Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented mexican maize.

Plant Foods for Human Nutrition
Jesús Aguayo-RojasJorge Milán-Carrillo

Abstract

The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p < 0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activ...Continue Reading

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Citations

Dec 18, 2014·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Anayansi Escalante-AburtoRoberto Gutiérrez-Dorado
Mar 15, 2014·Plant Foods for Human Nutrition·Silvia Carolina Moreno-RivasLuis Carlos Platt-Lucero
Apr 22, 2015·Journal of Food Science and Technology·Miguel Ángel Sánchez-MadrigalBenjamín Ramírez-Wong
Jun 11, 2016·Food Chemistry·Gustavo A Camelo-MéndezLuis A Bello-Pérez
Jul 10, 2020·Foods·Angélica Romero-MedinaHéctor B Escalona-Buendía
Oct 5, 2018·Plant Foods for Human Nutrition·María Gricelda Vázquez-CarrilloDavid Santiago-Ramos
Jul 28, 2020·Critical Reviews in Food Science and Nutrition·Aurea K Ramírez-Jiménez, Roberto Castro-Muñoz
Jul 26, 2018·Journal of Food Science and Technology·Gustavo A Camelo-MéndezLuis A Bello-Pérez
May 1, 2021·Antioxidants·Andreia Bento-SilvaMaria Rosário Bronze
Sep 27, 2019·Food Research International·Tatiana Porto Santos, Rosiane Lopes Cunha

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