TY - JOUR
T1 - Photoacoustic analysis of blue corn pigments in nixtamalized flours
AU - Cortes Gomez, A.
AU - Jiménez Pérez, J. L.
AU - Cruz Orea, A.
AU - San Martín Martinez, E.
N1 - Funding Information:
We want to thank COFAA-IPN for partial financial support. Two of the authors, A. Cruz-Orea and J. L. Jimenez-Pérez., are grateful for the financial support from CONACYT Project No. 43252-R and CGPI-IPN Project No. 20050510, respectively.
PY - 2006/7
Y1 - 2006/7
N2 - Anthocyanins are natural pigments with antioxidant properties, and recently they have received more attention because these pigments are consumed in nutritional diets with therapeutic effects. In addition, anthocyanins are important in the treatment of diseases caused by oxidation of free radicals in live systems, which could be the cause of chronic diseases, like cancer. Anthocyanins, found in flowers and some fruits, are also present in blue Mexican corn (Zea mays L.). In this work, photoacoustic spectroscopic, chemical and spectrophotometric analyses of nixtamalized blue corn flours are presented. Different Ca(OH)2 concentrations were used in the fractioned nixtamalization process, and the total anthocyanin concentrations of these flours were obtained by chemical extraction of these pigments and compared with relative intensity of optical absorption obtained by photoacoustic spectroscopy.
AB - Anthocyanins are natural pigments with antioxidant properties, and recently they have received more attention because these pigments are consumed in nutritional diets with therapeutic effects. In addition, anthocyanins are important in the treatment of diseases caused by oxidation of free radicals in live systems, which could be the cause of chronic diseases, like cancer. Anthocyanins, found in flowers and some fruits, are also present in blue Mexican corn (Zea mays L.). In this work, photoacoustic spectroscopic, chemical and spectrophotometric analyses of nixtamalized blue corn flours are presented. Different Ca(OH)2 concentrations were used in the fractioned nixtamalization process, and the total anthocyanin concentrations of these flours were obtained by chemical extraction of these pigments and compared with relative intensity of optical absorption obtained by photoacoustic spectroscopy.
KW - Anthocyanins
KW - Blue corn
KW - Nixtamalization
KW - Photoacoustic spectroscopy
UR - http://www.scopus.com/inward/record.url?scp=33749021980&partnerID=8YFLogxK
U2 - 10.1007/s10765-006-0085-7
DO - 10.1007/s10765-006-0085-7
M3 - Artículo
SN - 0195-928X
VL - 27
SP - 1274
EP - 1280
JO - International Journal of Thermophysics
JF - International Journal of Thermophysics
IS - 4
ER -