Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers
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چکیده
منابع مشابه
Production and Characterization of Amylases from Zea mays Malt
In this work the α and β-amylase enzymes were obtained from maize (Zea mays) malt and were biochemistry characterized. A germination study to obtain the maize malt with good amylase activity was made. The maize seeds were germinated in laboratory and the enzymatic activity was measured daily. Activity dependence to germination time were fitted to an exponential model (A=A0e ), which showed that...
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The antimutagenic and antioxidant properties of various phenolic fractions obtained from Andean purple corn were examined by the Ames test and the DPPH antiradical assay. An anthocyanin-rich water fraction (WF) and an ethyl acetate fraction (EAF) showed a dose-dependent antimutagenic behavior against the food mutagen Trp-P-1 with IC50 values of 321.7 +/- 21.36 and 95.2 +/- 10.95 microg of chlor...
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Maize is one of the oldest and most productive popular grains and can be consumed as food at various developmental stages from baby corn to mature grain. The maize can be processed in different products at traditional level as well as industrial scale. Due to vast corn consumption by people in this research the concentration of histamine ,some trace and essential mineral and also heavy metals h...
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Purple corn (Zea mays L.), a grain with one of the deepest shades in the plant kingdom, has caught the attention of the food industry as it could serve as a source for alternatives to synthetic colorants. Also being rich in phenolic compounds with potential health-promoting properties, purple corn is becoming a rising star in the novel ingredients market. Although having been widely advertised ...
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Qualitative and quantitative high performance liquid chromatography with diode array detection (HPLC-DAD) was performed to characterize the presence of phenolic compounds in Andean purple corn. Phenolic compounds were analyzed by separating them in two main fractions: a water fraction (WF) and an ethyl acetate fraction (EAF). The WF rich in anthocyanins revealed the presence of cyanidin-3-gluco...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2017
ISSN: 0046-9750
DOI: 10.1002/jib.444