TY - JOUR
T1 - Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process
AU - Ramírez-Jiménez, Aurea K.
AU - Rangel-Hernández, Jorge
AU - Morales-Sánchez, Eduardo
AU - Loarca-Piña, Guadalupe
AU - Gaytán-Martínez, Marcela
N1 - Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2019/3/15
Y1 - 2019/3/15
N2 - We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.
AB - We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.
KW - Bioactive compounds
KW - Nixtamalization
KW - Ohmic heating
KW - Phytochemical profile
KW - Zea mays L.
UR - http://www.scopus.com/inward/record.url?scp=85054242053&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.09.166
DO - 10.1016/j.foodchem.2018.09.166
M3 - Artículo
C2 - 30409634
SN - 0308-8146
VL - 276
SP - 57
EP - 62
JO - Food Chemistry
JF - Food Chemistry
ER -