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

Detalhes bibliográficos
Autor(a) principal: Bento‐Silva, Andreia
Data de Publicação: 2020
Outros Autores: Duarte, Noélia, Mecha, Elsa, Belo, Maria, Vaz Patto, Maria Carlota, do Rosário Bronze, Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/116905
Resumo: This 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).
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spelling Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize breadBroaDehydrodiferuloyl putrescinesDehydrotriferuloyl putrescinesFerulic acidHydroxycinnamic acid amidesMaizeP‐coumaric acidFood ScienceMicrobiologyHealth(social science)Health Professions (miscellaneous)Plant ScienceThis 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).Maize 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.Instituto de Tecnologia Química e Biológica António Xavier (ITQB)Faculdade de Ciências e Tecnologia (FCT)RUNBento‐Silva, AndreiaDuarte, NoéliaMecha, ElsaBelo, MariaVaz Patto, Maria Carlotado Rosário Bronze, Maria2021-05-03T22:55:45Z2020-10-152020-10-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10362/116905engPURE: 29351141https://doi.org/10.3390/foods9101471info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T04:59:47Zoai:run.unl.pt:10362/116905Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:43:21.929337Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
title Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
spellingShingle Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
Bento‐Silva, Andreia
Broa
Dehydrodiferuloyl putrescines
Dehydrotriferuloyl putrescines
Ferulic acid
Hydroxycinnamic acid amides
Maize
P‐coumaric acid
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
title_short Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
title_full Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
title_fullStr Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
title_full_unstemmed Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
title_sort Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
author Bento‐Silva, Andreia
author_facet Bento‐Silva, Andreia
Duarte, Noélia
Mecha, Elsa
Belo, Maria
Vaz Patto, Maria Carlota
do Rosário Bronze, Maria
author_role author
author2 Duarte, Noélia
Mecha, Elsa
Belo, Maria
Vaz Patto, Maria Carlota
do Rosário Bronze, Maria
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Instituto de Tecnologia Química e Biológica António Xavier (ITQB)
Faculdade de Ciências e Tecnologia (FCT)
RUN
dc.contributor.author.fl_str_mv Bento‐Silva, Andreia
Duarte, Noélia
Mecha, Elsa
Belo, Maria
Vaz Patto, Maria Carlota
do Rosário Bronze, Maria
dc.subject.por.fl_str_mv Broa
Dehydrodiferuloyl putrescines
Dehydrotriferuloyl putrescines
Ferulic acid
Hydroxycinnamic acid amides
Maize
P‐coumaric acid
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
topic Broa
Dehydrodiferuloyl putrescines
Dehydrotriferuloyl putrescines
Ferulic acid
Hydroxycinnamic acid amides
Maize
P‐coumaric acid
Food Science
Microbiology
Health(social science)
Health Professions (miscellaneous)
Plant Science
description This 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).
publishDate 2020
dc.date.none.fl_str_mv 2020-10-15
2020-10-15T00:00:00Z
2021-05-03T22:55:45Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/116905
url http://hdl.handle.net/10362/116905
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv PURE: 29351141
https://doi.org/10.3390/foods9101471
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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