Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L.

Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L.

Bagasse is a byproduct generated during the process of making the traditional Andean drink named “chicha de jora” in Peru, which is a potential source for the extraction of ferulated arabinoxylan (FAX). The aim of this study was to extract and characterize the FAX from bagasse and determine its anti...

Full description

Saved in:
Bibliographic Details
Main Authors: Juan Jharol Segovia-Huarcaya, Lilian Silvana Valentin-Soto, Oscar Herrera-Calderon, César Máximo Fuertes-Ruitón, Josefa Bertha Pari-Olarte, Eddie Loyola-Gonzales, José Santiago Almeida-Galindo, José Francisco Kong-Chirinos, Elizabeth Julia Melgar-Merino, Mohammed Merae Alshahrani, Shafi Mahmud
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/4015886
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://dx.doi.org/10.1155/2022/4015886

Similar Items