Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking
2017
Gaxiola-Cuevas, Nallely | Mora-Rochín, Saraid | Cuevas-Rodriguez, Edith Oliva | León-López, Liliana | Reyes Moreno, Cuauhtémoc | Montoya-Rodríguez, Alvaro | Milán-Carrillo, Jorge
Phenolic acids profiles, chemical antioxidant activities (ABTS and ORAC), as well as cellular antioxidant activity (CAA) of tortilla of Mexican native maize landraces elaborated from nixtamalization and lime cooking extrusion processes were studied. Both cooking procedures decreased total phenolics, chemicals antioxidant activity when compared to raw grains. Extruded tortillas retained 79.6–83.5%, 74.1–77.6% and 79.8–80.5% of total phenolics, ABTS and ORAC values, respectively, compared to 47.8–49.8%, 41.3–42.3% and 43.7–44.4% assayed in traditional tortillas, respectively. Approximately 72.5–88.2% of ferulic acid in raw grains and their tortillas were in the bound form. Regarding of the CAA initially found in raw grains, the retained percentage for traditional and extruded tortillas ranged from 47.4 to 48.7% and 72.8 to 77.5%, respectively. These results suggest that Mexican maize landrace used in this study could be considered for the elaboration of nixtamalized and extruded food products with nutraceutical potential.
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