Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model
Impact Factor 2023: 5.7
| Main Authors: | , , , , |
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| Format: | info:eu-repo/semantics/publishedVersion |
| Language: | eng |
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2024
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| Online Access: | http://hdl.handle.net/11086/553248 https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/ https://pubmed.ncbi.nlm.nih.gov/38484116/ https://doi.org/10.1021/acs.jafc.3c08960 |
| _version_ | 1808112606770102272 |
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| author | Rodriguez, Marianela Desireé Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa de Pascual, Teresa Sonia |
| author2 | https://orcid.org/0009-0001-8239-436X |
| author_facet | https://orcid.org/0009-0001-8239-436X Rodriguez, Marianela Desireé Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa de Pascual, Teresa Sonia |
| author_sort | Rodriguez, Marianela Desireé |
| collection | Repositorio Digital Universitario |
| description | Impact Factor 2023: 5.7 |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.553248 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| record_format | dspace |
| spelling | rdu-unc.5532482024-08-13T06:19:40Z Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model Rodriguez, Marianela Desireé Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa de Pascual, Teresa Sonia https://orcid.org/0009-0001-8239-436X https://orcid.org/0009-0006-3684-5605 https://orcid.org/0000-0001-5623-9748 https://orcid.org/0000-0001-7942-2422 https://orcid.org/0000-0001-8546-8507 Anthocyanins Zea mays L Purple maize flour Antioxidant activity Impact Factor 2023: 5.7 info:eu-repo/semantics/publishedVersion Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain. Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain. The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize “Moragro” cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. “Moragro”, 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3-malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin–Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that “Moragro” purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry. info:eu-repo/semantics/publishedVersion Fil: Rodríguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Rodríguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain. Fil: Monsierra, Luisina. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Monsierra, Luisina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Mansilla, Pablo Sebastián. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencia y Tecnología de los Alimentos; Argentina. Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain. 2024-08-12T19:06:12Z 2024-08-12T19:06:12Z 2024-03-14 article Rodriguez, M. D., Monsierra, L., Mansilla, P. S., Pérez, G. T., & de Pascual-Teresa, S. (2024). Phenolic Characterization of a Purple Maize (Zea mays cv.“Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model. Journal of Agricultural and Food Chemistry, 72(12), 6327-6338. http://hdl.handle.net/11086/553248 1520-5118 https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/ https://pubmed.ncbi.nlm.nih.gov/38484116/ https://doi.org/10.1021/acs.jafc.3c08960 eng Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
| spellingShingle | Anthocyanins Zea mays L Purple maize flour Antioxidant activity Rodriguez, Marianela Desireé Monsierra, Luisina Mansilla, Pablo Sebastián Pérez, Gabriela Teresa de Pascual, Teresa Sonia Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title | Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title_full | Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title_fullStr | Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title_full_unstemmed | Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title_short | Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model |
| title_sort | phenolic characterization of a purple maize zea mays cv moragro by hplc qtof ms and study of its bioaccessibility using a simulated in vitro digestion caco 2 culture model |
| topic | Anthocyanins Zea mays L Purple maize flour Antioxidant activity |
| url | http://hdl.handle.net/11086/553248 https://pubs.acs.org/doi/full/10.1021/acs.jafc.3c08960 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10979446/ https://pubmed.ncbi.nlm.nih.gov/38484116/ https://doi.org/10.1021/acs.jafc.3c08960 |
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