Ciencias Exactas y Ciencias de la Salud
Permanent URI for this collectionhttps://hdl.handle.net/11285/551039
Pertenecen a esta colección Tesis y Trabajos de grado de las Maestrías correspondientes a las Escuelas de Ingeniería y Ciencias así como a Medicina y Ciencias de la Salud.
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- Effect of instant controlled pressure drop (DIC) on the extraction and profile of phenolic compounds from dandelion (taraxacum officinale)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2025-06-10) Macías Muñoz, Luisa Fernanda; Alonzo Macías, Maritza; emipsanchez; Téllez Pérez, Carmen; Resendiz Vázquez, Juan Alberto; Rossi Márquez, Giovanna; School of Engineering and Sciences; Campus Monterrey; Cardador Martínez, AnabertaThe antioxidant capacity of food matrices is closely related to the presence and stability of bioactive compounds such as phenols and flavonoids. This study evaluated the effect of controlled instantaneous decompression technology (DIC) on the extraction of these compounds and the enhancement of antioxidant activity in dandelion (Taraxacum officinale) roots and leaves. Samples were subjected to DIC treatments with different saturated steam pressures (0.1-0.4 MPa) and processing times (5-90 s). Pareto diagrams and response surface methodology were used to evaluate the influence of pressure and time to optimize treatment conditions to maximize total phenolic content, flavonoid content, and antioxidant activity. The results showed that intermediate DIC conditions (0.25 MPa, 20 s) significantly improved antioxidant activity, reaching a maximum of 86.17 M Trolox/g, approximately tripling the phenolic content compared to the control. The control samples exhibited an antioxidant activity of 65.26 M Trolox/g. In comparison, the highest values observed for DIC-treated samples were 34.31 M Trolox/g in roots and 9.86 M Trolox/g in leaves under treatment DIC (0.10 MPa, 20 s). HPLC-DAD analysis allowed the identification and quantification of various phenolic compounds in dandelion. Catechin was the most abundant compound detected in both tissues, reaching 1.99 mg/g in leaves and 5.35 mg/g in roots. These values correspond to a 1.9-fold increase in leaves under DIC (0.25 MPa, 20 s) and a 15-fold increase in roots under DIC (0.10 MPa, 20 s), compared to control samples. In addition, the DIC-treated samples showed the presence of phenolic compounds not detected in the raw materials, such as vanillic acid and trans-3-hydroxycinnamic acid. These results suggest that DIC favors the release of phenolic compounds by promoting cell wall disruption and improving solvent accessibility, without inducing their degradation under moderate conditions. This study demonstrates the potential of DIC technology as a sustainable and efficient alternative to improve the functional value of underutilized plant matrices, offering promising applications in the development of functional foods and nutraceutical products.
- Evaluation of prebiotic effect and characterization of antioxidant compounds produced in an in vitro gastrointestinal and colonic digestion of Shiitake mushroom (Lentinula edodes)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-07-01) Escobedo Saldaña, Maria Evangelina; Santacruz López, Yolanda Arlette; mtyahinojosa, emipsanchez; Ramos Parra, Perla Azucena; Ortega Hernández, Ericka; Escuela de Ingeniería y Ciencias; Campus Monterrey; Benavides Lozano, Jorge AlejandroIn the last decade, we have seen the important role that microbiota plays in maintaining health and well-being. There has been growing interest in modulating the gut microbiota through dietary interventions, particularly the consumption of prebiotics. Prebiotics are non-digestible food components that selectively promote the growth and activity of beneficial probiotic bacteria in the gut. Lentinula edodes (Shiitake mushroom) as a potential prebiotic source and phenolic compound content were evaluated. Bromatological and physicochemical analyses were conducted to understand the nutritional composition of Shiitake mushrooms. The mushroom cultivated in the North of México exhibits 45% of dietary fiber and 12% of protein. The prebiotic effect of Shiitake mushroom was evaluated during a fermentation with Lactobacillus plantarum 299v. It should be noted that no prebiotic effect of Shiitake mushroom was observed. However, the carbohydrates from Shiitake serve as a good carbon source, despite containing lower concentrations of simple sugars, similar to MRS medium. Although no prebiotic effect was observed, an increase in antioxidant activity was detected. Antioxidant activities were assessed through various assays including Total Phenol Content (TPC), DPPH free radical scavenging assay, and Metal Chelating Ability (MCA) assay. These procedures were conducted after the fermentation of Shiitake mushroom with Lactobacillus plantarum 299v. An increase in Total Phenol Content (TPC) and radical scavenging abilities was