Color, phenolic composition and antioxidant activity of blue tortillas from Mexican maize races
| Autor: | Gricelda Vázquez-Carrillo, Aurelio Dominguez-Lopez, Viridiana Hernández-Martínez, José L. Ramírez-Díaz, Antonio Gerardo Ramírez-Romero, Yolanda Salinas-Moreno |
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| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
General Chemical Engineering medicine.medical_treatment Cyanidin 04 agricultural and veterinary sciences General Chemistry 040401 food science Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology chemistry Dry weight Anthocyanin Botany medicine Composition (visual arts) Food science Gallic acid Food Science |
| Zdroj: | CyTA - Journal of Food. :1-9 |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | Cereal products made from pigmented grains are attractive to consumers. We determined the variability in color, phenolic composition and antioxidant activity (AA) of blue tortillas made from 18 landraces belonging to three blue/purple grained Mexican maize races – Chalqueno (Chal), Elotes Conicos (Ec) and Bolita (Bol). The color of the tortillas produced ranged from yellow-green to blue-green. Ec tortillas were the only true blue type. Total anthocyanin content (TAC) varied between 3.67 and 1.11 mg equivalents of cyanidin 3-glucoside/kg dry weight (DW). Total soluble phenolics (TSP) were between 9.42 and 5.16 mg equivalents of gallic acid/kg DW. AA was highly correlated (p |
| Databáze: | OpenAIRE |
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