Color, phenolic composition and antioxidant activity of blue tortillas from Mexican maize races

Hernández-Martínez, Viridiana; Salinas-Moreno, Y.; Ramírez-Díaz, José Luis; Vázquez-Carrillo, Gricelda; Domínguez-López, Aurelio; Ramírez-Romero, Antonio Gerardo

doi:10.1080/19476337.2015.1136842

Cited by 18 publications

(25 citation statements)

References 24 publications

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“…There are strong differences ( P < 0.05) between the yellow and yellow‐orange varieties. Our results are comparable with the literature, whereas the white and yellow maize varieties show the greatest ( P < 0.05) color vividness in the tortilla (Hernandez‐Martinez et al., ). In our study, they show greater chroma values, indicating that some varieties had less presence of gray and a greater tendency toward color purity ( P < 0.05).…”

Section: Resultssupporting

confidence: 91%

“…Negative a * values indicate a green color in the tortilla. Other authors have also found that blue maize tortilla shows negative a * values (Hernandez‐Martinez et al., ). Of the two varieties producing white flour one (Jellicorse) displayed negative a * values following nixtamalisation.…”

Section: Resultsmentioning

confidence: 81%

“…Pomeranz, Hall, Czuchajowska, and Lai () found yellow dent maize hybrids with FI ranging from 12 to 97%. In other studies (Hernandez‐Martinez et al., ) investigators also found that blue maize has soft endosperm and required 25 min of cooking for nixtamal production. Vitreous endosperm hybrids (of white maize) required 45 min (Hernandez‐Martinez et al., ).…”

Section: Resultsmentioning

confidence: 84%

“…Hernandez‐Martinez et al. (), also found a greater luminosity of yellow maize tortillas than blue and red maize tortillas.…”

Section: Resultsmentioning

confidence: 86%

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Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Chimimba

Pratt²,

Cuéllar

et al. 2019

Journal of Food Science

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There is increasing interest in the production of landrace blue maize varieties for the production of traditional foods and for specialty (noncommodity) products. Most varieties have soft (floury) endosperm and their suitability for thermo-alkaline processing is not known. We examined the physical and functional properties of eight floury varieties with those of three dent and one flint variety for masa and tortilla production. Results revealed high variability in physical properties of kernels. Significant differences (P < 0.05) were observed in kernel, flour, masa, and tortilla color. The softer kernels of blue maize varieties had lower (P < 0.05) cooking times during nixtamalization than those of denser kernels. The results showed variation among varieties (P < 0.05) in the kernel, masa, tortilla hardness, as well as in extensibility of the tortillas. Nixtamalization affected (P < 0.05) masa color, resulting in reduced yellow and reddish tones. The gelatinization temperature was the same (P > 0.05) in all studied landraces for the flour and the masa. The enthalpy was affected (P < 0.05) by the landrace analyzed for starch gelatinization (P > 0.05). The landraces studied showed similar (P > 0.05) starch gelatinization and denaturation temperatures. The storage modulus (G ), loss modulus (G ), and the temperature (TG ) of flour and masa-dough were different (P < 0.05) among different varieties. Southwestern floury varieties can be cooked during nixtamalization for shorter periods than flint and dent varieties to obtain comparable tortilla quality.Practical Application: Southwestern blue floury maize varieties are suitable for nixtamalized tortilla production. Variation between varieties was observed for quality parameters. Floury varieties require shorter cooking time but it is recommended that nixtamalization parameters be optimized.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 84%

“…Hernandez‐Martinez et al. (), also found a greater luminosity of yellow maize tortillas than blue and red maize tortillas.…”

Section: Resultsmentioning

confidence: 86%

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Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Chimimba

Pratt²,

Cuéllar

et al. 2019

Journal of Food Science

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“…Se utilizó la herramienta de exploración análisis de componentes principales (ACP) de software STATGRAPHICS Centurión XV para analizar la posible existencia de agrupaciones naturales entre las AT correspondientes a JA S/P y JA P , almacenados a temperaturas de -18, 0, 5 y 10°C y a diferentes tiempos de almacenamiento (17).…”

