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

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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.

Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); 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. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Mansilla, Pablo Sebastián. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; Argentina.

Fil: Pérez, Gabriela Teresa. Universidad Nacional de Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: Pérez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC); Argentina.

Fil: de Pascual Teresa Sonia. Consejo Superior de Investigaciones Científicas. Institute of Food Science, Technology and Nutrition. Department of Metabolism and Nutrition; Spain.