Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds.

ABSTRACT: 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 (i

SUBMITTER: Bento-Silva A 

PROVIDER: S-EPMC8145897 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature