Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility

Agricultura y biología

• tortillas 100%
• masa 72%
• phenolic acids 71%
• phenolic compounds 58%
• p-coumaric acid 53%
• antioxidant activity 50%
• ferulic acid 50%
• corn 43%
• syringic acid 31%
• chlorogenic acid 25%
• landraces 22%
• wastewater 22%
• bioactive compounds 21%
• stomach 18%
• digestion 17%
• genotype 13%
• color 13%
• temperature 9%

Medicina y ciencias biológicas

• phenolic acid 98%
• Zea mays 85%
• trans-3-(4'-hydroxyphenyl)-2-propenoic acid 73%
• ferulic acid 66%
• Antioxidants 51%
• syringic acid 40%
• Chlorogenic Acid 33%
• Waste Water 29%
• Digestion 21%
• Color 19%
• Stomach 16%
• Temperature 16%
• Genotype 16%