ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2017
Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 32 citations in OpenAlex.
- Role of Germinated-Extruded Desi Chickpea Supplementation on Antioxidant and Antidiabetic Compounds In Vitro Bioaccessibility in Functional Blue Corn Tortillas.Foods (Basel, Switzerland) · 2026Article
- Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- From waste to value: Integrating legume byproducts into sustainable industrialization.Comprehensive reviews in food science and food safety · 2025Review
- Solid-State Fermented Pineapple Peel: A Novel Food Ingredient with Antioxidant and Anti-Inflammatory Properties.Foods (Basel, Switzerland) · 2023Article
- Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.Frontiers in nutrition · 2023Article
- Changes in Phenolics during Cooking Extrusion: A Review.Foods (Basel, Switzerland) · 2021Review
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
- Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces.Current research in food science · 2020Article
- The Application of Metabolomics for the Study of Cereal Corn (Metabolites · 2020Review
- Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
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7 authors at 1 institution in 1 country.
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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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