Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

“…These losses can be attributed to combined effect of alkalinity and temperature during nixtamalization process, as well as physical losses of pericarp and bioactive compounds including the phenolic compounds leaching into the nejayote (Del Pozo-Insfran et al 2007;López-Martínez et al 2011). The phenolic compounds, which are bound to hemicellulose in the cell wall of pericarp, aleurone layer and kernels germ (Adom et al 2005;De la Parra et al 2007;Mora-Rochín et al 2010) are hydrolyzed and released into the cooking liquid during thermalalkaline treatment.…”

“…Some reports have described the use of extrusion-cooking for the production of instant corn flours (Reyes-Moreno et al 2003;Gutiérrez-Dorado et al 2008). Previous studies have reported the effects of both lime cooking and extrusion on the antioxidant content in blue maize tortilla (Mora-Rochín et al 2010;Aguayo-Rojas et al 2012). Furthermore, in a recent study realized in our laboratory (Sánchez-Madrigal et al 2014) the addition of C 6 H 10 O 6 Ca on the functional and physical properties of extruded and nixtamalized blue maize flours were evaluated.…”

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

“…Mora et al (2010) evaluated the effect of the extrusion process on the phenolic content (including anthocyanins) of tortillas produced from pigmented corn processed by conventional nixtamalization and extrusion cooking. Their results strongly indicated that the limecooking extrusion process retained higher levels of phytochemicals such as anthocyanins, especially in blue corn products.…”

“…This loss correlated with lower antioxidant activity. Mora et al (2010) compared tortillas made by traditional nixtamalization and extrusion cooking. They found that blue corn tortillas lost more than 55% of their anthocyanins when they were processed by both technologies.…”

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

“…It retains more nutrition and active compounds than other thermal treatments, especially slow cooking or deep frying, but it is comparable to blanching, freezing or fermentation [9]. Analysis of extruded product extract showed higher antioxidant activity than in the raw materials; phenolics may be released [10][11][12][13][14].…”