Stability of anthocyanins of blue maize (Zea mays L.) after nixtamalization of seperated pericarp-germ tip cap and endosperm fractions |
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| Institution: | 1. CICATA-IPN, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Legaría 694, CP 11500, Mexico;2. Instituto Nacional de investigaciones Forestales, Agrícolas y Pecuarias INIFAP Apdo. Postal 10, 56230 Chapingo, Estado de México, Mexico;3. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Querétaro, Apdo. Postal 1-798, CP 76230, Querétaro, Qro, Mexico;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;1. PROPAC, 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;3. Departamento de Nutrición, Universidad de Monterrey, Ave. Ignacio Morones Prieto 4500, San Pedro Garza García, Nuevo León, C.P. 66238, Mexico;4. Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Ave. Eugenio Garza Sada 2501, Monterrey, Nuevo León, C.P. 64849, Mexico;5. UAEMex Campus Universitario “El Cerrillo”, Facultad de Ciencias Agrícolas, El Cerillo, Piedras Blancas, Toluca, Estado de México, C.P. 50200, Mexico |
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| Abstract: | Most naturally occurring foods that are sources of anthocyanins are often processed under severe temperature, pressure, and pH conditions that may extensively alter the naturally occurring pigments with loss of their potential antioxidant properties. It is desirable that anthocyanins present in pigmented maize not be completely destroyed when producing processed products. In the present study, the effect of different concentrations of calcium hydroxide used in the nixtamalization after fractionation process on the stability of the pigments found in blue maize was evaluated. The anthocyanin profile was analyzed using HPLC. The total anthocyanin content as well as that of acyl-type anthocyanins decreased during the cooking process and as the concentrations of calcium hydroxide used increased (P<0.001). More anthocyanin was retained in the nixtamalization after fractionation process with 0.5% calcium hydroxide than in the traditional nixtamalization process. In maize cooked and nixtamalized with up to 1.5% calcium hydroxide, only 16.1% of the acyl-type anthocyanin remained, compared to between 32 and 38% in the original uncooked maize. Conversely, the cyanidin and pelargonidin anthocyanin content increased. |
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