title: Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures.
abstract: The aim of this investigation was to examine the influence of extrusion on the bioactive compounds and the antioxidant capacity of bean/corn mixtures. Whole bean flour and nixtamalized corn were mixed in a 60:40 proportion and extrusion was performed in different moisture (14.5%, 15.4%, 17.1% and 18.0%) and temperature (150°C, 160°C, 170°C, 180°C and 190°C) conditions in order to find the optimal extrusion conditions. According to their functional properties and antioxidant status, the mixtures 142°C/16.3% H, 170°C/16.3% H and 198°C/16.3% H were defined as optimal, moderate and bad, respectively. Total polyphenols and flavonoids in the mixture of 142°C/16.3% H (15.09±1.7 mg gallic acid equivalent [GAE]/g dry weight [DW] and 1.57±0.2 mg catechin equivalent [CE]/g DW) were significantly higher (P<0.05) than in the sample 170°C/16.3% H (9.42±1.1 mg GAE/g DW and 1.4±0.1 mg CE/g DW) and the mixture 198°C/16.3% H (6.46±0.8 mg GAE/g DW and 0.78±0.1 mg CE/g DW). The antioxidant activity (37.02±3.8 and 25.01±2.5 µM Trolox equivalent [TE]/g DW) of mixture 142°C/16.3% H, determined by the cupric reducing antioxidant capacity with Trolox equivalent antioxidant capacity and β-carotene-linoleic acid (β-carotene,% of inhibition) assays, was significantly higher (P<0.05) than in 170°C/16.3% H (25.69±2.8 and 17.02±1.8 µM TE/g DW) and in mixture 198°C/16.3% H (13.93±1.5 and 8.94±0.9 µM TE/g DW), respectively. The free polyphenols, flavonoids and the antioxidant activities showed lower results than the hydrolyzed ones. The correlation coefficients between polyphenols, flavonoids, and cupric reducing antioxidant capacity capacities were between 0.93 and 0.99.   In cereal proteins extracted and separated by electrophoresis, some differences were found in the sodium dodecyl sulfate-protein bands in the region from 36 to 45 kDa for 142°C/16.3% H, in comparison with other samples. Therefore, there is a need to find such conditions for the extrusion procedures that would take into consideration the contents of the bioactive compounds and the antioxidant capacity in the end product.
authors.affiliation: Technological Institute of Durango, Department of Chemistry and Biochemistry Engineering, Graduate School of Biochemistry Engineering, Durango, Mexico.
authors.forename: Efren
authors.initials: E
authors.lastname: Delgado-Licon
authors.forename: Alma Leticia Martinez
authors.initials: AL
authors.lastname: Ayala
authors.forename: Nuria Elizabeth
authors.initials: NE
authors.lastname: Rocha-Guzman
authors.forename: José-Alberto
authors.initials: JA
authors.lastname: Gallegos-Infante
authors.forename: Martin
authors.initials: M
authors.lastname: Atienzo-Lazos
authors.forename: Jerzy
authors.initials: J
authors.lastname: Drzewiecki
authors.forename: Cecilia Eugenia
authors.initials: CE
authors.lastname: Martínez-Sánchez
authors.forename: Shela
authors.initials: S
authors.lastname: Gorinstein
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D004032:Diet; D004044:Dietary Proteins / Q000032:analysis; D007887:Fabaceae / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis / Q000494:pharmacology; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005609:Free Radicals / Q000378:metabolism; D006801:Humans; D028321:Plant Preparations / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis / Q000494:pharmacology*; D012639:Seeds; D012967:Sodium Dodecyl Sulfate / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004044:Dietary Proteins; D005419:Flavonoids; D005609:Free Radicals; D028321:Plant Preparations; D059808:Polyphenols; D012967:Sodium Dodecyl Sulfate