Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Oluwafemi Ayodeji Adebo, Ajibola Bamikole Oyedeji, Janet Adeyinka Adebiyi, Chiemela Enyinnaya Chinma, Samson Adeoye Oyeyinka, Oladipupo Odunayo Olatunde, Ezekiel Green, Patrick Berka Njobeh, Kulsum Kondiah
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	first order flavonoids kinetic modelling phenolic acids zero order Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/08a7e01d7a4b4171be12c08fd78e0d52
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:08a7e01d7a4b4171be12c08fd78e0d52
record_format	dspace
spelling	oai:doaj.org-article:08a7e01d7a4b4171be12c08fd78e0d522021-11-11T18:39:03ZKinetics of Phenolic Compounds Modification during Maize Flour Fermentation10.3390/molecules262167021420-3049https://doaj.org/article/08a7e01d7a4b4171be12c08fd78e0d522021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6702https://doaj.org/toc/1420-3049This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, <i>p</i>-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R<sup>2</sup> = 0.45–0.96) and zero-order (R<sup>2</sup> = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R<sup>2</sup> = 0.46–0.69) and second-order (R<sup>2</sup> = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.Oluwafemi Ayodeji AdeboAjibola Bamikole OyedejiJanet Adeyinka AdebiyiChiemela Enyinnaya ChinmaSamson Adeoye OyeyinkaOladipupo Odunayo OlatundeEzekiel GreenPatrick Berka NjobehKulsum KondiahMDPI AGarticlefirst orderflavonoidskinetic modellingphenolic acidszero orderOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6702, p 6702 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	first order flavonoids kinetic modelling phenolic acids zero order Organic chemistry QD241-441
spellingShingle	first order flavonoids kinetic modelling phenolic acids zero order Organic chemistry QD241-441 Oluwafemi Ayodeji Adebo Ajibola Bamikole Oyedeji Janet Adeyinka Adebiyi Chiemela Enyinnaya Chinma Samson Adeoye Oyeyinka Oladipupo Odunayo Olatunde Ezekiel Green Patrick Berka Njobeh Kulsum Kondiah Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
description	This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, <i>p</i>-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R<sup>2</sup> = 0.45–0.96) and zero-order (R<sup>2</sup> = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R<sup>2</sup> = 0.46–0.69) and second-order (R<sup>2</sup> = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
format	article
author	Oluwafemi Ayodeji Adebo Ajibola Bamikole Oyedeji Janet Adeyinka Adebiyi Chiemela Enyinnaya Chinma Samson Adeoye Oyeyinka Oladipupo Odunayo Olatunde Ezekiel Green Patrick Berka Njobeh Kulsum Kondiah
author_facet	Oluwafemi Ayodeji Adebo Ajibola Bamikole Oyedeji Janet Adeyinka Adebiyi Chiemela Enyinnaya Chinma Samson Adeoye Oyeyinka Oladipupo Odunayo Olatunde Ezekiel Green Patrick Berka Njobeh Kulsum Kondiah
author_sort	Oluwafemi Ayodeji Adebo
title	Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
title_short	Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
title_full	Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
title_fullStr	Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
title_full_unstemmed	Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation
title_sort	kinetics of phenolic compounds modification during maize flour fermentation
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/08a7e01d7a4b4171be12c08fd78e0d52
work_keys_str_mv	AT oluwafemiayodejiadebo kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT ajibolabamikoleoyedeji kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT janetadeyinkaadebiyi kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT chiemelaenyinnayachinma kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT samsonadeoyeoyeyinka kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT oladipupoodunayoolatunde kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT ezekielgreen kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT patrickberkanjobeh kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation AT kulsumkondiah kineticsofphenoliccompoundsmodificationduringmaizeflourfermentation
_version_	1718431745265631232

Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation

Ejemplares similares