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Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread

2020-10-15Artigo científico Acesso aberto
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dc.contributor.authorBento‐Silva, Andreia
dc.contributor.authorDuarte, Noélia
dc.contributor.authorMecha, Elsa
dc.contributor.authorBelo, Maria
dc.contributor.authorVaz Patto, Maria Carlota
dc.contributor.authordo Rosário Bronze, Maria
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier (ITQB)
dc.contributor.institutionFaculdade de Ciências e Tecnologia (FCT)
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2021-05-03T22:55:45Z
dc.date.available2021-05-03T22:55:45Z
dc.date.issued2020-10-15
dc.descriptionThis research was funded by EUROPEAN UNION'S SEVENTH FRAMEWORK PROGRAMME for research, technological development and demonstration under grant agreement number 245058, by FUNDACAO PARA A CIENCIA E TECNOLOGIA and PORTUGAL 2020 to the Portuguese Mass Spectrometry Network, grant number LISBOA-01-0145-FEDER-402-022125 and by FUNDACAO PARA A CIENCIA E TECNOLOGIA through IF/01337/2014 FCT Investigator contract (MCVP) and research unit GREEN-IT (UID/Multi/04551/2020).
dc.description.abstractMaize is one of the most interesting dietary sources of hydroxycinnamic acids, widely known for their beneficial health effects, namely antioxidant properties. This work aims to identify hydroxycinnamic acids and their derivatives in broa, a Portuguese traditional ethnic maize bread, and corresponding maize flours. Soluble and insoluble phenolic fractions of diverse maize flours and corresponding broas were prepared and analysed by HPLC‐DAD‐MS/MS (high‐performance liquid chromatography coupled with diode array detector and tandem mass spectrometry). Besides free hydroxycinnamic acids, mainly ferulic and p‐coumaric acids, several structural isomers and stereoisomers of insoluble ferulic acid dehydrodimers (n = 18) and trimers (n = 11), were also identified. Hydroxycinnamic acid amides consisting of coumaroyl and feruloyl conjugates (n = 22) were present in both soluble and insoluble fractions of maize flours and breads, in different isomeric forms. A new compound was putatively identified as bis‐N,N′‐diferuloyl putrescine. Additionally, more complex and insoluble hydroxycinnamic acid amides, derived from ferulic acid dehydrodimers (n = 47) and trimers (n = 18), were also putatively identified for the first time, suggesting that hydroxycinnamic acid amides are also linked to maize cell walls. Since hydroxycinnamic derivatives were not only identified in maize flours, but also in broas, they can contribute to the antioxidant properties and beneficial health effects of maize‐based foods.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent1715324
dc.identifier.doi10.3390/foods9101471
dc.identifier.otherPURE: 29351141
dc.identifier.otherPURE UUID: 43f0db7e-109c-4a83-b256-a1fef0349a87
dc.identifier.otherScopus: 85092618152
dc.identifier.otherPubMed: 33076483
dc.identifier.otherPubMedCentral: PMC7602622
dc.identifier.otherWOS: 000585387000001
dc.identifier.urihttp://hdl.handle.net/10362/116905
dc.identifier.urlhttps://www.scopus.com/pages/publications/85092618152
dc.language.isoeng
dc.peerreviewedyes
dc.subjectBroa
dc.subjectDehydrodiferuloyl putrescines
dc.subjectDehydrotriferuloyl putrescines
dc.subjectFerulic acid
dc.subjectHydroxycinnamic acid amides
dc.subjectMaize
dc.subjectP‐coumaric acid
dc.subjectFood Science
dc.subjectMicrobiology
dc.subjectHealth(social science)
dc.subjectHealth Professions (miscellaneous)
dc.subjectPlant Science
dc.titleHydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize breaden
dc.typejournal article
degois.publication.issue10
degois.publication.titleFoods
degois.publication.volume9
dspace.entity.typePublication
rcaap.rightsopenAccess

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