was significantly higher (P<0.05) than in 170°C/16.3% H (25.69±2.8 and 17.02±1.8 M TE/g DW) and in mixture 198°C/16.3% H (13.93±1.5 and 8.94±0.9 M TE/g DW), respectively. The free polyphenols, flavonoids and the antioxidant activities showed lower results than the hydrolyzed ones. The correlation coefficients between polyphenols, flavonoids, and cupric reducing antioxidant capacity capacities were between 0.93 and 0.99. In cereal proteins extracted and separated by electrophoresis, some differences were found in the sodium dodecyl sulfateprotein bands in the region from 36 to 45 kDa for 142°C/16.3% H, in comparison with other samples. Therefore, there is a need to find such conditions for the extrusion procedures that would take into consideration the contents of the bioactive compounds and the antioxidant capacity in the end product. © 2009 Informa UK Ltd.

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