Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals.
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| Title: | Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals. |
|---|---|
| Alternate Title: | Estudio comparativo sobre las propiedades nutricionales y antioxidantes de dos alimentos mexicanos basados en maíz (Zea mays) en comparación con cereales procesados. |
| Authors: | Sánchez-Herrera, Marissa1,2, Martínez-Cano, Evelia1,2, Maldonado-Santoyo, María1,2, Aparicio-Fernández, Xochitl1,2 |
| Source: | Archivos Latinoamericanos de Nutrición. jun2014, Vol. 64 Issue 2, p116-122. 7p. |
| Subjects: | COMPARATIVE studies, BREAKFAST cereals, COMPOSITION of corn, ANTIOXIDANT analysis, PHENOL content of food, FAT content of food, PROTEIN content of food, SUGAR content of food |
| Abstract (English): | The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: "traditional pinole" and "seven grain pinole"; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, protein and fiber) were carried out according to the procedures of AOAC, sugars content was determined by HPLC method; calcium and iron were quantified using atomic absorption spectroscopy. Total phenolic compounds were determined by Folin-Ciocalteu spectrophotometric method; the antiradical capacity was determined by DPPH colorimetric method and total antioxidant capacity was determined by FRAP method. Traditional and seven grain pinole presented higher energy content and nutrient density (protein and fat) than processed cereals. Calcium content was higher in processed cereals than pinole; seven grain pinole presented the highest conentration of iron. Polyphenolic concentration was higher in both kinds of pinole compared to processed cereals; traditional pinole presented the highest antioxidant activity measured by DPPH and FRAP methods. The results provide evidence about the important nutrient and antioxidant content of traditional and seven grain pinole compared to processed cereals based on corn and other grains. It is recommended their incorporation in to regular diet as a healthy food, with a good protein level, low sugar content and good antioxidant capacity. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | En el presente estudio se analizó la composición química, el contenido de compuestos fenólicos totales y la capacidad antioxidante de dos alimentos elaborados a base de granos enteros de maíz (Zea mays) típicos de México: "pinole tradicional" y "pinole de los siete granos"; y se comparó con la información nutricional ya disponible de dos cereales procesados. El análisis proximal se realizó de acuerdo a los procedimientos de la AOAC, el contenido de azúcares se determinó por HPLC; el calcio y hierro se cuantificaron utilizando espectroscopía de absorción atómica. Los compuestos fenólicos totales se determinaron espectrofotométricamente por el método de Folin-Ciocalteu; la capacidad antirradical se determinó por el método colorimétrico del DPPH, y la capacidad antioxidante total se determinó por el método FRAP. El pinole tradicional y el pinole de los siete granos presentaron una mayor densidad de nutrientes (proteína y grasa) y mayor contenido calórico en comparación con los cereales procesados. El contenido de calcio fue mayor en los cereales procesados; el pinole de los siete granos presentó la mayor concentración de hierro. La concentración de compuestos fenólicos fue mayor en ambos tipos de pinole comparado con los productos procesados; el pinole tradicional presentó la mas alta actividad antioxidante medida por los métodos de DPPH y FRAP. Los resultados muestran evidencia sobre el importante contenido de nutrientes y compuestos antioxidantes del pinole tradicional y pinole de los siete granos; se recomienda su consumo regular, por ser alimentos con un buen nivel de proteína, bajo contenido de azúcar y con una buena capacidad antioxidante. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 97665531 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Estudio comparativo sobre las propiedades nutricionales y antioxidantes de dos alimentos mexicanos basados en maíz (Zea mays) en comparación con cereales procesados. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Sánchez-Herrera%2C+Marissa%22">Sánchez-Herrera, Marissa</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Martínez-Cano%2C+Evelia%22">Martínez-Cano, Evelia</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Maldonado-Santoyo%2C+María%22">Maldonado-Santoyo, María</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Aparicio-Fernández%2C+Xochitl%22">Aparicio-Fernández, Xochitl</searchLink><relatesTo>1,2</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. jun2014, Vol. 64 Issue 2, p116-122. 