TY - JOUR
T1 - Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process
AU - Méndez, Lilia Irene Rodríguez
AU - Cárdenas, Juan de Dios Figueroa
AU - Gómez, Minerva Ramos
AU - Lagunas, Lilia Leticia Méndez
PY - 2013/10
Y1 - 2013/10
N2 - The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the pericarp and maintains the nejayote (wastewater) within the acidic-neutral range. This study examines the effect of pH on the nutraceutical compounds (NC) of maize, such as polyphenolics and anthocyanins (ANT), as well as the effect on the antioxidant capacity (AC). The highest concentration of total phenolics (TP) in the maize kernel was found in the black and yellow genotypes, the highest concentration of ANT in the black genotypes, and the highest concentration of AC in the red and white genotypes. In the flour, TP levels were between 206 to 400 mg GA/100 g, ANT levels were 141 to 4107 mg cyanidin-3 glucoside/kg, and AC levels were 2544 to 3001 mg AA/kg. In tortillas, TP levels were 255 to 319 mg GA/100 g, ANT levels were 32 to 3420 mg cyanidin-3 glucoside/kg, and AC levels were from 1513 to 2695 mg AA/kg. The reduced loss of soluble solids, the pH, and the formation of compounds with proteins and carbohydrates from the EN process positively affected NC retention.
AB - The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the pericarp and maintains the nejayote (wastewater) within the acidic-neutral range. This study examines the effect of pH on the nutraceutical compounds (NC) of maize, such as polyphenolics and anthocyanins (ANT), as well as the effect on the antioxidant capacity (AC). The highest concentration of total phenolics (TP) in the maize kernel was found in the black and yellow genotypes, the highest concentration of ANT in the black genotypes, and the highest concentration of AC in the red and white genotypes. In the flour, TP levels were between 206 to 400 mg GA/100 g, ANT levels were 141 to 4107 mg cyanidin-3 glucoside/kg, and AC levels were 2544 to 3001 mg AA/kg. In tortillas, TP levels were 255 to 319 mg GA/100 g, ANT levels were 32 to 3420 mg cyanidin-3 glucoside/kg, and AC levels were from 1513 to 2695 mg AA/kg. The reduced loss of soluble solids, the pH, and the formation of compounds with proteins and carbohydrates from the EN process positively affected NC retention.
KW - Ecological nixtamalization
KW - Maize flour
KW - Maize tortilla
KW - Nutraceutical properties
UR - http://www.scopus.com/inward/record.url?scp=84885426117&partnerID=8YFLogxK
U2 - 10.1111/1750-3841.12241
DO - 10.1111/1750-3841.12241
M3 - Artículo
C2 - 24024754
SN - 0022-1147
VL - 78
SP - C1529-C1534
JO - Journal of Food Science
JF - Journal of Food Science
IS - 10
ER -