Sánchez-Madrigal Miguel Ángel, Quintero-Ramos Armando, Martínez-Bustos Fernando, Meléndez-Pizarro Carmen O, Ruiz-Gutiérrez Martha G, Camacho-Dávila Alejandro, Torres-Chávez Patricia Isabel, Ramírez-Wong Benjamín
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125.
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n, Campus Universitario #2, Chihuahua, Chihuahua México C.P. 31125 ; Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, Chihuahua México C.P. 31125.
J Food Sci Technol. 2015 May;52(5):2701-10. doi: 10.1007/s13197-014-1307-9. Epub 2014 Mar 8.
The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH)2 and 2.95 % C6H10O6Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57-47 %, 72-62 % and 79-65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.
评估了添加氢氧化钙[Ca(OH)₂]和乳酸钙[C₆H₁₀O₆Ca]的挤压和碱化蓝玉米粉中抗氧化剂的稳定性。分别将蓝玉米粉与不同浓度的Ca(OH)₂（0.1%、0.2%和0.3%）和C₆H₁₀O₆Ca（0.3%、0.6%和0.9%）混合，得到挤压蓝玉米粉批次，然后进行挤压以获得挤压粉。对于碱化粉，玉米粒分别在1% Ca(OH)₂和2.95% C₆H₁₀O₆Ca浓度下进行蒸煮。分析了颜色、抗氧化活性、总酚、总花青素和单个花青素的含量。随着氢氧化钙浓度的增加，颜色、抗氧化活性、花青素含量和总酚含量降低。相反，在挤压粉中增加乳酸钙浓度则产生相反的效果。挤压过程分别保留了花青素含量、总酚含量和抗氧化活性的57 - 47%、72 - 62%和79 - 65%。这些保留率高于使用相同钙源的碱化粉。在玉米粒和玉米粉中鉴定出了矢车菊素 - 3 - 葡萄糖苷和天竺葵素 - 3 - 葡萄糖苷。使用两种钙源中的任何一种进行挤压和碱化处理后，矢车菊素 - 3 - 葡萄糖苷的浓度均增加。相反，两种处理过程中天竺葵素 - 3 - 葡萄糖苷的浓度均降低。还观察到了其他花青素，但未对其进行鉴定。
