Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

Mora-Rochín, Saraid; Gaxiola-Cuevas, Nalleli; Gutiérrez-Uribe, Janet A.; Milán-Carrillo, Jorge; Milán-Noris, Evelia María; Reyes-Moreno, Cuauhtémoc; Serna‐Saldívar, Sergio O.; Cuevas‐Rodríguez, Edith Oliva

doi:10.1016/j.lwt.2016.01.009

Cited by 38 publications

(31 citation statements)

References 27 publications

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“…Similar cyanidin derivatives were also reported in dandelion callus culture (Akashi, Saito, Hirota, & Ayabe, ). These isomeric cyanidin anthocyanins with malonyl glucosides were also reported in purple maize and distinguished mainly by their chromatographic elution retention time (Collison, Yang, Dykes, Murray, & Awika, ; Mora‐Rochín et al., ). On the basis of mass spectral data and published literature, the peak at RT 4.4 and 4.9 min was identified as cyanidin‐3‐(6′′‐malonyl)‐glucoside and its isomer, which may be possible at β‐glyosidic linkage.…”

Section: Resultsmentioning

confidence: 89%

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Gomez

Singh

Acharya

2018

Journal of Food Science

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Section: Resultsmentioning

confidence: 89%

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Gomez

Singh

Acharya

2018

Journal of Food Science

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“…Total carotenoids diminish after nixtamalization for tortilla production (Corrales‐Banuellos et al, ; Mora‐Rochin et al, ). The reduction is attributable to effect of lime cooking coupled with thermal treatment which could have led to oxidation and isomerization of the carotenoids.…”

Section: Nixtamalizationmentioning

confidence: 99%

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

Kamau

Nkhata

Ayua

2020

Food Science & Nutrition

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Cereal and legume diets make up the bulk of caloric sources for a majority of households in the developing world. They contain macro-and micronutrients as well as phytochemicals embedded as one matrix. Some phytochemicals are antinutritional factors which can bind nutrients thereby hindering their bioavailability. While there are other methods that can be used to enhance nutrient utilization from such foods, we summarize how food processing methods such as extrusion and nixtamalization are employed to break the food matrix and release these nutrients. Both extrusion and nixtamalization can break down complex carbohydrates into simpler, more soluble forms while at the same time inactivating or denaturing protein inhibitors and other antinutritional factors. Such disruptions of complexes within the food matrix are essential for harnessing optimum nutritional and health benefit from these foods.We present mechanistic approaches explaining how these processes enhance nutrient and mineral bioavailability and phytochemical bioactivity while minimizing the undesirable effects of antinutritional factors that coexist in the complex food matrix. K E Y W O R D Santinutritional factor, extrusion, nixtamalization, nutrients, phytochemicals

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“…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.…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

“…During this alkaline treatment and nixtamal washing, the corn kernels lose most of the pericarp and part of the germ and aleurone tissues (Serna-Saldivar & Chuck-Hernandez, 2019;Mora-Rochin et al, 2010). These structural components contain most of the phenolic acids (ferulic acid) and anthocyanins, which exert most of the antioxidant properties (Corrales-Bañuelos et al, 2016;Mora-Rochin et al, 2016). The nixtamal is milled into fresh masa or nixtamalized corn flour that can be employed for making table tortillas and other nixtamalized products such as corn and tortilla chips (Serna-Saldivar & Chuck-Hernandez, 2019).…”

Section: Introductionmentioning

confidence: 99%

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

Buitimea‐Cantúa

Serna‐Saldívar

2020

Cereal Chem

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Background and objectives The aim of this study was to evaluate the effects of sorghum bran (SB) addition on the bound and free hydroxycinnamic acids, flavone levels, total phenolic compounds, total anthocyanin content, in vitro antioxidant activity, as well as cellular antioxidant activity of corn tortillas prepared with nixtamalized corn flour (NCF + SB). Findings The addition of SB increased the bound and free ferulic (FA), p‐coumaric (p‐CA), dehydro‐diferulic (di‐FA), and dehydro‐triferulic (tri‐FA) acids in tortillas. Corn tortillas enriched with 10% of sorghum bran contained higher total ferulic acid (186.78 mg FA/100 g), luteolin (3.05 µg/g), apigenin (2.26 µg/g), cellular antioxidant activity (36.95%), in vitro antioxidant activity (8.79%), total phenolic compounds (172.47 mg GAE/100 g), and total anthocyanin content (12.42 mg/100 g) compared to the control tortilla. The baking process increased the free ferulic acid from 66.6% to 131.2% in tortillas. Despite the effects of lime‐cooking and baking, tortillas prepared with the NCF + SB‐10% retained approximately 86%, 90%, 54%, and 60% of total ferulic acid, total phenolic compounds, antioxidant activity, and total anthocyanin content, respectively. Likewise, the retention of apigenin and luteolin was 62% and 69%, respectively, whereas the retention of the cellular antioxidant activity was 58%. Conclusions The tortilla NCF + SB‐10% showed the best phytochemical profile and exerted the highest cellular antioxidant activity. Sorghum bran can be used as a functional ingredient for the production of corn tortillas with higher amounts of ferulic acid, cellular antioxidant activity, flavones, and total phenolic compounds. Significance and novelty The supplementation of SB to corn tortillas enhanced the bound and free hydroxycinnamic acids, flavones, total anthocyanins, and cellular antioxidant activity.

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Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

Cited by 38 publications

References 27 publications

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid‐Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale)

Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes

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

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