Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and it
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ORIGINAL ARTICLE
Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility Lilia L. Me´ndez-Lagunas1 Lilia I. Rodrı´guez-Me´ndez3
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Marlene Cruz-Gracida1 • Luis G. Barriada-Bernal2
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Revised: 18 February 2020 / Accepted: 30 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on the total phenolic content (TPC), phenolic acid profile (PAP), antioxidant activity (AA) and color was evaluated in tortillas produced from blue Bolita landraces. The properties were determined in anatomical fractions, nixtamal, wastewater, masa and tortillas. Vanillic, ferulic, p-coumaric and chlorogenic acids were identified in anatomical fractions. Nejayote had the highest AA. The compounds in the soluble fraction contributed mainly to the AA, whereas the free and bound fractions were largely responsible for the TPC. Syringic and ferulic acids were the most common compounds in the nejayote, and p-coumaric acids were the most common compounds in the masa. Only ferulic acid was detected & Lilia L. Me´ndez-Lagunas [email protected] Marlene Cruz-Gracida [email protected] Luis G. Barriada-Bernal [email protected] Lilia I. Rodrı´guez-Me´ndez [email protected] 1
Instituto Polite´cnico Nacional, CIIDIR Oaxaca, Hornos 1003, 71230 Sta. Cruz Xoxocotla´n, Oaxaca, Mexico
2
Consejo Nacional de Ciencia y Tecnologı´a, Hornos 1003, 71230 Sta. Cruz Xoxocotla´n, Oaxaca, Mexico
3
Programa de Posgrado en Ciencia de los Materiales, Centro de Investigacio´n y de Estudios Avanzados del Instituto Polite´cnico Nacional, Unidad Quere´taro, Libramiento Norponiente, No. 2000, 76230 Fracc. Real de Juriquilla, Quere´taro, Qro., Mexico
after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP. Keywords Blue corn Tortillas Phenolic acids Antioxidant activity Bioaccessibility
Introduction Maize is the staple food for millions of people in Latin America. Nationally, an estimated 22,663 million tons of corn was produced in 2016. In Mexico, 59 well-defined races of maize have been described (Ureta et al. 2012). One these types of maize is the Bolita landrace, which is distributed in southeastern Mexico, mainly in Oaxaca State. This variety is richly variable, appearing white, yellow, red, blue and black and is the base of several food preparations, mainly tortillas. Tortillas are the most important food in Mexico, with a daily intake of 0.157 kg/person and a national intake of 6.3 million ton/annum (Secretarı´a de Economı´a 2012). Tortillas are the main food in Mexico and several Central American countries. To obtain the masa with which tortillas are made, corn is processed with a prehispanic method called nixtamalization. Corn tortillas are obta
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