Development of a Bioprocess to Improve the Phenolic Compounds Content and Antioxidant Capacity in Blue Corn Grains
Ulises Ramírez-Esparza | Andrés Javier Ordoñez-Cano | Emilio Ochoa-Reyes | Fernando Méndez-González | Ramiro Baeza-Jimenez | Mónica Alvarado-González | Juan A. Ascacio-Valdes | José Juan Buenrostro-Figueroa
Corn, a widely cultivated cereal, is a rich source of several antioxidant compounds, including phenolic compounds. Some of these compounds are bound within the components of the corn cell wall, requiring specific treatments to release them. Solid-state fermentation (SSF) using <i>Rhizopus oryzae</i> enhanced the antioxidant capacity and phenolic content in legumes and grains. However, there is limited information regarding its application in blue corn. This study aimed to evaluate the effect of <i>R. oryzae</i> growth on the phenolic content and antioxidant capacity of blue corn kernels. The results demonstrated that <i>R. oryzae</i> used blue corn kernels for growth, which led to an increase in free phenolic compounds, reaching their highest concentration at 60 h of culture. Compared to the unfermented control (0 h), SSF increased by up to 161% in total phenolic content and a 94% increase in antioxidant capacity. The main phenolic compounds identified in the blue corn extracts at 60 h using RP-HPLC-ESI-MS included caffeic acid 4-O-glucoside, rosmanol, p-coumaroyl tartaric acid glucosidic ester, 5-heptadecylresorcinol, and caffeoyl tartaric acid. The SSF represents an eco-friendly method for enhancing the antioxidant capacity and phenolic compounds of blue corn grain.
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