首页|Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize
Infrared heating induced improvement of certain phytobioactives, their bioaccessible contents and bioaccessibility in maize
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NSTL
Elsevier
The study investigated changes in nutraceuticals in infrared (IR) heated maize (140-200 degrees C), and their bioaccessible content, and bioaccessibility in the IR-140 sample (heated at 140 degrees C). The content of alpha-tocopherol (alpha-TP), alpha-tocotrienol (alpha-TT), and total phenolics remained unchanged at all treatments. The content of gamma-TP, zeaxanthin, beta-carotene, and phytosterols reduced at 160 degrees C and above temperature while gamma-TT, delta-TP, delta-TT, and lutein reduced in all the treated samples. The bioaccessible content of lutein and flavonoids increased in the IR-140 sample but zeaxanthin, beta-carotene, phytosterols, and total phenolics content did not change. Bioaccessibility of lutein, beta-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.
NSTL
Elsevier