Section: Análisis De Componentes Principalesunclassified

Estabilidad De Antocianinas Durante El Almacenamiento De Jugos De Arándanos

Zapata

Castagnini

Quinteros

et al. 2016

Vitae

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RESUMENAntecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de arándanos han resultado atractivos para los consumidores interesados en alimentos funcionales. Sin embargo, los tratamientos térmicos y posterior almacenamiento de productos alimenticios influyen en el contenido de antocianinas. La cinética de degradación de las antocianinas puede ser evaluada desde una perspectiva termodinámica, basada en funciones como energía libre, entalpía, entropía y energía de activación. Objetivos: Se estudió el efecto de la pasteurización y la estabilidad de antocianinas presentes en jugos de arándanos, sin pasteurizar y pasteurizados, durante el almacenamiento. Métodos: Jugos de arándanos sin pasteurizar y pasteurizados fueron almacenados a -18, 0, 5 y 10°C durante 148 días. A intervalos de tiempos se cuantificó la concentración de antocianinas monoméricas totales. Se realizó un Análisis de Componentes Principales y los resultados experimentales se ajustaron a modelos cinéticos de orden cero y uno, y a los modelos de Arrhenius y Eyring. Resultados: La pasteurización provocó disminución del 28,5% en la concentración inicial de antocianinas monoméricas totales, mientras que para todas las temperaturas estudiadas, la disminución de antocianinas en función del tiempo de almacenamiento siguió una cinética de primer orden. En el jugo sin pasteurizar, la constante de velocidad de degradación varió entre 0,0080 -0,0084 días -1 y el tiempo de vida media, entre 75 -87 días. En el jugo pasteurizado, la constante de velocidad de degradación varió entre 0,0023 -0,0060 días -1 y el tiempo de vida media, entre 116-301 días. En éste la energía de activación, la energía libre de Gibbs, entalpía y entropía de activación fueron 44,66 kJ/mol, 83,80 kJ/mol, 42,35 kJ/mol y -139,09 J/mol.K, respectivamente". Conclusiones: El tratamiento de pasteurización provocó disminución del 28,5% en la concentración de antocianinas monoméricas totales iniciales de los jugos de arándano. La estabilidad de las antocianinas durante el almacenamiento fue mayor en los jugos pasteurizados, siendo mayor cuando se almacenaron a 0°C; mientras que en los jugos pasteurizados almacenados a -18°C las antocianinas mostraron menor estabilidad.Palabras clave: Estabilidad de antocianinas, cinética de degradación, almacenamiento de jugos de arándanos. ABSTRACTBackground: The blueberries and blueberry products has great nutritional value, primarily because it has high anthocyanin content. Anthocyanins are potent antioxidants and have high radical-scavenging activities. Thus, the blueberry and blueberry products has become very appealing to consumers interested in functional foods. However, the anthocyanins content is affected by heat treatment and subsequent storage. The kinetics degradation of anthocyanins can be evaluated from a thermodynamic perspective, based on activation f...

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Study on the phenolic composition and antioxidant properties of white‑, yellow‑, and black‐corn (Zea mays L.) foodstuffs

2023

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BACKGROUNDBlack corn possesses potent antioxidants, but these are mostly lost during processing. In this study we evaluated the antioxidant content of two different black (‘Millo Corvo’) corn‐based products (i.e. tortillas and cookies) subject to moderate processing. A parallel study on white and yellow corns was carried out for comparison.RESULTSRaw ‘Millo Corvo’ flour exhibited higher contents of phenolic acids, flavonoids, and particularly anthocyanins than white and yellow flours did. Phenolic acids decreased in cookies but did not in tortillas; flavonoids did not exhibit a clear tendency, and anthocyanins were always preserved. Antioxidant activity (AA) obtained for ‘Millo Corvo’ samples was twice as high as the value measured in white and yellow corns in terms of 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. The difference in AA was even more remarkable in terms of photochemiluminiscence antiradical activity. The conditions used during the cookie‐making process enabled the natural antioxidant characteristics of ‘Millo Corvo’ to be preserved. However, the conditions applied to prepare tortillas resulted in major losses.CONCLUSIONSThe initial phenolics, in particular anthocyanins, and AA of ‘Millo Corvo’ flour can be maintained during processing as long as the conditions applied are 183 °C for 20 min in the absence of a high water content. Millo corvo products possess improved antioxidant characteristics compared with those from white and yellow corns. Millo corvo is a promising black corn type to prepare health‐promoting corn‐based foodstuffs. © 2023 Society of Chemical Industry.

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Color, phenolic composition and antioxidant activity of blue tortillas from Mexican maize races

Cited by 18 publications

References 24 publications

Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Quality Parameters of Masa and Tortillas Produced from Blue Maize (Zea mays sp. mays) Landraces

Estabilidad De Antocianinas Durante El Almacenamiento De Jugos De Arándanos

Study on the phenolic composition and antioxidant properties of white‑, yellow‑, and black‐corn (Zea mays L.) foodstuffs

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