TY  - JA
AU  - Mora-Rochín,S.
AU  - Gaxiola-Cuevas,N.
AU  - Gutiérrez-Uribe,J.A.
AU  - Milán-Carrillo,J.
AU  - Milán-Noris,E.M.
AU  - Reyes-Moreno,C.
AU  - Serna-Saldivar,S.O.
AU  - Cuevas-Rodríguez,E.O.
TI  - Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
SN  - 0023-6438
PY  - 2016///
CY  - USA
PB  - Elsevier
KW  - AGROVOC
KW  - Anthocyanins
KW  - Processing
KW  - Maize
KW  - Foods
N1  - Peer review; Open Access
N2  - Mexican blue maize (Zea mays L.) grains have been poorly evaluated regarding their potential as functional food ingredients. The aims of this research were to identify and quantify anthocyanins from fifteen Mexican blue maize accessions of Elotero Sinaloa landrace recollected in the northwestern region of Mexico. Additionally, the effect of traditional nixtamalization processing on these compounds was evaluated. The acyl type anthocyanins, such as cyanidin-3-(6″-succinylglucoside) (Cy-Suc-Glu) and cyanidin-3-(6″-disuccinylglucoside) (Cy-diSuc-Glu) were the most abundant compounds in blue maize, accounting for 52.1% and 15.6% the total anthocyanins, respectively. Other predominant anthocyanins included cyanidin-3-glucoside (Cy-3-Glu), pelargonidin-3-glucoside (Pg-3-Glu), pelargonidin-3-(6″-malonylglucoside) (Pg-Mal-Glu) and cyanidin-3-(6″-malonyglucoside) (Cy-Mal-Glu). The raw blue maize presented a similar anthocyanins profile dominated by cyanidin derivatives on (86.9% on average). Nixtamalization processing increased the relative percentage of glycosylated anthocyanins (Cy-3-Glu, and Pg-3-Glu) and decreased the acylated anthocyanins (Cy-Suc-Glu, and Cy-diSuc-Glu) when compared to raw kernels. Results obtained indicate that the studied Mexican native blue maize contained anthocyanin patterns predominated by acylated cyanide derivatives. This information could be useful to select the best pigmented maize for the derivation of food products with nutraceutical potential
UR  - https://doi.org/10.1016/j.lwt.2016.01.009
DO  - https://doi.org/10.1016/j.lwt.2016.01.009
T2  - LWT - Food Science and Technology
ER  -