observed after a fermentation with 6 Lactobacillus plantarum 299v, with the highest levels recorded at 24-36 hours, improved the functional properties and benefits of Shiitake mushrooms according to these results. To investigate how intestinal microbiota affects the release of antioxidants from shiitake mushrooms, an in vitro digestion process, including both gastrointestinal and colonic stages, was conducted to assess the stability and bioavailability of phenolic compounds. The quantification of phenolic compounds in mushrooms were determined using Ultra Performance Liquid Chromatography (UPLC). Shiitake mushrooms demonstrated a varied release of phenolic compounds at each phase of the in vitro digestion process. Gallic acid was consistently detected across most stages, albeit in varying concentrations. Additionally, other phenolic compounds were categorized into different families, and the ratios among these compounds were observed. The study concludes that, although Shiitake mushrooms do not demonstrate prebiotic effects, they can release phenolic compounds during in vitro digestion. This release is particularly notable during the colonic stage, indicating an interaction with the intestinal microbiota that facilitates the liberation of these phenolic compounds. This release enhances antioxidant properties, highlighting their potential for promoting gut health and preventing chronic diseases. Further research is needed to understand the specific mechanisms behind these health benefits and to confirm these findings in human clinical trials. This research provides a foundation for future studies on how functional foods can enhance human health by modulating the gut microbiota through diet. Additionally, it explores how this microbiota can aid in increasing the bioavailability of certain phenolic compounds from foods.
- Immunostimulant activity of aggregates of phenolic compounds and polysaccharides extracted from Jalapeño pepper seeds (Capsicum annuum L.)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2024-05) Fortiz De Ita, Jorge; Gutierrez Uribe, Janet Alejandra; emimmayorquin; Antunes Ricardo, Marilena; Rocha Pizaña, Maria del Refugio; School of Engineering and Sciences; Campus Puebla; Cortes Ferre, Hector EmmanuelThanks to previous studies, the use of enzyme-assisted extraction (EAE) has been demonstrated as one of the best techniques to extract phenolic compounds specifically from pepper seeds. Likewise, the anti-inflammatory activity of these compounds has been studied and how the use of enhancers benefits the extraction and enhances the properties of the extracts. Therefore, the present research corresponds to a continuation of these findings, to be able to demonstrate how ferulic acid as an enhancer is ideal for improving extraction, extracting better quality phenolic compounds, promoting the generation of aggregates to these phenols and also enhancing the properties of the same, also testing how ultrafiltration helps us separate these aggregates to be able to compare their immunostimulant activities and mainly to be able to demonstrate the immunostimulant properties of these extracts. The use of ferulic acid as an enhancer was shown to reduce the amount of total soluble carbohydrates (TSC) and that, when passing through ultrafiltration, it achieved the lowest loss of suspended solids (6%) and the presence of more ppm of phenolic compounds in the samples. With this enhancer, we verified the value of using this phenolic acid in the extraction of phenolic compounds. The findings in particle size gave us the conclusion of the formation of small polyphenols and polysaccharides that manage to pass through the ultrafiltration pores and achieve particle sizes even larger (JPSC = 893.8 nm and JPSF = 1039 nm) than those of the aggregates at times 120 and 180 minutes. The characterization of free phenols served to demonstrate the disappearance of phenolic acids in the filtered compounds and also to quantify vanillin (NF-JPSC = 14.66 – 1.28 μg/g, NF- JPSF = 38.04 – 0 μg/g, F-JPSC = 16.778 – 0 μg/g and F- JPSF = 27.474 – 0 μg/g), which is decreased as the hydrolysis time increases, resulting in the formation of an aggregate of this phenolic compound with sucrose, which is the most abundant sugar in these extracts and which was also characterized and demonstrated that it disappears when it is filtered and only fructose remains as the most abundant sugar. Finally, it was verified that the immunostimulant activity is higher in the concentrated extracts (2x) and in those without filtering, achieving a production of nitric oxide (NOx) of up to 327.76%, and comparing different concentrations of solids in suspension (800, 400, 200 , 100, 50, 25, 12.5 and 6.25 ug/mL) with the minimum concentration being the one with the most immunostimulating activity and also being the least cytotoxic (cell viability = 143.81%) in the 2x sample at 120 minutes of hydrolysis, this being the best of all the samples analyzed.
