Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

Abstract

The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH) 2 ] and calcium lactate [C 6 H 10 O 6 Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH) 2 (0.1, 0.2 and 0.3 %) and C 6 H 10 O 6 Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH) 2 and 2.95 % C 6 H 10 O 6 Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.

Effect of the Nixtamalization Process on the Dietary Fiber Content, Starch Digestibility, and Antioxidant Capacity of Blue Maize Tortilla

“…Values are mean ± SD (n = 4), on a dry matter basis. Although in this study individual anthocyanins were not identified, we suggest that cyanidin 3-glucoside is the main pigment in blue tortillas because it has been reported as the major anthocyanin in blue maize foods (Del Pozo-Insfran et al 2006;Sánchez-Madrigal et al 2014). EP = extractable polyphenols; HP = hydrolyzable polyphenols; CT = condensed tannins; DPPH = 1,1-diphenyl-2picrylhydrazyl; ABTS = 2,29-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid); and FRAP = ferric reducing antioxidant power.…”

Phenolic Compounds and Antioxidant Activity of Extruded Nixtamalized Corn Flour and Tortillas Enriched with Sorghum Bran

“…z Different letters within each column indicate significant differences (P < 0.01). Several studies have investigated the phenolic composition and AOX of nixtamalized extruded products such as tortillas and tortilla chips, and these products comparatively contained higher amounts of these compounds compared with counterparts produced from regular nixtamalized flours (Mora-Rochin et al 2010;Aguayo-Rojas et al 2012;Sánchez-Madrigal et al 2014). ENF = extruded nixtamalized corn flour, and ENBESB = ENF and sorghum bran (SB) added before extrusion.…”

Effect of processing on the hydroxycinnamic acids, flavones, and cellular antioxidant activity of tortillas supplemented with sorghum bran

“…Several researchers have previously studied the fate of phytochemicals during the sequential steps of the traditional nixtamalization process (Corrales‐Bañuelos et al, ; Mora‐Rochin et al, , ; de la Parra, Serna, & Liu, ; Sánchez‐Madrigal et al, ). Corn tortillas are elaborated mainly with white maize that contains lesser amounts of ferulic acid (FA) (21.42%) and lipophilic antioxidant activity (45.91%) (Mora‐Rochin et al, ) compared to pigmented counterparts.…”

“…Corn tortillas are elaborated mainly with white maize that contains lesser amounts of ferulic acid (FA) (21.42%) and lipophilic antioxidant activity (45.91%) (Mora‐Rochin et al, ) compared to pigmented counterparts. Nowadays, tortillas made with pigmented maize genotypes (yellow, high‐carotenoid, blue, or red) are also consumed, mainly for their health benefits (Corrales‐Bañuelos et al, ; Mora‐Rochin et al, , ; de la Parra et al, ; Sánchez‐Madrigal et al, ). It has been reported that pigmented tortillas contain lesser amounts of FA (34.92%–39.10%), lipophilic antioxidant activity (63.77%–80.76%), anthocyanins (10.07%–46%) (Mora‐Rochin et al, , ), and carotenoids (72%–87.6%) (Corrales‐Bañuelos et al, ) compared to amounts assayed in raw kernels.…”

“…SB‐fortified products such as cookies, bread, and tortillas contain higher total phenolic compounds (TPC), anthocyanins, antioxidant activity (AOX), and attractive color compared to counterparts obtained from pigmented nixtamalized maize (Awika, Rooney, & Waniska, ; Cedillo‐Sebastian, ; Mora‐Rochin et al, ; Sanchez‐Madrigal et al, ). The addition of SB to nixtamalized corn flour could be an alternative to raise ferulic acid and obtain tortillas with higher AOX and enhanced sensory properties.…”