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
Fil: Rodriguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.
| 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/11086/553609 https://pubs.acs.org/toc/jafcau/72/12 https://doi.org/10.1021/acs.jafc.3c08960 |
| _version_ | 1811173556392820736 |
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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 | Fil: Rodriguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. |
| format | info:eu-repo/semantics/publishedVersion |
| id | rdu-unc.553609 |
| institution | Universidad Nacional de Cordoba |
| language | eng |
| publishDate | 2024 |
| record_format | dspace |
| spelling | rdu-unc.5536092024-09-11T06:39:53Z 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/0000-0001-8546-8507 Anthocyanins Zea mays L Purple maize flour Antioxidant activity info:eu-repo/semantics/publishedVersion Fil: Rodriguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Rodriguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Departamento de Metabolismo y Nutrición. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; España. 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 Alimentos Córdoba, 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 Alimentos Córdoba, 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 Alimentos Córdoba, Argentina. Fil: De Pascual-Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Departamento de Metabolismo y Nutrición. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; España. 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 onbioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand theirbioavailability. Twenty-six phenolic compounds were found in purple maize cv. “Moragro”, 15 nonanthocyanins and 11anthocyanins. 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 predominantanthocyanin 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 significantdifferences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins wasstudied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protectiveeffect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that “Moragro” purple maize is agood 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: Rodriguez, Marianela Desireé. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina. Fil: Rodriguez, Marianela Desireé. Consejo Superior de Investigaciones Científicas. Departamento de Metabolismo y Nutrición. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; España. 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 Alimentos Córdoba, 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 Alimentos Córdoba, 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 Alimentos Córdoba, Argentina. Fil: De Pascual-Teresa, Sonia. Consejo Superior de Investigaciones Científicas. Departamento de Metabolismo y Nutrición. Instituto de Ciencia y Tecnología de Alimentos y Nutrición; España. 2024-09-10T19:30:04Z 2024-09-10T19:30:04Z 2024 article J. Agric. Food Chem. 2024, 72, 6327−6338 http://hdl.handle.net/11086/553609 https://pubs.acs.org/toc/jafcau/72/12 https://doi.org/10.1021/acs.jafc.3c08960 eng Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/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/11086/553609 https://pubs.acs.org/toc/jafcau/72/12 https://doi.org/10.1021/acs.jafc.3c08960 |
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