Abstract
Parasitic infections are a public health issue in Mexico. It has recently been reported that native maize has antimicrobial properties. Microwave cooking reduces food preparation time without affecting its nutritional and sensory quality. Several authors have reported that solid-state fermentation (SSF) improves fermented grains' nutritional and nutraceutical properties. This work aimed to evaluate the effect of microwave cooking and SSF on phenolic compounds and antioxidant and antiparasitic properties of blue maize. Maize grains were cooked in a microwave and then fermented with Rhizopus oligosporus for 108 h. Free and bound extracts of raw, microwave-cooked, and fermented grains were obtained to evaluate their phenolic content antioxidant and antiparasitic potentials against Giardia duodenalis. SSF increased protein, total phenolic content, and antioxidant activity by 31 %, 28 %, and 19 %, respectively. About 70 % of parasitic inhibition was found at 50 mg/mL polyphenols for all three samples. Microwave cooking and fermentation of blue maize show beneficial potential for health, increasing its bioactive components and allowing the inhibition of the Giardia duodenalis parasite.
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