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Biomolecules

Title:		"Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread"
Author(s):		Bento-Silva A; Duarte N; Belo M; Mecha E; Carbas B; Brites C; Vaz Patto MC; Bronze MR;
Address:		"FCT NOVA, Faculdade de Ciencias e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal. ITQB NOVA, Instituto de Tecnologia Quimica e Biologica Antonio Xavier, Universidade Nova de Lisboa, Avenida da Republica, 2780-157 Oeiras, Portugal. DCFM, Departamento de Ciencias Farmaceuticas e do Medicamento, Faculdade de Farmacia da Universidade de Lisboa, Av. das Forcas Armadas, 1649-003 Lisboa, Portugal. iMed.ULisboa, Instituto de Investigacao do Medicamento, Faculdade de Farmacia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal. INIAV, Instituto Nacional de Investigacao Agraria e Veterinaria, Avenida da Republica, Quinta do Marques, 2780-157 Oeiras, Portugal. iBET, Instituto de Biologia Experimental e Tecnologica, Avenida da Republica, Quinta do Marques, Estacao Agronomica Nacional, Apartado 12, 2780-157 Oeiras, Portugal"
Journal Title:		Biomolecules
Year:		2021
Volume:		20210922
Issue:		10
Page Number:		-
DOI:		10.3390/biom11101396
ISSN/ISBN:		2218-273X (Electronic) 2218-273X (Linking)
Abstract:		"In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers' acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids' oxidation. Both lipid and carotenoids' oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources"
Keywords:		Alcohols/chemistry/isolation & purification Aldehydes/chemistry/isolation & purification Bread/*analysis Carotenoids/chemistry/isolation & purification *Gas Chromatography-Mass Spectrometry Humans Ketones/chemistry/isolation & purification Lipids/chemistr;
Notes:		"MedlineBento-Silva, Andreia Duarte, Noelia Belo, Maria Mecha, Elsa Carbas, Bruna Brites, Carla Vaz Patto, Maria Carlota Bronze, Maria Rosario eng Research Support, Non-U.S. Gov't Switzerland 2021/10/24 Biomolecules. 2021 Sep 22; 11(10):1396. doi: 10.3390/biom11101396"