Effect on in vitro starch digestibility of Mexican blue maize anthocyanins

•Cyanidin-3-(6″-malonylglucoside) was the major anthocyanin in blue maize.•Anthocyanins modified nutritional in vitro starch fractions.•Anthocyanins contributed to RS formation.•Blue maize products can present low starch digestibility. The purpose of this study was to evaluate the effect of blue mai...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2016-11, Vol.211, p.281-284
Main Authors: Camelo-Méndez, Gustavo A., Agama-Acevedo, Edith, Sanchez-Rivera, Mirna M., Bello-Pérez, Luis A.
Format: Article
Language:English
Subjects:
Anthocyanins
Anthocyanins - analysis
Anthocyanins - metabolism
Blue maize
Chromatography, Liquid - methods
Digestion
Edible Grain - chemistry
Edible Grain - metabolism
In vitro starch digestibility
Mass Spectrometry - methods
Mexico
Pigments, Biological - analysis
Pigments, Biological - metabolism
Plant Extracts - chemistry
Resistant starch
Starch - analysis
Starch - metabolism
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Cyanidin-3-(6″-malonylglucoside) was the major anthocyanin in blue maize.•Anthocyanins modified nutritional in vitro starch fractions.•Anthocyanins contributed to RS formation.•Blue maize products can present low starch digestibility. The purpose of this study was to evaluate the effect of blue maize extracts obtained by acid-methanol treatment on the nutritional in vitro starch fractions such as: rapidly digestive starch (RDS), slowly digestive starch (SDS) and resistant starch (RS) of native and gelatinized commercial maize starch. Chromatographic analysis (HPLC-DAD/ESI-MS) of blue maize extracts showed the presence of seven anthocyanins, where cyanidin-3-(6″-malonylglucoside) was the main. Blue maize extracts modified nutritional in vitro starch fractions (decrease of RDS) while RS content increased (1.17 and 2.02 times for native and gelatinized commercial maize starch, respectively) when anthocyanins extracts were added to starch up to 75% (starch weight). This preliminary observation provides the basis for further suitability evaluation of blue maize extract as natural starch-modifier by the possible anthocyanins-starch interaction. Anthocyanin extracts can be a suitable to produce functional foods with higher RS content with potential human health benefits.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2016.05.024