Changes in cellular antioxidant and anti-inflammatory activity after 12 months storage of roasted maize-based beverages supplemented with nejayote solids

Abstract

The aim of this study was to evaluate changes in color, calcium, bound and free hydroxycinnamic acids content, as well as, the in vitro anti-inflammatory and cellular antioxidant activities of maize-based beverages enriched with nejayote solids that were stored for 12 months at 25 °C. Maize-based beverages enriched with nejayote solids (BENS) at different concentrations (3, 6 or 9%, w/w) were formulated. Nejayote solids addition increased the bound and free ferulic, p-coumaric, dehydro-diferulic and dehydro-triferulic acids contents in maize-based beverages. Maize beverage enriched with 9% of nejayote solids exhibited higher calcium content (340.66 mg/100 g), cellular antioxidant activity (59.8%) and nitric oxide inhibition (95.78%) respect to control beverage. Storage time drastically decreased the anti-inflammatory activity of the maize-based beverages enriched with nejayote. This effect was more pronounced in BENS-3% whose anti-inflammatory potential decreased 70% after 12- months of storage. BENS-9% showed the best phytochemicals profile, anti-inflammatory activity, cellular antioxidant activity, and calcium content and was the most stable during storage time. Nejayote can be used as a functional ingredient for the production of maize-based beverages incorporated with nejayote solids rich in calcium, ferulic acid, anti-inflammatory, and antioxidant activity.