Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process

Phenolic compounds are secondary metabolites produced by plants, and their study has been increased in recent years due to ability improve human health. The aim of this work was the determination phenolic presents blue corn flour before after a fermentation process, where different proportions were used (Zea mays L.) Czapek Dox culture medium (90 mL with 10 g flour, 80 20 70 30 flour) fermented at 3 times (20, 25 days) Colletotrichum gloeosporioides fungus. A carried out five standard solutions, which cyanidin 3-glucoside (CYA), pelargonidin (PEL), chlorogenic acid (CLA), quercetin (QRC) cinnamic (CA). obtained results showed presence CA PEL. most abundant compound samples CLA over naturally occurring corn, CYA QRC lowest concentration gloeosporioides.