TY - JOUR
T1 - Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility
AU - Méndez-Lagunas, Lilia L.
AU - Cruz-Gracida, Marlene
AU - Barriada-Bernal, Luis G.
AU - Rodríguez-Méndez, Lilia I.
N1 - Publisher Copyright:
© 2020, Association of Food Scientists & Technologists (India).
PY - 2020/12/1
Y1 - 2020/12/1
N2 - 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 after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP.
AB - 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 after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP.
KW - Antioxidant activity
KW - Bioaccessibility
KW - Blue corn
KW - Phenolic acids
KW - Tortillas
UR - http://www.scopus.com/inward/record.url?scp=85085311830&partnerID=8YFLogxK
U2 - 10.1007/s13197-020-04505-3
DO - 10.1007/s13197-020-04505-3
M3 - Artículo
AN - SCOPUS:85085311830
SN - 0022-1155
VL - 57
SP - 4688
EP - 4696
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 12
ER -