Non-isothermal autohydrolysis of nixtamalized maize pericarp: Production of nutraceutical extracts

被引：13

作者：

Rostro, Magdalena ^{[1
]}

Sanchez-Gonzalez, Monica ^{[1
]}

Rivas, Sandra ^{[2
]}

Moure, Andres ^{[2
]}

Dominguez, Herminia ^{[2
]}

Parajo, Juan Carlos ^{[2
]}

机构：

[1] Univ Autonoma Nuevo Leon, Fac Ciencias Quim, San Nicolas De Los Garza, Nuevo Leon, Mexico

[2] Univ Vigo, As Lagoas, Dept Chem Engn, Orense 32004, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2014年 / 58卷 / 02期

关键词：

Arabinoxylo-oligosaccharides; Autohydrolysis; Antioxidants; Nixtamalization; ANTIOXIDANT ACTIVITY; ARABINOXYLAN-OLIGOSACCHARIDES; XYLOOLIGOSACCHARIDES; NEJAYOTE; HUSKS; MASA;

D O I：

10.1016/j.lwt.2014.03.043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Nixtamalized maize pericarp (NMP) was subjected to isothermal processing in aqueous media, and the amount and composition of the solid and liquid phases were determined. The major reaction products were arabinoxylo-oligosaccharides (AXOS). The maximum release of AXOS (39.6 g/100 g NMP) was achieved operating at 207 degrees C. Ferulolyl substituents of AXOS accounted for 77% of the total ferulic acid contained in the feedstock. Autohydrolysis liquors were extracted with ethyl acetate, and the phenolic compounds present in the organic phase were identified and quantified. The antioxidant activity of extracts (measured by reducing power and radical scavenging activity) compared favorably with the ones of commercial antioxidants. On the basis of the experimental results, it can be concluded that the obtained feruloylated AXOS can be used as food ingredients with potential to cause health benefits (including prebiotic effects and prevention of harmful oxidation reactions). (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：550 / 556

页数：7

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