title: Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.
abstract: The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the pericarp and maintains the nejayote (wastewater) within the acidic-neutral range. This study examines the effect of pH on the nutraceutical compounds (NC) of maize, such as polyphenolics and anthocyanins (ANT), as well as the effect on the antioxidant capacity (AC). The highest concentration of total phenolics (TP) in the maize kernel was found in the black and yellow genotypes, the highest concentration of ANT in the black genotypes, and the highest concentration of AC in the red and white genotypes. In the flour, TP levels were between 206 to 400 mg GA/100 g, ANT levels were 141 to 4107 mg cyanidin-3 glucoside/kg, and AC levels were 2544 to 3001 mg AA/kg. In tortillas, TP levels were 255 to 319 mg GA/100 g, ANT levels were 32 to 3420 mg cyanidin-3 glucoside/kg, and AC levels were from 1513 to 2695 mg AA/kg. The reduced loss of soluble solids, the pH, and the formation of compounds with proteins and carbohydrates from the EN process positively affected NC retention.
authors.affiliation: Univ. Autónoma de Querétaro, Facultad de Química, Centro Universitario, Cerro de las Campanas s/n, Santiago de Querétaro, Qro. C.P. 76010, México.
authors.forename: Lilia Irene Rodríguez
authors.initials: LIR
authors.lastname: Méndez
authors.affiliation: Centro de Investigación y de Estudios Avanzados del Inst. Politécnico Nacional, Unidad Querétaro, Libramiento Norponiente 2000, Real De Juriquilla, Santiago de Querétaro, Qro. C.P. 76230, México.
authors.forename: Juan de Dios Figueroa
authors.initials: JDF
authors.lastname: Cárdenas
authors.affiliation: Univ. Autónoma de Querétaro, Facultad de Química, Centro Universitario, Cerro de las Campanas s/n, Santiago de Querétaro, Qro. C.P. 76010, México.
authors.forename: Minerva Ramos
authors.initials: MR
authors.lastname: Gómez
authors.affiliation: Inst. Politécnico Nacional, CIIDIR Unidad Oaxaca, Hornos 1003, Santa Cruz Xoxocotlan, Oaxaca, C.P:771230, México.
authors.forename: Lilia Leticia Méndez
authors.initials: LLM
authors.lastname: Lagunas
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D019587:Dietary Supplements / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005960:Glucosides / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D003313:Zea mays / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; C462279:cyanidin-3-O-beta-glucopyranoside
keywords: ecological nixtamalization; maize flour; maize tortilla; nutraceutical properties