Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking |
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| Authors: | Saraid Mora-Rochin Janet A Gutirrez-Uribe Sergio O Serna-Saldivar Pedro Snchez-Pea Cuauhtmoc Reyes-Moreno Jorge Miln-Carrillo |
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| Institution: | a Programa Regional del Noroeste para el Doctorado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Boulevard de las Américas, S/N, Culiacán, Sinaloa, C.P. 80000, Mexico;b Departamento de Biotecnología e Ingeniería de Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León, C.P. 64849, Mexico;c Maestría en Ciencias Agropecuarias, Colegio Ciencias Agropecuarias, Universidad Autónoma de Sinaloa, Boulevard de las Américas, S/N, Culiacán, Sinaloa, C.P. 80000, Mexico;d Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Boulevard de las Américas, S/N, Culiacán, Sinaloa, C.P. 80000, Mexico |
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| Abstract: | The effects of traditional nixtamalization and extrusion cooking on total phenolics, ferulic acid, anthocyanins and Oxygen Radical Absorbance Capacity (ORAC) of Mexican pigmented (blue and red) and commercial (white and yellow) maize processed into tortillas were investigated. Tortillas prepared from extruded flours retained between 76.2–93.9% and 58–96.7% of total phenolics and total ferulic acid (TFA) respectively, compared to 50.5–75.7% and 19.6–55.8% assayed in traditional tortillas. Approximately 97–99% of TFA in raw kernels and their tortillas was in its bound form. The retention of TFA in traditional tortillas was significantly lower compared to tortillas from extruded flours. Traditional tortillas contained more free ferulic acid compared to tortillas produced from extruded flours indicating that the first process liberated bound ferulic acid with cell walls more efficiently. Blue maize lost more than 55% of the anthocyanins when processed into extruded or traditional tortillas. Approximately 68–92% of the ORAC associated with raw kernels or their tortillas was due to bound compounds. Traditional and extruded tortillas lost 16.4–52.4% and 6.8–24.8%, respectively, of the total ORAC associated with raw grains. Results clearly indicate that the proposed lime-cooking extrusion strategy was instrumental in retaining higher levels of phytochemicals, particularly ferulic acid, and antioxidants in all tortillas. |
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| Keywords: | Extrusion cooking Nixtamalization Phytochemical Pigmented maize Tortillas |
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