Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14797/
https://doi.org/10.1016/j.lwt.2021.110912 |
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| Title |
Infrared heating induced improvement of certain phytobioactives, their
bioaccessible contents and bioaccessibility in maize.
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| Creator |
Ashrafi, H.
Jayadeep, A. |
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| Subject |
16 Nutritive value
02 Maize 04 Irradiation |
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| 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.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| 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 |
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