Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process |
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| Institution: | 1. Programa Regional del Doctorado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Boulevard de las Américas, S/N, Culiacán, Sinaloa, C.P. 80000, Mexico;2. Maestría en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Boulevard de las Américas, S/N, Culiacán, Sinaloa, C.P. 80000, Mexico;3. Centro de Biotecnología- FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey-Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey, N.L., C.P. 64849, Mexico;1. Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón esq. Paseo Tollocan s/n, Col. Residencial Colón, C.P. 50120, Toluca, Estado de México, Mexico;2. Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco No. 186, Col. Vicentina, C.P. 09340, México, D.F., Mexico;1. Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany;2. Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany;1. Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, Querétaro C. P. 76010, Mexico;2. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Libramiento Norponiente, No. 2000., Fracc. Real de Juriquilla, Querétaro, Querétaro C. P. 76230, Mexico;1. Instituto Politécnico Nacional, CEPROBI, Km. 6.6 Carr. Yautepec-Jojutla Col. San isidro, 62731, Yautepec, Morelos, Mexico;2. CINVESTAV-IPN Unidad Querétaro, Libramiento Norponiente 2000, Fracc. Real de Juriquilla, Querétaro, Qro, C.P. 76230, Mexico;3. Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, 80010, Culiacán, Sinaloa, Mexico;4. Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN 47907, USA;1. Campo Experimental Bajío, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Km. 6.5 Carretera Celaya-San Miguel de Allende, Celaya, Guanajuato, C. P. 38110, Mexico;2. Campo Experimental Valle de México, (INIFAP), Km. 13.5 Carretera Los Reyes-Texcoco, Coatlinchán, Texcoco, Estado de México, C.P. 56250, Mexico;3. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro. Libramiento Norponiente, No. 2000., Fracc. Real de Juriquilla, Querétaro, C. P. 76230, Mexico;4. Programa de Posgrado en Alimentos del Centro de la República, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Las Campanas, Querétaro, C. P. 76010, Mexico;1. Facultad de Ciencias Químicas e Ingeniería, Universidad Autónoma de Baja California – Campus Tijuana, Calzada Universidad 14418, Parque Industrial Internacional Tijuana, C.P. 22390 Tijuana, B.C., Mexico;2. Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey – Campus Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N.L., Mexico |
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| Abstract: | Mexican pigmented maize (Zea mays L.) landrace kernels have been scantily evaluated regarding potential as functional food. In this study, eight Mexican pigmented (yellow and red) maize accessions of Tuxpeño, Tabloncillo and Chapalote landraces collected in the northwestern region of Mexico were processed into tortilla to determinate carotenoid profiles, as well as their Oxygen Radical Absorbance Capacity for Lipophilic extract (ORAC-L). The total carotenoid content ranged from 3.66 to 5.56 mg LE/kg DW in the yellow maize and from 1.49 to 3.49 mg LE/kg DW in the red maize among all raw genotypes. Lutein and zeaxanthin were major carotenoids in all pigmented maize, accounting for ～85% of total carotenoids. The traditional nixtamalization and lime-cooking extrusion process significantly (p < 0.05) decrease total carotenoid and ORAC-L assays when compared to raw kernels. Traditional tortillas retained among 72.0–87.6% and 65.1–78.8% of total carotenoids and ORAC-L levels respectively, compared to 68.8–79.5% and 60.3–75.5% assayed in extruded tortillas. Interestingly, traditional and extruded tortillas maintained more 72.7 and 60%, respectively; of the lutein concentration associated with raw grains. Our results suggest that yellow maize landrace could be considered for the elaboration of nixtamalized food products with nutraceutical potential. |
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| Keywords: | Maize landrace Nixtamalization Lime cooking extrusion Carotenoids |
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