7p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22COMPARATIVE+studies%22">COMPARATIVE studies</searchLink><br /><searchLink fieldCode="DE" term="%22BREAKFAST+cereals%22">BREAKFAST cereals</searchLink><br /><searchLink fieldCode="DE" term="%22COMPOSITION+of+corn%22">COMPOSITION of corn</searchLink><br /><searchLink fieldCode="DE" term="%22ANTIOXIDANT+analysis%22">ANTIOXIDANT analysis</searchLink><br /><searchLink fieldCode="DE" term="%22PHENOL+content+of+food%22">PHENOL content of food</searchLink><br /><searchLink fieldCode="DE" term="%22FAT+content+of+food%22">FAT content of food</searchLink><br /><searchLink fieldCode="DE" term="%22PROTEIN+content+of+food%22">PROTEIN content of food</searchLink><br /><searchLink fieldCode="DE" term="%22SUGAR+content+of+food%22">SUGAR content of food</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: The present study was conducted to analyze the chemical composition, total phenolics content and antioxidant capacity of two whole corn (Zea mays) based meals traditional from Mexico: "traditional pinole" and "seven grain pinole"; and compare it with information available from ready to eat cereal products based on refined corn and whole grain cereals. Proximate analyses (moisture, ash, fat, protein and fiber) were carried out according to the procedures of AOAC, sugars content was determined by HPLC method; calcium and iron were quantified using atomic absorption spectroscopy. Total phenolic compounds were determined by Folin-Ciocalteu spectrophotometric method; the antiradical capacity was determined by DPPH colorimetric method and total antioxidant capacity was determined by FRAP method. Traditional and seven grain pinole presented higher energy content and nutrient density (protein and fat) than processed cereals. Calcium content was higher in processed cereals than pinole; seven grain pinole presented the highest conentration of iron. Polyphenolic concentration was higher in both kinds of pinole compared to processed cereals; traditional pinole presented the highest antioxidant activity measured by DPPH and FRAP methods. The results provide evidence about the important nutrient and antioxidant content of traditional and seven grain pinole compared to processed cereals based on corn and other grains. It is recommended their incorporation in to regular diet as a healthy food, with a good protein level, low sugar content and good antioxidant capacity. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: En el presente estudio se analizó la composición química, el contenido de compuestos fenólicos totales y la capacidad antioxidante de dos alimentos elaborados a base de granos enteros de maíz (Zea mays) típicos de México: "pinole tradicional" y "pinole de los siete granos"; y se comparó con la información nutricional ya disponible de dos cereales procesados. El análisis proximal se realizó de acuerdo a los procedimientos de la AOAC, el contenido de azúcares se determinó por HPLC; el calcio y hierro se cuantificaron utilizando espectroscopía de absorción atómica. Los compuestos fenólicos totales se determinaron espectrofotométricamente por el método de Folin-Ciocalteu; la capacidad antirradical se determinó por el método colorimétrico del DPPH, y la capacidad antioxidante total se determinó por el método FRAP. El pinole tradicional y el pinole de los siete granos presentaron una mayor densidad de nutrientes (proteína y grasa) y mayor contenido calórico en comparación con los cereales procesados. El contenido de calcio fue mayor en los cereales procesados; el pinole de los siete granos presentó la mayor concentración de hierro. La concentración de compuestos fenólicos fue mayor en ambos tipos de pinole comparado con los productos procesados; el pinole tradicional presentó la mas alta actividad antioxidante medida por los métodos de DPPH y FRAP. Los resultados muestran evidencia sobre el importante contenido de nutrientes y compuestos antioxidantes del pinole tradicional y pinole de los siete granos; se recomienda su consumo regular, por ser alimentos con un buen nivel de proteína, bajo contenido de azúcar y con una buena capacidad antioxidante. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 7 StartPage: 116 Subjects: – SubjectFull: COMPARATIVE studies Type: general – SubjectFull: BREAKFAST cereals Type: general – SubjectFull: COMPOSITION of corn Type: general – SubjectFull: ANTIOXIDANT analysis Type: general – SubjectFull: PHENOL content of food Type: general – SubjectFull: FAT content of food Type: general – SubjectFull: PROTEIN content of food Type: general – SubjectFull: SUGAR content of food Type: general Titles: – TitleFull: Comparative study on the nutritional and antioxidant properties of two Mexican corn (Zea mays) based meals versus processed cereals. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Sánchez-Herrera, Marissa – PersonEntity: Name: NameFull: Martínez-Cano, Evelia – PersonEntity: Name: NameFull: Maldonado-Santoyo, María – PersonEntity: Name: NameFull: Aparicio-Fernández, Xochitl IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: jun2014 Type: published Y: 2014 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 64 – Type: issue Value: 2 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
