High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-12-29 DOI:10.1002/cche.10866

Josue Moreno-Zaragoza, Daniela F. Pecina-Ornelas, Edith Agama-Acevedo, Cristina M. Rosell, Luis Arturo Bello-Pérez

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引用次数: 0

Abstract

Background and Objective

The interaction between starch and polyphenol would increase the bioaccessibility of those bioactive compounds. Previous studies have been conducted with pure polyphenols, but the use of medicinal plants, rich in bioactive compounds, able to complex with starch, is growing. The present study aimed to analyze the complex formation between the extract of a medicinal plant (Amphipterygium adstringent, AA) and high amylose starch (HA). The total polyphenol content (TPC), and antioxidant capacity (AC), besides X-ray diffraction pattern, differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR), and starch hydrolysis rate were evaluated in the AA-HA and compared with those of the complex gallic acid (GA)-HA.

Findings

The AA-HA complex had higher TPC than GA-HA, despite their rather similar AC. The increased crystallinity and short-range order of the HA confirmed the formation of the complex with AA. This complex required higher enthalpy (2.0 J/g) than its respective HA control (0.52 J/g) for the gelatinization and the in vitro starch hydrolysis suggests the formation of resistant starch.

Conclusion

The extract of medicinal plants can form complexes with amylose, which has antioxidant properties, besides increasing the resistant starch.

Significance and Novelty

Complex formation between HA and extract of medicinal plants is feasible for increasing the release of the bioactive compounds after digestion.

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.