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Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking

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Abstract

Phenolic acids profiles, chemical antioxidant activities (ABTS and ORAC), as well as cellular antioxidant activity (CAA) of tortilla of Mexican native maize landraces elaborated from nixtamalization and lime cooking extrusion processes were studied. Both cooking procedures decreased total phenolics, chemicals antioxidant activity when compared to raw grains. Extruded tortillas retained 79.6–83.5%, 74.1–77.6% and 79.8–80.5% of total phenolics, ABTS and ORAC values, respectively, compared to 47.8–49.8%, 41.3–42.3% and 43.7–44.4% assayed in traditional tortillas, respectively. Approximately 72.5–88.2% of ferulic acid in raw grains and their tortillas were in the bound form. Regarding of the CAA initially found in raw grains, the retained percentage for traditional and extruded tortillas ranged from 47.4 to 48.7% and 72.8 to 77.5%, respectively. These results suggest that Mexican maize landrace used in this study could be considered for the elaboration of nixtamalized and extruded food products with nutraceutical potential.

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Abbreviations

ABAP:

2,2′-azobis (2-amidinopropane) dihydrochloride

ABTS:

2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

AOX:

Chemical antioxidant activity

DCFH-DA:

2′,7′-dichlorofluorescin diacetate

GAE:

Gallic Acid equivalents

HBSS:

Hanks´ balanced salt solution

HEPG2:

Liver cancer cell lines

HPLC:

High performance liquid chromatography

ORAC:

Oxygen radical absorbance capacity

PBS:

Phosphate-buffered saline

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Acknowledgements

This research was partially supported by Universidad Autónoma de Sinaloa (Project PROPAPI-UAS 2015) and Fondo CONACyT (Project 168279).

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Authors and Affiliations

  1. Programa Regional en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico

    Nallely Gaxiola-Cuevas, Saraid Mora-Rochín, Edith Oliva Cuevas-Rodriguez, Liliana León-López, Cuauhtémoc Reyes-Moreno, Alvaro Montoya-Rodríguez & Jorge Milán-Carrillo

  2. Progama de Posgrado en Ciencias y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, C.P., Mexico

    Saraid Mora-Rochín, Edith Oliva Cuevas-Rodriguez, Liliana León-López, Cuauhtémoc Reyes-Moreno, Alvaro Montoya-Rodríguez & Jorge Milán-Carrillo

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  1. Nallely Gaxiola-Cuevas
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  2. Saraid Mora-Rochín
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  3. Edith Oliva Cuevas-Rodriguez
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  6. Alvaro Montoya-Rodríguez
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  7. Jorge Milán-Carrillo
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Correspondence to Jorge Milán-Carrillo.

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Gaxiola-Cuevas, N., Mora-Rochín, S., Cuevas-Rodriguez, E.O. et al. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking. Plant Foods Hum Nutr 72, 314–320 (2017). https://doi.org/10.1007/s11130-017-0624-3

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  • DOI: https://doi.org/10.1007/s11130-017-0624-3

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