Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces

Abstract

Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p- coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT.

Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

“…However, the pasta showed lower values of Ca, P, K, and Mg (15.3, 37.9, 160.4 and 16.8 mg/100 g, respectively) than all analyzed tortillas . When compared to the Ca content of white and blue maize handmade tortillas (155 and 136 mg/100 g, respectively) [ 37 ], only the RT0 presented a slightly lower value. The addition of Sphenarium purpuracens [ 18 ] and nopal powder [ 11 ] also led to an increase in the mineral content.…”

“…Darker colored maize can also present higher antioxidant values [ 42 ] because anthocyanins are stronger antioxidants than the phenolic acids found in lighter maize [ 38 ]. However, other authors have reported no differences in the antioxidant capacity among tortillas made from either yellow or blue maize [ 37 ]. The results of the tortilla water extracts ( Figure 5 a) were 435.47–1738.61 µmol TE/100 g tortillas and the results of the tortilla methanol:water ( Figure 5 b) extracts were 14,631.47–47,327.69 µmol TE/100 g tortillas.…”

Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use

“…Commercially produced white tortillas had a lower antioxidant capacity, fiber, calcium, and free polyphenols content than blue handmade ones; in particular, blue handmade tortillas had 4.5-fold ferulic acid content compared with white commercially produced. Therefore, artisan fresh tortillas had superior nutritional-nutraceutical properties compared to white commercial products [ 133 ]. Huitlacoche (Ustilago maydis DC Corda) is a fungus traditionally consumed in nixtamalized products as it affected corn for two months a year, generating smut on ear, stem, and leaves, and it is a good source of nutraceuticals as well as protein, fiber, and water.…”

Sensory profile and acceptance of maize tortillas by rural and urban consumers in Mexico

“…The process of their industrialization has meant that, in addition to maize, water and limestone, tortillas contain gums, fatty acids, preservatives and up to 64 different additives 3,5 . Tortillas made using nixtamal flour (either in part or 100%) differ considerably in their chemical and functional properties from traditional tortillas 6 . However, although the differences between these two types of tortillas have been studied from the microbiological perspective, it is not known whether they also exist at the sensory level, and what leads consumers to choose one type over the other from a sociocultural perspective.…”