Título

Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals

Autor

MARIA MALDONADO SANTOYO

Nivel de Acceso

Acceso Abierto

Licencia

http://creativecommons.org/licenses/by-nc/4.0

Materias

Cereales como alimento - Análisis - (LEMD) Tecnología de los alimentos - granos - (LEMD) INGENIERÍA Y TECNOLOGÍA - (CTI) CIENCIAS TECNOLÓGICAS - (CTI) TECNOLOGÍA DE LOS ALIMENTOS - (CTI) PRODUCTOS DE CEREALES - (CTI) PRODUCTOS DE CEREALES - (CTI)

Resumen o descripción

The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: “traditional pinole” and “seven grain pinole”; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, protein and fiber) were carried out according to the procedures of AOAC, sugars content was determined by HPLC method; calcium and iron were quantified using atomic absorption spectroscopy. Total phenolic compounds were determined by Folin-Ciocalteu spectrophotometric method; the antiradical capacity was determined by DPPH colorimetric method and total antioxidant capacity was determined by FRAP method. Traditional and seven grain pinole presented higher energy content and nutrient density (protein and fat) than processed cereals. Calcium content was higher in processed cereals than pinole; seven grain pinole presented the highest conentration of iron. Polyphenolic concentration was higher in both kinds of pinole compared to processed cereals; traditional pinole presented the highest antioxidant activity measured by DPPH and FRAP methods. The results provide evidence about the important nutrient and antioxidant content of traditional and seven grain pinole compared to processed cereals based on corn and other grains. It is recommended their incorporation in to regular diet as a healthy food, with a good protein level, low sugar content and good antioxidant capacity.

Fecha de publicación

2014

Tipo de publicación

Artículo

Versión de la publicación

Versión publicada

Recurso de información

http://ciatec.repositorioinstitucional.mx/jspui/handle/1019/185

Formato

application/pdf

Idioma

Inglés

Audiencia

Bibliotecarios

Empresas

Estudiantes

Investigadores

Repositorio Orígen

Repositorio Institucional CIATEC

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