Changes in Phenolic Acid Content in Maize during Food Product Processing

Butts-Wilmsmeyer, Carrie J.; Mumm, Rita H.; Rausch, Kent D.; Kandhola, Gurshagan; Yana, Nicole A.; Happ, Mary; Ostezan, Alexandra; Wasmund, Matthew; Bohn, Martin

doi:10.1021/acs.jafc.7b05242

Cited by 23 publications

(22 citation statements)

References 26 publications

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“…The standardized values were used to conduct a hierarchical clustering analysis, this being a form of machine learning which identifies groups based on their level of dissimilarity. The approach used is a slight modification of the approach presented in Butts-Wilmsmeyer et al [37]. Briefly, the cluster analysis was conducted in PROC CLUSTER of SAS using Ward's Minimum Variance Approach.…”

Section: Cluster Analyses and Imputation Methodsmentioning

confidence: 99%

Weather During Key Growth Stages Explains Grain Quality and Yield of Maize

Butts-Wilmsmeyer

Seebauer

Singleton³

et al. 2019

Agronomy

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Maize (Zea mays L.) grain yield and compositional quality are interrelated and are highly influenced by environmental factors such as temperature, total precipitation, and soil water storage. Our aim was to develop a regression model to account for this relationship among grain yield and compositional quality traits across a large geographical region. Three key growth periods were used to develop algorithms based on the week of emergence, the week of 50% silking, and the week of maturity that enabled collection and modeling of the effect of weather and climatic variables across the major maize growing region of the United States. Principal component analysis (PCA), stepwise linear regression models, and hierarchical clustering analyses were used to evaluate the multivariate relationship between weather, grain quality, and yield. Two PCAs were found that could identify superior grain compositional quality as a result of ideal environmental factors as opposed to low-yielding conditions. Above-average grain protein and oil levels were favored by less nitrogen leaching during early vegetative growth and higher temperatures at flowering, while greater oil than protein concentrations resulted from lower temperatures during flowering and grain fill. Water availability during flowering and grain fill was highly explanatory of grain yield and compositional quality.

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Section: Cluster Analyses and Imputation Methodsmentioning

confidence: 99%

Weather During Key Growth Stages Explains Grain Quality and Yield of Maize

Butts-Wilmsmeyer

Seebauer

Singleton³

et al. 2019

Agronomy

Self Cite

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show abstract

“…In maize, for example, the majority of the phenolic acids are insoluble-linked hydroxycinnamic acids. Through the effect of different processing technologies (such as nixtamalization, extrusion/cooking and steaming/autoclaving) many of these insoluble-bound phenolics are converted to their bioavailable, soluble state [70].…”

Section: Bioavailability and Digestibility Of Bound Phenolicsmentioning

confidence: 99%

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Verduzco-Oliva

Gutiérrez-Uribe

2020

Sustainability

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Solid state fermentation (SSF) is a sustainable process that uses low amounts of water and transforms plant-based agro-industrial residues into valuable products such as enzymes, biofuels, nanoparticles and other bioactive compounds. Many fungal species can be used in SSF because of their low requirements of water, O2 and light. During SSF, plant-based wastes rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi that have enzymes such as lignases, celullases or hemicelullases that break fiber hard structure. During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize bioactive compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during SSF are polysaccharides that also have important health promoting properties. Polysaccharides have antioxidant, antiproliferative and immunomodulatory activities as well as prebiotic effects. Fungal SSF has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

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“…In maize, for example, most of the phenolic acids are insoluble-bound hydroxycinnamic acids. Through the effect of different processing technologies (like nixtamalization, extrusion/cooking and steaming/autoclaving) many of these insoluble-bound phenolics are converted to their bioavailable, soluble state [70].…”

Section: Bioavailability and Digestibility Of Bound Phenolicsmentioning

confidence: 99%

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative to Produce Antioxidant Polysaccharides

Gutiérrez-Uribe¹,

Verduzco-Oliva²

2019

Preprint

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Solid state fermentation (SSF) is considered more sustainable than traditional fermentation because it uses low amounts of water and transforms agro-industrial residues into value added products. Enzymes, biofuels, nanoparticles and bioactive compounds can be obtained from SSF. The key factor in SSF processes is the choice of microorganisms and their substrates. Many fungal species can be used and are mainly used due their lower requirements of water, O2 and light. Residues rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi because they have the enzymes that break fiber hard structure (lignases, celullases or hemicelullases). During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during fermentation are polysaccharides that also have important health promoting properties. Fungal biofermentation has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.

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Changes in Phenolic Acid Content in Maize during Food Product Processing

Cited by 23 publications

References 26 publications

Weather During Key Growth Stages Explains Grain Quality and Yield of Maize

Weather During Key Growth Stages Explains Grain Quality and Yield of Maize

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides

Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative to Produce Antioxidant Polysaccharides

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