- Effects of thermal processes on physical, chemical, and nutraceutical properties of popcorn and popped sorghum(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-10) Robles Plata, Valery Tixian; ESCALANTE ABURTO, ANAYANSI; 210541; emipsanchez; Serna Saldívar, Sergio Román Othón; Espinosa Ramírez, Johanan del Pino; School of Engineering and Sciences; Campus Monterrey; Chuck Hernández, Cristina ElizabethCorn and sorghum grains are a significant source of nutrition and phytochemical compounds. When those grains are popped with thermal methods, they represent a healthy alternative to the snacks available on the market, with a compound annual growth rate of 11.10%. Producing popped kernels as a snack involves different methods and technologies such as microwave, wet cooking, and recently hot air; those methods could induce changes in their physical and nutritional properties. However, there are no reports on the effect of different cooking methods on these non-conventional cereals. Therefore, the objective of the present study was to evaluate the effects on physical, chemical, and nutraceutical properties of six different corn cultivars (Z. mays everta; blue, purple, red A, red B, black, and yellow) and two different cultivars of sorghum (Sorghum bicolor L; red, and yellow) popped by microwave, wet cooking, and hot air. To evaluate physical and chemical analyses official methods were used. The nutraceutical profile included anthocyanins, bound, free, and total phenol. Chemical and nutraceutical analyses were performed before and after thermal processes. The findings elucidate that sorghum grains had the smallest dimensions and 1000-grains weight and higher flotation index with an average of 25.75 g and 14.49 %, respectively, compared with the results obtained from corn kernels 133.66 g of 1000-grains weight and 1.6% of flotation index. Variations among 1000-grain weights, flotation index, and dimensions impacted the yield and expansion volume of the popped kernels, obtaining the highest yield for corn at 91.15% and sorghum at 51.78% when they were popped with hot air. Changes were observed in the chemical and nutraceutical properties of corn and sorghum kernels after being processed by thermal methods. The percentages of protein and starches (total and digestible) increased around 2% and 23% in popped corn and 7% and 27% in sorghum, respectively. Total phenolic compounds and anthocyanins decreased after popping, averaging 43.26% and 42.91% in popped corn and 31.74% and 49.00% in sorghum. These results indicate that the nutraceutical properties of popped corn and sorghum are less affected when they are popped by the hot air method. The black corn had the highest physical, chemical, and nutraceutical parameters when treated using hot air, followed by sorghum varieties. Therefore, new lines of research can be developed based on these findings to produce snacks with high nutritional content.
- Effects of colored shading nets on quality parameters and phytochemical profile of bell peppers (Capsicum annuum L.)(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-12) Aréchiga Núñez, Elías Nibardo; Valiente Banuet, Juan Ignacio; puemcuervo, emimayorquin; Hernández Brenes, Carmen; Fierros Romero, Grisel; Núñez Palenius, Héctor Gordon; School of Engineering and Sciences; Campus MonterreyThe majority of Bell pepper production is carried out under protected agriculture conditions. Shading nets provide protection from high light intensities and environmental hazards. The use of photo-selective shading nets is an emergent agro-technological technique that pursues crop quality improvement by modifying the light environment and plant microclimate. Blue, gray, and black shading nets were used to test their effect on the phytochemical profile and quality parameters of red, orange, and yellow bell peppers (cv. 'Ocelot', 'Orbit', and 'Sabour' respectively) and compare them with fruits grown under unshaded conditions. Modified light characteristics under the photo-selective nets slightly enhanced the fruit weight and size of the three cultivars. The blue shading net favored the accumulation of -carotene in the three cultivars and enhanced the total phenolic content of ‘Sabour’. The gray shading net increased the total phenolic content of ‘Orbit’ and the antioxidant activity of ‘Ocelot’. The black shading net incremented the antioxidant activity of ‘Orbit’ and ‘Sabour’. Unshaded conditions increased the total phenolic content of ‘Ocelot’. This cultivar, ‘Ocelot’, showed the highest -carotene content and antioxidant activity among cultivars while ‘Sabour’ had the highest phenolic content. Temperature and relative humidity under the shading nets and fruit firmness were not significantly affected by the treatments. The differences in phytochemicals and quality traits due to color of shading net were minor for most of the fruit parameters evaluated.
