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Phytochemical Analysis and Antioxidant Capacity in Tortillas produced from Blue Maize Processed by Nixtamalization or Extrusion Cooking
Author(s) -
Gaxiola Nallely,
Mora Saraid,
Cuevas Edith,
Reyes Cuauhtemoc,
Milan Jorge
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.1176.33
Subject(s) - chemistry , oxygen radical absorbance capacity , lime , antioxidant capacity , food science , antioxidant , dpph , extrusion , phenols , phytochemical , ferulic acid , fraction (chemistry) , chromatography , organic chemistry , biochemistry , biology , materials science , metallurgy , paleontology
Tortillas from blue maize elaborated from traditional nixtamalization and lime cooking extrusion process were screened for their free and bound total phenolic concentrations, profile of phenolic acids, anthocyanins and antioxidant capacity. Tortillas prepared from extruded maize flours had higher values (217.5 to 209.9 mg GAE/100 g DW) of total phenolic compared to by the nixtamalization process (140.4 to 119.9 mg GAE/100 g DW), and around 80% of total phenolic content and antioxidant capacity were found in the bound form. Analysis of phenolic acids in the free and bound fraction confirmed that ferulic acid was the most abundant (86.7%) and is mainly found in the bound fraction in tortillas made by both processes; this phenolic acid provides more than 90% of the antioxidant capacity in the maize. Both processes caused significant losses of anthocyanins (53.1 – 74.5%) when blue maize was transformed to tortilla. Tortillas prepared by the extrusion cooking process indicated higher retention of total antioxidant capacity analyzed by the two methods DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) and ORAC (oxygen radical absorbance capacity). The results clearly show that the alternative process, lime cooking extrusion, demonstrated higher retention of phytochemicals and antioxidant capacity in these products.