期刊
FOOD RESEARCH INTERNATIONAL
卷 39, 期 6, 页码 696-703出版社
ELSEVIER
DOI: 10.1016/j.foodres.2006.01.014
关键词
blue corn; anthocyanins; polyphenolics; antioxidant capacity; tortillas; chips
The polyphenolic and antioxidant content of white, Mexican blue, and American blue corns processed into nixtamal (cooked kernels), tortillas, and chips was investigated. A post-nixtamalization acidification treatment was assessed as a means to reduce polyphenolic and antioxidant losses. Similar anthocyanin composition (cyanidin 3-monoglycosides) and concentration (314 mg/kg) was observed for both blue corn genotypes as was their non-anthocyanin polyphenolic composition ((+)-catechin, free and esterified ferulic acid, and p-coumaric acid derivatives). Six derivatives of ferulic acid (88.8-816 mg/kg) along with the free form (2480 mg/kg), p-coumaric acid (6.6 mg/kg), two protocatechuic acid derivatives (4.2 and 14.2 mg/kg), and gallic acid (3.9 mg/kg) were identified in the white genotype. Both blue genotypes contained higher antioxidant capacity (> 8.3 mu mol Trolox equivalents/g) yet lower polyphenolic levels (3.6-4.4 g/kg) than the white genotype. Comparable anthocyanin losses were observed when the blue genotypes were processed into nixtamals (37%), tortillas (54%), and chips (78%) that correlated to polyphenolic (r = 0.91) and antioxidant capacity (r = 0.94) losses. Acidification was mainly effective in reducing anthocyanin (9-17%), polyphenolic (10%), and antioxidant capacity (6-14%) losses for the blue genotypes. This study compared polyphenolic and antioxidant content among corn genotypes and confirmed that acidification post-nixtamalization could reduce polyphenolic and antioxidant losses. (c) 2006 Elsevier Ltd. All rights reserved.
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