- Ultrasound-assisted extraction of phenolic compounds from mexican jackfruit (Artocarpus heterophyllus Lam.) pulp and their antioxidant activity(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-07-13) Cruz Casillas, Frida Camila; Rodríguez Martínez, Verónica; puemcuervo, emimayorquin; García Amézquita, Luis Eduardo; García Varela, Rebeca; School of Engineering and Sciences; Campus Monterrey; García Cayuela, TomásIn Mexico, jackfruit is one of the least known and underutilized fruits in the states of Jalisco and Nayarit; therefore, production is mainly exported. However, an estimated 10% of the total production does not meet the minimum requirement for quality standards. On the other hand, since jackfruit is not widely used, it represents an opportunity for research to provide an added value. Studies in this thesis showed that jackfruit and its by-products could promote the generation of functional ingredients with nutraceutical characteristics. Jackfruit pulp and peel’s nutritional and techno-functional characteristics showed that both have great potential as functional ingredients, depending on the application or food matrix. In recent years, the use of ultrasound (US) processing to extract bioactive compounds from plant matrices has increased. Thus, this research aimed to evaluate the effect of different ultrasonic treatments to assist the extraction process from jackfruit pulp powder, increase total phenolic compound content, and analyze their antioxidant capacity. A three-factor Box-Behnken design was used; here, processing time (5, 17.5, 30 min), solid/ liquid ratio (S/L; 1:5, 1:15, 1:25 g/mL), and the ultrasonic amplitude (40, 70, 100%) variables were considered to study the variations in the total phenolic content (TPC), and the antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt (ABTS) techniques. In addition to physicochemical and nutritional characterization, results showed that the S/L ratio had the most significant effect on the TPC. However, there were no significant differences between the TCP values obtained from ultrasound-treated and untreated samples. The maximum phenolic compounds yield from the US-treated samples was 1.48 ± 0.02 mg GAE/g, achieved by using 100% amplitude for 17.5 min with an S/L ratio of 1:25 g/mL. Additionally, no correlation between the TPC and antioxidant capacity was determined. The highest antioxidant capacity determined by the ABTS assay was 1.29 ± 0.60 mg AAE/g, achieved by using 40% amplitude for 17.5 min with an S/L ratio of 1:25 g/mL. However, from the chromatograms, differences were observed between the treated and untreated samples since the peaks of the treated sample from fresh jackfruit pulp obtained a higher signal than the other samples. The phenolic compounds identified by HPLC in jackfruit pulp extracts were hydroxybenzoic acid, catechin, protocatechuic acid, chlorogenic acid, coumaric acid, and luteolin.
- Coffee pulp polysaccharides with potential immunomodulatory activity(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-07-10) García Campuzano, Jacqueline; Gutiérrez Uribe, Janet Alejandra; puemcuervo; Luna Vital, Diego Armando; Aguilar Jiménez, Oscar Alejandro; School of Engineering and Sciences; Campus MonterreyCoffee is one of the most valuable primary products in world trade and its agricultural production and consumption are part of Mexican culture. Coffee pulp is the first byproduct obtained during the wet processing of coffee. This waste is rich in macronutrients and contains considerable amounts of tannins, total pectic substances, sugars, caffeine, chlorogenic acid and caffeic acid. These components have multiple beneficial health properties. This has led to the generation of a line of research for the study of biologically active ingredients such as specific polysaccharides that may present immunostimulatory activity for the treatment of diseases. The following project assessed the immunomodulatory potential of different pectin extracts from coffee pulp. The extraction of polysaccharides that may have an immunomodulatory activity was the main objective of this investigation along with the identification and quantification of phenolic compounds present in the extracts. The interactions between the polysaccharides and phenolic compounds present in the extracts are key for understanding their dual immunomodulatory effect. This could contribute to the treatment and prevention of immunodeficiency diseases. This project was structured in three main stages: extraction of pectin from coffee pulp, separation and quantification of phenolic compounds in the extracts and evaluation of the immunomodulatory potential of the polysaccharides. Dry coffee pulp samples were collected from Tezonapa, Veracruz. Pectin extractions were carried out with different experimental factors, such as the type of solvent (water and acidified water to pH 4 using citric acid at a 1% concentration), pulp: solvent ratio (1:10 and 1:20), agitation (with and without agitation), temperature (90 °C and 70 °C) and washing method (dialysis and ethanol washes). The content of total phenolic compounds, caffeine and caffeic acid of the extracted pectin samples was also evaluated. Finally, cytotoxicity assays in mouse machrophages cell line (RAW264.7) were performed to evaluate the growth induction of the different extracts. LPSinduced inflammatory response of this cell line was also evaluated.
