Phenolic Compounds in Maize Grains and Its Nixtamalized Products

Abstract

Among the cereals most consumed by humans, maize grain is in the third position, surpassed only by rice and wheat. In several countries, maize grain is the main source of carbohydrates and proteins. Maize grain is ranked as one of the cereals with the highest content of phenolic compounds. The importance for human health of the consumption of phenolic compounds is due to their proved antioxidant activity. Diets with high amount of antioxidants have been associated with a reduced probability of sufering degenerative chronic diseases. In maize grain, the phenolic acids predominate, among which the main is ferulic acid, followed by p-coumaric acid, which are highly abundant in their bound forms. However, other phenolics such as anthocyanins, lavonols, and lavanols have been identiied in colored maize grains. Additionally, the processing of maize grain into diferent products for human consumption incorporates changes both in quantity and quality of some phenolic compounds. In the present chapter, we present the most recent information available regarding phenolic compounds in maize grain and their nixtamalized products.

Hydroxycinnamic Acids and Their Derivatives in Broa, a Traditional Ethnic Maize Bread

“…Generally, phenolic compounds can be found in their soluble or insoluble forms. Soluble forms, also known as “extractable polyphenols” [ 6 ], can be present in their free form or conjugated with smaller molecules, such as simple sugars and amines [ 5 , 7 , 8 , 9 ]. Particularly abundant free hydroxycinnamic acids present in maize grains are ferulic (FA) and p -coumaric (pCA) acids.…”

“…The role of HCAAs in maize grains is not known for sure [ 5 ]. They may be associated with several processes, such as plant growth and development, floral induction and reproduction, cell division, control of intracellular polyamine concentrations, cell wall reinforcement, and plant adaptation to stress, such as resistance to cold or pathogen attack [ 9 , 10 , 11 , 12 ].…”

“…The “insoluble phenolic compounds”, also known as “non-extractable polyphenols”, are mainly high molecular weight compounds mostly (>94%) bound to arabinoxylans [ 5 , 6 ]. They include, among others, dehydrodiferulic (DFAs), dehydrotriferulic (TFAs) and dehydrotetraferulic (TeFAs) acids [ 4 , 5 ].…”

Effect of Hydrothermal Pre-Treatment on Ferulic Acid Content and Antioxidant Activities of Corn Hydrolysate

“…Phenolic acids are the main phenolic compounds in corn grain, the most abundant of which are FA and p-CA [32].…”

Extraction Techniques of Phenolic Compounds from Plants

“…Plants are rich and valuable resources of bioactive phenolic. They can be utilized in various fields such as antioxidant, antimicrobial, anti-inflammatory, antitumor, antiviral, analgesic and antipyretic [1,2]. Hence, they have attracted the attention of many health professionals and many organizations and health care systems increasingly recommend the daily consumption of fruits and vegetables [3,4].…”