TY - JOUR
T1 - Hydroxycinnamic acids and their derivatives in broa, a traditional ethnic maize bread
AU - Bento‐Silva, Andreia
AU - Duarte, Noélia
AU - Mecha, Elsa
AU - Belo, Maria
AU - Vaz Patto, Maria Carlota
AU - do Rosário Bronze, Maria
N1 - 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).
PY - 2020/10/15
Y1 - 2020/10/15
N2 - 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.
AB - 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.
KW - Broa
KW - Dehydrodiferuloyl putrescines
KW - Dehydrotriferuloyl putrescines
KW - Ferulic acid
KW - Hydroxycinnamic acid amides
KW - Maize
KW - P‐coumaric acid
UR - http://www.scopus.com/inward/record.url?scp=85092618152&partnerID=8YFLogxK
U2 - 10.3390/foods9101471
DO - 10.3390/foods9101471
M3 - Article
C2 - 33076483
AN - SCOPUS:85092618152
VL - 9
JO - Foods
JF - Foods
IS - 10
M1 - 1471
ER -