- Production of spray-dried chickpea instant powders from a proteolytic-amylolytic hydrolysate(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2022-06-14) Domínguez Chávez, Alison Nelisa; PEREZ CARRILLO, ESTHER; 97996; Pérez Carrillo, Esther; puelquio/mscuervo; Welti Chanes, Jorge Santos; Antunes Ricardo, Marilena; Garcia Amezquita, Luis Eduardo; Escuela de Ingeniería y Ciencias; Campus Monterrey; Serna Saldívar, Sergion Román OthónCurrent research for alternatives for milk and dairy products, leads the food industry to the application of various processing technologies for raw materials such as legumes with the objective of transforming them into vegetable protein beverages. These products should offer benefits for different types of consumers especially those who adopted nutritional habits such as vegetarianism, veganism or want to avoid allergies. One of the legumes that has been studied for the development of vegetable alternatives to milk is chickpea, which its transformation implies the use of various processing technologies such as thermal and enzyme treatments. From earlier studies it has been found that the combination of thermal extrusion and enzyme hydrolysis of whole chickpea flour with Alcalase and thermoresistant alpha amylase, yield a liquid chickpea hydrolysate rich in protein (20%) and hydrolyzed starch (48%). This liquid chickpea hydrolysate is a promising source for producing an alternative for a novel vegetable milk analog. The withdraw of this alternative is that the beverage requires refrigeration or the employment of aseptic packaging for conserving its properties in order to avoid reduction on its quality and microbial contamination. Drying technologies can overcome this condition by producing powders with a longer shelf life. Therefore, in this research, spray drying technology was used to produce chickpea hydrolysate powders with a prolonged shelf life at room temperature. Since chickpea hydrolysates present 48% of hydrolyzed starch, this may produce operational problems during spray-drying process due to the accumulation of material in the drying chamber. Therefore, inulin and maltodextrin were used as carrier agents with the aim of improving spray-drying processing. These ingredients were evaluated in order to optimize process yield and improved functional properties of chickpea hydrolysate powders for instant beverage preparation. Spray drying conditions were evaluated at 70 and 60°C as outlet temperatures with 180°C inlet air temperature whereas the carrier agents were used in concentrations of 1.5% or 3.0% w/v. Both temperature conditions and type and concentration of carriers were modeled for producing sorption isotherms at 25, 35 and 45°C through Guggenheim-Anderson-de Boer (GAB) and Brunauer-Emmet-Teller (BET). Furthermore, whole, and extruded chickpea flour, freeze-dried and spray-dried hydrolysate powder without carriers were analyzed to evaluate changes in total phenolic contents due to processing. The thermoplastic extrusion of chickpea meal reduced the concentration of phenolic compounds, while hydrolysis increased it. The spray dried products presented statistical differences of total phenolics content in comparison with freeze-dried products due to temperature conditions in spray drying process. Additionally, the assessment of the yield, solubility, and moisture were performed in each powder sample Moisture sorption isotherms analysis revealed that the formulations produced with 1.5% maltodextrin with inlet air temperature of 180°C and outlet air temperature of 70°C, and 3.0% inulin with inlet air temperature of 180°C and outlet air temperature of 60°C yielded the most stable powders in terms of hygroscopicity and certain phase transitions.
