ArticleJournal of food science and technology2020
Profile of phenolic acids, antioxidant activity and total phenolic compounds during blue corn tortilla processing and its bioaccessibility.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 44 citations in OpenAlex.
- Thermal Processing and Fortification with Ayocote and Quintonil Flours Affect Blue Maize Tortilla and Tortilla Chip Properties.Molecules (Basel, Switzerland) · 2026Article
- Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation withMolecules (Basel, Switzerland) · 2026Article
- Role of Germinated-Extruded Desi Chickpea Supplementation on Antioxidant and Antidiabetic Compounds In Vitro Bioaccessibility in Functional Blue Corn Tortillas.Foods (Basel, Switzerland) · 2026Article
- Evaluation of Nutritional, Antioxidant, Antidiabetic, and Antidyslipidemic Properties of Red Corn Tortillas Enriched withMetabolites · 2026Article
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Flowered Grain Quality and Phytochemical Content of Non-Conventional Maize Hybrids from the Mexican Subtropics across Three Growing Cycles.Plants (Basel, Switzerland) · 2023Article
- The Phenolic Compounds' Role in Beer from Various Adjuncts.Molecules (Basel, Switzerland) · 2023Article
- Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health.Trends in food science & technology · 2022Review
- Effect of Brown Seaweed (Foods (Basel, Switzerland) · 2022Article
- Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process.Current research in food science · 2022Article
- Low Acrylamide Flatbreads from Colored Corn and Other Flours.Foods (Basel, Switzerland) · 2021Article
- Fortification of Maize Tortilla with an Optimized Chickpea Hydrolysate and Its Effect on DPPIV Inhibition Capacity and Physicochemical Characteristics.Foods (Basel, Switzerland) · 2021Article
- Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals.Frontiers in plant science · 2021Review
- The Application of Metabolomics for the Study of Cereal Corn (Metabolites · 2020Review
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Varieties of blue maize are used to produce tortillas. The Bolita genotype is frequently underused, despite its rich content of bioactive compounds. The composition of derived products is influenced by maize processing. The impact of processing on the total phenolic content (TPC), phenolic acid profile (PAP), antioxidant activity (AA) and color was evaluated in tortillas produced from blue Bolita landraces. The properties were determined in anatomical fractions, nixtamal, wastewater, masa and tortillas. Vanillic, ferulic, p-coumaric and chlorogenic acids were identified in anatomical fractions. Nejayote had the highest AA. The compounds in the soluble fraction contributed mainly to the AA, whereas the free and bound fractions were largely responsible for the TPC. Syringic and ferulic acids were the most common compounds in the nejayote, and p-coumaric acids were the most common compounds in the masa. Only ferulic acid was detected after simulated gastric digestion, and temperature, pH and milling had an important effect on the PAP.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.