title: 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 [C6H10O6Ca] 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 C6H10O6Ca (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 % C6H10O6Ca 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.
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125.
authors.forename: Miguel Ángel
authors.initials: MÁ
authors.lastname: Sánchez-Madrigal
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125 ; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua México C.P. 31125.
authors.forename: Armando
authors.initials: A
authors.lastname: Quintero-Ramos
authors.affiliation: Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Querétaro, Querétaro México C.P. 76230.
authors.forename: Fernando
authors.initials: F
authors.lastname: Martínez-Bustos
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125.
authors.forename: Carmen O
authors.initials: CO
authors.lastname: Meléndez-Pizarro
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125.
authors.forename: Martha G
authors.initials: MG
authors.lastname: Ruiz-Gutiérrez
authors.affiliation: Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Camacho-Dávila
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000.
authors.forename: Patricia Isabel
authors.initials: PI
authors.lastname: Torres-Chávez
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Ave. Rosales y Blvd. Luis Encinas s/n, Colonia Centro, Hermosillo, Sonora México C.P. 83000.
authors.forename: Benjamín
authors.initials: B
authors.lastname: Ramírez-Wong
keywords: Anthocyanins; Antioxidants; Blue maize; Extrusion; Nixtamalization