Abstract
Popcorn, one of the most popular snack foods in the world, is known for being a high fiber, healthy food. Our research has found that commercial popcorn also contains significant amounts of the class of antioxidants known as phenolic acids. The total antioxidant capacity of raw and popped popcorn extract has been quantified using the Folin–Ciocalteu and FRAP assays. The polyphenols were found exclusively in the pericarp of the kernel completely bound to the oligosaccharide fiber matrix. An in vitro digestion study was also performed to predict the phenolic acids’ bioavailability. On average, nine commercial popcorn samples contain 5.93 ± 0.92 mg/g of total polyphenols after alkaline hydrolysis and 2.66 ± 0.15 mg/g after in vitro digestion as measured by the Folin–Ciocalteu assay. Furthermore, the popping process was found not to significantly decrease the antioxidant capacity. These results indicate that a considerable amount of the bound polyphenols are bioaccessible. Due to the high levels of bioaccessible polyphenols, popcorn may be a significant source of dietary polyphenol antioxidants.
Highlights
Snack foods are generally thought negatively by nutritionists in that they usually have a high fat and sugar content
Polyphenolic content was determined by the Folin–Ciocalteu assay while antioxidant capacity was determined by the Ferric Reducing Ability of Plasma (FRAP) assay. (+)-Catechin hydrate was used to prepare standard curves to determine the antioxidant capacity and total phenolic content of each chemically hydrolyzed sample
In order to be absorbed by the body, the polyphenols need to be hydrolyzed in the GI tract
Summary
Snack foods are generally thought negatively by nutritionists in that they usually have a high fat and sugar content. While this may be true of most snack foods, some have the potential to offer more to the consumer than just a simple hold over between meals. According to the 2015–2020 Dietary Guidelines for Americans, at least half (about 3 oz) of one’s daily total grain intake should be whole grains [2]. In Europe, daily consumption of whole grains varies greatly between countries with as little as 4 g/day in Italy and as high as 58 g/day in Denmark [4,5]. According to a consumption survey, snacks account for one-third of total whole grain consumption [6]. Eating whole grains has been linked to several health benefits including reducing the risk of chronic diseases including type 2 diabetes, coronary heart disease and hypertension [7,8,9]
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call