Nutritional composition and bioactive compounds in tortillas of native populations of corn with blue/purple grain

Authors

  • Yolanda Salinas Moreno
  • Viridiana Hernández Martínez
  • Libia I. Trejo Téllez
  • José Luis Ramírez Díaz
  • Ofelia Iñiguez Gómez

DOI:

https://doi.org/10.29312/remexca.v8i7.525

Keywords:

Zea mays L., anthocyanins, antioxidant capacity, nixtamalization

Abstract

The objectives of the present study were to determine the chemical composition, mineral and bioactive compounds (anthocyanins and phenolic compounds), as well as antioxidant capacity in tortillas of populations of blue/ purple corn from three breeds. Two populations of corn from each of the Chaldean (CHAL), Conical cob (EC) and Bolita (BOL) races were used, and a white corn (H-40) as control. Depending on the color parameters, the tortillas of the EC breed were truly blue, CHAL and BOL were yellowish- green. Statistical differences ( p ≤ 0.05 ) were observed for lipids, ashes and protein, but not for starch, between blue and white corn tortillas (H-40). The calcium content varied from 130 ±20 to 170 ±10 mg100 g -1 dry sample (MS) and was higher in the white-grain tortilla. The iron content did not present significant differences between the tortillas analyzed ( Tukey, p ≥ 0.05 ), while zinc showed differences ( p ≤ 0.05 ), with the highest content in tortillas of the CHAL breed. The antioxidant capacity of blue/purple grain tortillas ranged from 29.13 ±2.38 to 33.29 ±2.03 μmoles Trolox (ET)/g dry sample (MS); in that of white corn and was 15.17 ±2.6 μmoles ETg -1 MS.

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Published

2017-11-14

How to Cite

Salinas Moreno, Yolanda, Viridiana Hernández Martínez, Libia I. Trejo Téllez, José Luis Ramírez Díaz, and Ofelia Iñiguez Gómez. 2017. “Nutritional Composition and Bioactive Compounds in Tortillas of Native Populations of Corn With blue/Purple Grain”. Revista Mexicana De Ciencias Agrícolas 8 (7). México, ME:1483-96. https://doi.org/10.29312/remexca.v8i7.525.

Issue

Vol. 8 No. 7 (2017)

Section

Articles

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