ArticleCurrent research in food science2020
Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces.
Article in Current research in food science, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Survival ofFoods (Basel, Switzerland) · 2026Article
- Maximizing Phenolics, γ-Aminobutyric Acid, and Antioxidant Capacity in White Corn Sprouts Through HBiology · 2026Article
- Estimation of Antioxidant Consumption in an Adolescent Population from a School in Pachuca de Soto, Mexico: A Cross-Sectional Study by Convenience Sample.Pediatric reports · 2026Article
- Effect of Calcium Hydroxide and Nixtamalization Time on the In Vitro Starch and Protein Digestibility of Traditional Maize Tortillas.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Flavor and TASTE attributes and nutritional insights of maize tortillas from landraces of Mexican races.Heliyon · 2024Article
- Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties.Frontiers in nutrition · 2023Article
- Effect of Brown Seaweed (Foods (Basel, Switzerland) · 2022Article
- Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use.Molecules (Basel, Switzerland) · 2021Review
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7-2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic,
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