Publicación:
Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology

Página de artículo simple
dc.contributor.author Paucar-Menacho, Luz María es_PE
dc.contributor.author Martínez-Villaluenga C. es_PE
dc.contributor.author Dueñas M. es_PE
dc.contributor.author Frias J. es_PE
dc.contributor.author Peñas E. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2017
dc.description.abstract The objective of this study was to optimize germination time and temperature for maximizing the content of γ-aminobutyric acid (GABA), total phenolic compounds (TPC), and antioxidant activity in purple corn sprouts by using Response Surface Methodology (RSM). The phenolic composition of purple corn sprouts obtained in the optimal conditions was analyzed by HPLC-DAD-ESI/MS. Temperature of 26 °C and time of 63 h were found to be the optimal germination conditions since they enhanced 3.5-fold GABA content compared with seeds. These conditions, however, reduced ∼30 and ∼15% TPC and antioxidant activity, respectively, in purple corn. The models developed showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Sprouts obtained in the optimal conditions presented anthocyanins as the most abundant phenolic class, detected mainly as cyanidin, pelargonidin, and peonidin glycosides or their malonyl derivatives. Hydroxycinnamic acids derivatives and flavonols were detected as minor compounds. Thus, germination at 26 °C for 63 h can be considered as an innovative strategy for diversifying the utilization of purple corn, providing at the same time sprouts with high levels of phytochemicals. Purple corn sprouts may constitute promising health-promoting foods. en
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1016/j.lwt.2016.07.064
dc.identifier.scopus 2-s2.0-84997684104
dc.identifier.uri https://hdl.handle.net/20.500.12390/724
dc.language.iso eng
dc.publisher Academic Press
dc.relation.ispartof LWT - Food Science and Technology
dc.rights info:eu-repo/semantics/openAccess
dc.subject Surface properties
dc.subject Amino acids es_PE
dc.subject Antioxidants es_PE
dc.subject Cultivation es_PE
dc.subject Phenols es_PE
dc.subject Seed es_PE
dc.subject Anti-oxidant activities es_PE
dc.subject GABA es_PE
dc.subject Germination es_PE
dc.subject Phenolic compounds es_PE
dc.subject Purple corn es_PE
dc.subject Plants (botany) es_PE
dc.title Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
Archivos
Colecciones
1.1 Eventos institucionales
 3.2 Pasantías y ponencias