Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization

Méndez-Lagunas, Lilia Leticia; Rojas, Daniel Alberto García; Grau, A.; Bernal, Luis Gerardo Barriada; Rodríguez‐Ramírez, Juan

doi:10.1016/j.ijgfs.2021.100443

Cited by 5 publications

(4 citation statements)

References 31 publications

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“…In contrast to our results, they reported that in vitro digestion and combination with the food matrix had a negative effect on the TPC compared to their initial amount. Also, our results contrast with those reported by Méndez Lagunas et al, who found a significant increment of TPC in the intestinal phase of blue maize tortillas, and the difference is due to the fact that their product was previously processed and cooked, while ours was raw flour. Concerning antioxidant activity, in purple flour, FRAP and ORAC values increased after in vitro digestion .…”

Section: Resultsmentioning

confidence: 99%

“…The contradictory results found in the different reports confirm that bioaccessibility is influenced by digestion conditions, pH, temperature, enzymes used, as well as the characteristics and composition of the food matrix, texture, and the synergistic or antagonistic effect of the macromolecules with the bioactive compounds . Another parameter influent is the type of polyphenol constituents; some families of polyphenols are more resistant than others.…”

Section: Resultsmentioning

confidence: 99%

“…55 The contradictory results found in the different reports confirm that bioaccessibility is influenced by digestion conditions, pH, temperature, enzymes used, as well as the characteristics and composition of the food matrix, texture, and the synergistic or antagonistic effect of the macromolecules with the bioactive compounds. 53 Another parameter influent is the type of polyphenol constituents; some families of polyphenols are more resistant than others. For example, proanthocyanidins (catechin-(4,8)-Cy-3,5-diGlu and catechin-(4,8)-Cy-3-MalGlu-5-Glu) have shown significant resistance to digestion due to their chemical structure, which allows them to resist enzymatic hydrolysis in the gastrointestinal tract.…”

Section: Survival Of Polyphenols During In Vitro Digestion and Bioacc...mentioning

confidence: 99%

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Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Rodriguez,

Monsierra,

Mansilla

et al. 2024

J. Agric. Food Chem.

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The present work aimed to characterize the phenolic and antioxidant content of the Argentinian purple maize "Moragro" cultivar. Additionally, the INFOGEST simulated in vitro digestion model was used to establish the effect of digestion on bioactive compounds. Finally, digestion samples were used to treat Caco-2 cells in the transwell model to better understand their bioavailability. Twenty-six phenolic compounds were found in purple maize cv. "Moragro", 15 nonanthocyanins and 11 anthocyanins. Several compounds were identified in maize for the first time, such as pyrogallol, citric acid, gallic acid, kaempferol 3-(6″-ferulylglucoside), and kaempferol 3-glucuronide. Anthocyanins accounted for 24.9% of total polyphenols, with the predominant anthocyanin being cyanidin-3-(6″ malonylglucoside). Catechin-(4,8)-cyanidin-3,5-diglucoside and catechin-(4,8)-cyanidin-3malonylglucoside-5-glucoside were detected as characteristics of this American maize variety. Total polyphenol content (TPC; by the Folin−Ciocalteu method), HPLC-DAD/MSMS, and antioxidant activity [by DPPH and ferric-reducing antioxidant power (FRAP)] were evaluated throughout in vitro digestion. TPC, DPPH, and FRAP results were 2.71 mg gallic acid equivalents (GAE)/ g, 24 μmol Trolox equiv/g, and 22 μmol Trolox eq/g, respectively. The in vitro digestion process did not cause significant differences in TPC. However, the antioxidant activity was significantly decreased. Moreover, the bioavailability of anthocyanins was studied, showing that a small fraction of polyphenols in their intact form was conserved at the end of digestion. Finally, a protective effect of digested maize polyphenols was observed in the Caco-2 cell viability. The results suggest that "Moragro" purple maize is a good source of bioavailable anthocyanins in the diet and an interesting source of this group of compounds for the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Survival Of Polyphenols During In Vitro Digestion and Bioacc...mentioning

confidence: 99%

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Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Rodriguez,

Monsierra,

Mansilla

et al. 2024

J. Agric. Food Chem.

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“…Like many dishes derived from maize in Mexico and Central America, the preparation of pozole requires nixtamalization or alkaline cooking [22], a process that involves cooking maize grains with calcium hydroxide (Ca(OH) 2 ), and water, with the duration of the cooking process depending on the hardness of the grains used [23]. Two methods have been documented for the preparation of pozole: traditional nixtamalization (TN) and commercial nixtamalization (CN).…”

Section: Introductionmentioning

confidence: 99%

Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance

Vázquez-Carrillo,

Hernández-Montes,

Palacios-Rojas

et al. 2024

J. Ethn. Food

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One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing demand for precooked maize for pozole and the limited information on its preparation process, this study aims to assess the impact of both traditional (TN) and commercial nixtamalization (CN) on the quality of processed maize and its reception by consumers, focusing on the three most popular maize landraces used in pozole recipes. This study was carried out with the Cacahuacintle (‘CAC’), Elotes Occidentales (‘EO’) and Ancho (‘AN’) landraces, which were nixtamalized using the traditional method (only lime) and the commercial method (lime + additives) and the grain was flowered. The quality of the flowered grain was determined, and a sensory analysis consisting of magnitude of difference tests, a descriptive analysis, affective test and evaluation of consumer preferences was carried out. The ‘CAC’ landrace, when processed traditionally, yielded the highest sensory and commercial quality. The ‘EO’ landrace demanded a longer flowering time, resulting in less volume but retaining the aleurone layer. This characteristic helped preserved a portion of the anthocyanins. Consistently, maize landraces subjected to traditional nixtamalization displayed higher ratings for attributes related to masa and nejayote aroma. The ‘CAC’ landrace subjected to CN faced challenges in acceptability due to odors of acetic acid and sulfuric acid. These findings underscore the importance and advantages the TN techniques. They also emphasize the need to preserve grain quality and meeting consumer preferences when exploring alternative maize processing methods for emerging markets.

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Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

et al. 2023

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Content and bioaccessibility of phenolic compounds in blue corn products and tortillas using traditional and ecological nixtamalization

Cited by 5 publications

References 31 publications

Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Phenolic Characterization of a Purple Maize (Zea mays cv. “Moragro”) by HPLC–QTOF-MS and Study of Its Bioaccessibility Using a Simulated In Vitro Digestion/Caco-2 Culture Model

Comparing traditional and commercial nixtamalization of three maize landraces: impact on pozole quality and consumer acceptance

Changes in phytochemical content, bioaccesibility and antioxidant capacity of corn tortillas during simulated in vitro gastrointestinal digestion

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