Open AccessProfile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility
Author(s) -
Lilia Leticia Méndez-Lagunas,
Marlene Cruz-Gracida,
Luis Gerardo Barriada-Bernal,
Lilia I. Rodríguez-Méndez
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04505-3
Subject(s) - chemistry , ferulic acid , food science , phenolic acid , syringic acid , antioxidant , vanillic acid , chlorogenic acid , composition (language) , fraction (chemistry) , p coumaric acid , phenols , digestion (alchemy) , caffeic acid , chromatography , biochemistry , gallic acid , linguistics , philosophy
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.