ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2012
Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 50 citations in OpenAlex.
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- Recent Advances in the Extraction and Characterization of Bioactive Compounds from Corn By-Products.Antioxidants (Basel, Switzerland) · 2024Review
- Nutraceutical Properties ofMetabolites · 2022Review
- Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?Antioxidants (Basel, Switzerland) · 2022Review
- Ethnomedicinal study of medicinal plants used by Mizo tribes in Champhai district of Mizoram, India.Journal of ethnobiology and ethnomedicine · 2022Article
- Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use.Molecules (Basel, Switzerland) · 2021Review
- Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces.Current research in food science · 2020Article
- Chemical and Antioxidant Charaterization of Native Corn Germplasm from Two Regions of Costa Rica: A Conservation Approach.International journal of food science · 2020Article
- Chemical characterization, antioxidant and antimutagenic evaluations of pigmented corn.Journal of food science and technology · 2019Article
- Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery.Plant foods for human nutrition (Dordrecht, Netherlands) · 2018Article
- Antioxidant Activity of Zein Hydrolysates from Zea Species and Their Cytotoxic Effects in a Hepatic Cell Culture.Molecules (Basel, Switzerland) · 2018Article
- Blue Corn Tortillas: Effects on Learning and Spatial Memory in Rats.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
- Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
- Anti-inflammatory effects of Zea mays L. husk extracts.BMC complementary and alternative medicine · 2016Article
- Exploiting Phenylpropanoid Derivatives to Enhance the Nutraceutical Values of Cereals and Legumes.Frontiers in plant science · 2016Review
- Anticarcinogenic Effect of Corn Tortilla Against 1,2-Dimethylhydrazine (DMH)-Induced Colon Carcinogenesis in Sprague-Dawley Rats.Plant foods for human nutrition (Dordrecht, Netherlands) · 2015Article
- Anthocyanins and Phenolic Acids of Hybrid and Native Blue Maize (Zea mays L.) Extracts and Their Antiproliferative Activity in Mammary (MCF7), Liver (HepG2), Colon (Caco2 and HT29) and Prostate (PC3) Cancer Cells.Plant foods for human nutrition (Dordrecht, Netherlands) · 2015Article
- Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.Molecules (Basel, Switzerland) · 2014Article
- A non-digestible fraction of the common bean (Phaseolus vulgaris L.) induces cell cycle arrest and apoptosis during early carcinogenesis.Plant foods for human nutrition (Dordrecht, Netherlands) · 2014Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nixtamalization process is the first step to obtain maize based products, like tortillas; however, in both the traditional and commercial processes, white grain is generally preferred. Creole maize races, mainly pigmented varieties, have increasingly attention since these are rich in anthocyanins and carotenoids. The aim of this investigation was to evaluate the antioxidant and antimutagenic activity of rich anthocyanins and carotenoids extracts from creole maize races before (grain) and after (masa and tortilla) the nixtamalization process. Most anthocyanins and carotenoids were lost during nixtamalization. Before nixtamalization, blue and red genotypes contained either higher antioxidant capacity and anthocyanin contents (963 ± 10.0 and 212.36 ± 0.36 mg of cyanidin-3-glucoside eq/100 g, respectively) than the white and yellow genotypes. However, the highest carotenoid levels were displayed by red grains (1.01 ± 0.07 to 1.14 ± 0.08 μg of β-carotene eq/g extract). Anthocyanins losses were observed when the blue grains were processed into masa (83 %) and tortillas (64 %). Anthocyanins content correlated with antiradical activity (r = 0.57) and with 2-aminoanthracene -induced mutagenicity inhibition on TA98 and TA100 (r = -0.62 and r = -0.44, respectively). For white grains, nixtamalization also reduced carotenoids (53 to 56 %), but not antioxidant activity and 2-Aa-induced mutagenicity. Throughout the nixtamalization process steps, all the extracts showed antimutagenic activity against 2-aminoanthracene-induced mutagenicity (23 to 90 %), displaying higher potential to inhibit base changes mutations than frameshift mutations in the genome of the tasted microorganism (TA100 and TA98, respectively). The results suggest that even though there were pigment losses, creole maize pigments show antioxidant and antimutagenic activities after nixtamalization process.
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