Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds Article Swipe
Andreia Bento‐Silva
,
Noélia Duarte
,
Elsa Mecha
,
Maria Belo
,
Teresa Serra
,
María Carlota Vaz Patto
,
Maria Rosário Bronze
·
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.3390/antiox10050672
YOU?
·
· 2021
· Open Access
·
· DOI: https://doi.org/10.3390/antiox10050672
Maize is an important source of phenolic compounds, specially hydroxycinnamic acids, which are widely known for their antioxidant activity and associated health benefits. However, these effects depend on their bioaccessibility, which is influenced by the different techniques used for food processing. Several traditional products can be obtained from maize and, in Portugal, it is used for the production of an ethnic bread called broa. In order to evaluate the effect of processing on maize phenolic composition, one commercial hybrid and five open-pollinated maize flours and broas were studied. The total phenolic content and antioxidant activity were evaluated by the Folin-Ciocalteu and ORAC assays, respectively. The major phenolics, namely ferulic and p-coumaric acids (in their soluble-free, soluble-conjugated and insoluble forms), insoluble ferulic acid dimers and soluble hydroxycinnamic acid amides were quantitated. Results show that the total phenolic content, antioxidant activity and hydroxycinnamic acids resisted traditional processing conditions used in the production of broas. The content in soluble-free phenolics increased after processing, meaning that their bioaccessibility improved. Portuguese traditional broas, produced with open-pollinated maize varieties, can be considered an interesting dietary source of antioxidant compounds due to the higher content in hydroxycinnamic acids and derivatives.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/antiox10050672
- https://www.mdpi.com/2076-3921/10/5/672/pdf?version=1619432615
- OA Status
- gold
- Cited By
- 8
- References
- 43
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W3158300830
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3158300830Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/antiox10050672Digital Object Identifier
- Title
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Broa, an Ethnic Maize Bread, as a Source of Phenolic CompoundsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2021Year of publication
- Publication date
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2021-04-26Full publication date if available
- Authors
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Andreia Bento‐Silva, Noélia Duarte, Elsa Mecha, Maria Belo, Teresa Serra, María Carlota Vaz Patto, Maria Rosário BronzeList of authors in order
- Landing page
-
https://doi.org/10.3390/antiox10050672Publisher landing page
- PDF URL
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https://www.mdpi.com/2076-3921/10/5/672/pdf?version=1619432615Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
- OA URL
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https://www.mdpi.com/2076-3921/10/5/672/pdf?version=1619432615Direct OA link when available
- Concepts
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Hydroxycinnamic acid, Chemistry, Antioxidant, Food science, Ferulic acid, Composition (language), Coumaric acid, Phenolic acid, Organic chemistry, Philosophy, LinguisticsTop concepts (fields/topics) attached by OpenAlex
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8Total citation count in OpenAlex
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2024: 1, 2023: 1, 2022: 4, 2021: 2Per-year citation counts (last 5 years)
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43Number of works referenced by this work
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-
10Other works algorithmically related by OpenAlex
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