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Effect of processing of corn for production of masa, tortillas and tortilla chips on the scavenging capacity of reactive nitrogen species
Author(s) -
LópezMartínez Leticia X.,
Parkin Kirk L.,
Garcia Hugo S.
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.02976.x
Subject(s) - peroxynitrite , nitric oxide , nitrite , chemistry , food science , scavenging , reactive nitrogen species , nitrogen , biochemistry , superoxide , organic chemistry , antioxidant , nitrate , enzyme
Summary The effect of processing conventional and pigmented corn into masa, tortilla and tortilla chips on the ability to scavenge nitric oxide (NO) and peroxynitrite (ONOO − ) was investigated. The level of retention of nitric oxide and peroxynitrite (mediated for inhibition of nitrite formation scavenging capacity for masa, tortilla and tortilla chips) ranged 56.2–78.2%, 67.4–45%, 40.3–62.0% (for nitric oxide) and 38.6–81.7%, 23.3–47.7%, 19.3–67.2% (for inhibition of nitrite formation), respectively. The antinitrosative activities were affected significantly ( P > 0.05) by nixtamalisation, but not by processing masa into tortilla and tortilla chips ( P > 0.05). The yellow variety and its corresponding products showed the greatest capacity to scavenge nitric oxide and inhibition of nitrite formation among conventional varieties and the purple variety ranked highest among the pigmented varieties.