- Solid-state fermentation for enhanced extractability of nutraceutical compounds of tomato by-products(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-12-02) Cano y Postigo, Luis Octavio; García Cayuela, Tomás; hermlugo/tolmquevedo; García Amézquita, Luis Eduardo; Navarro López, Diego Eloyr; Escuela de Ingeniería y Ciencias; Campus Monterrey; Jacobo Velázquez, Daniel AlbertoTomato pomace is a food industry by-product produced in significant quantities, mainly composed of the tomato seeds and peel, and pulp residues. This organic by-product is both rich in functional nutraceutical compounds like carotenes and phenolic compounds, which have proven to offer antioxidant, anti-inflammatory and anti-carcinogenic properties. Nutraceutical compounds can be extracted by a wide variety of techniques, like with the use of organic solvents, enzymatic hydrolysis, supercritical fluid extraction, or ultrasound- assisted extraction. Solid-state fermentation (SSF) is a bioprocessing technique that has previously been used to generate compounds of interest. However, it has not been used as a specialized pretreatment for extracting nutraceutical compounds already present in the substrate. Based on that, this study aimed to evaluate the potential effectiveness of an SSF as part of pretreatment to increase the extraction of nutraceutical compounds like lycopene and phenolic compounds. The extractions of SSF were directly compared with other pretreatments, including industrial-grade enzymes and enzymatic cocktails from fungi. Two fungal strains, Aspergillus niger ATCC 6275 and Rhizopus oryzae BIOTEC00X (isolated from agave pomace and identified by MALDI-TOF mass spectrometry), were used for the fermentation of tomato pomace for three 3 days at 30 °C and 80% humidity. Then, the tomato pomace was dried until constant weight and was subsequently subjected to an extraction using hexane for total carotenes and methanol for total phenolic compounds. Spectrophotometric measurements were used as a quick screening method to determine the best extraction performance. Results showed that SSF as a pretreatment helped to obtain between 50-60% more carotenes than the control, while commercial enzymes offered an increase of 107%. The best treatment for phenolics was obtained with an enzyme-rich broth, with an increase of 90-97% in extracted total phenolics, followed by the SSF with an increase of a 24-38% over the controls. Individual phenolic compounds were identified and quantified by the application of ultra-high-performance liquid chromatography (UHPLC). This technique allowed the tentative identification of 15 compounds, from which naringenin derivative III, protocatechuic acid and feruloylquinic acid were the most susceptible to variate depending on the pretreatment applied to the tomato pomace. It is concluded that SSF increases the extraction of nutraceutical compounds present in tomato by-products and could become an alternative method of extraction at an industrial scale, given that it is an innovative and green technology.
- Contribution of the maize germ (Zea mays L.) to the resistance to the postharvest pests Sitophilus zeamais and Prostephanus truncatus.(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2020-06-12) González Leyzaola, Alán; GARCIA LARA, SILVERIO; 123152; García Lara, Silverio; lagdtorre, emipsanchez; Winkler, Robert; Escuela de Ingeniería y Ciencias; Campus Monterrey; López Castillo, Laura MargaritaMaize (Zea Mays L.) is the most important cereal in terms of production. The maize weevil (Sitophilus zeamais) and the large grain borer (Prostephanus truncatus) are the two main postharvest insect pests that affect maize, causing losses as high as 80%. Factors attributed to resistance of maize kernels against insect pests have been widely studied in kernel structures such as pericarp, aleurone layer and endosperm. However, one structure that hasn’t been studied in this area is the germ. The aim of this study was to evaluate the contribution of the maize germ to the resistance to the attack of the postharvest insect pests S. zeamais and P. truncatus. For this purpose, we performed kernel-insect interaction assays with a duration of 60 days, testing both postharvest pests and 14 maize genotypes. For this work, we considered whole kernels and the hand-dissected germ. We recorded the main suceptibility parameters: grain weight loss, mortality rate, adult progeny and the mean development time of the pests. In order to define a group of possible metabolites which could be implicated in this resistance, we evaluated the chromatographic profiles (HPLC-DAD) of the 14 genotypes in term of phenolic compounds, in free and bound forms. We also evaluated the profile of tocopherols, phytosterols and fatty acids. Finally, we established the correlation between the susceptibility parameters determined in the insect bioassays and the evaluated compounds. Surprisingly, in the maize germ assays, although oviposition was observed after 60 days, there was no evidence of adult or larvae emergence of both pests. Furthermore, oleic acid showed a positive correlation with germ weight loss in both insect pests, while palmitic acid had a negative correlation of this parameter only in P. truncatus. Statistical differences in concentration of compounds from basal state and infested samples were detected in free and bound phenolics and liposoluble compounds. These findings provide strong evidence of an important contribution of the maize germ in the resistance against S. zeamais and P. truncatus by possible detrimental effects on early stages of development. This information could be helpful in the development of new strategies for the protection of maize kernels against S. zeamais and P. truncatus.