Effect of nixtamalization extrusion conditions in purple creole corn (<i>Zea mays</i> L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour

BONILLA-VEGA, Leonor; HERNÁNDEZ-CASTRO, Elías; GUTIÉRREZ-DORADO, Roberto; VILLAMAR-VÁZQUEZ, Mirna; SARABIA-RUIZ, Gregorio; VALENZUELA LAGARDA, José Luis

doi:10.1590/fst.108122

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.108122 copy

Effect of nixtamalization extrusion conditions in purple creole corn (Zea mays L.) from the state of Guerrero on nutraceutical and functional properties of the optimized corn flour

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

In Mexico, pigmented creole corn varieties are used for its consumption in a great diversity of foods. Purple corn has a high content of phytochemicals (health promoters). The extrusion process improved the accessibility of these phytochemicals. The aim of this work was to evaluate the effect of extrusion factors on the nutraceutical and functional properties of nixtamalized purple corn flour, and determine the optimal process conditions that allows obtaining a flour with the best characteristics to be used in the preparation of a beverage. The processing factors were temperature (T = 50-170 °C) and screw speed (SS = 50-240 rpm). The properties evaluated were total phenolic compounds (TPC), total anthocyanins (TA) antioxidant activity (AOX), and water solubility index (WSI). The optimization was carried out using the response surface methodology. The optimization yielded the following values: AOX: 676.34 µmol ET/100 g, TPC: 299.61 mg EGA/100 g, TA: 29.9 mg EC3G/100 g and WSI: 6.31%, under process conditions T = 50 °C and SS = 50 rpm. It was demonstrated that it is possible to generate a flour with the use of pigmented corn native to the state of Guerrero, with suitable properties for developed new corn based products.

Keywords:
creole purple corn; functional foods; optimization; phytochemicals; extrusion

Process factors			Response variables
Tr	T (°C)	SS (rpm)	TPC mg EGA/100 g	TA mg EC3G/100 g	AOX µmol ET/100 g	WSI %
1	68	78	297.97 ± 2.98	26.04 ± 0.38	591.77 ± 6.01	5.25 ± 0.12
2	152	78	268.06 ± 2.52	9.83 ± 0.21	551.03 ± 6.33	4.92 ± 0.27
3	68	212	289.72 ± 1.54	16.23 ± 0.01	552.90 ± 1.26	4.75 ± 0.32
4	152	212	312.24 ± 5.02	17.58 ± 0.54	602.98 ± 5.49	5.46 ± 0.34
5	50	145	330.53 ± 4.02	18.36 ± 0.20	661.62 ± 6.49	8.96 ± 0.32
6	170	145	311.91 ± 6.91	6.37 ± 0.11	586.90 ± 5.24	5.58 ± 0.33
7	110	50	278.94 ± 3.87	17.69 ± 0.69	553.60 ± 4.25	4.15 ± 0.17
8	110	240	273.27 ± 5.97	16.62 ± 0.01	536.39 ± 4.24	5.19 ± 0.24
9	110	145	276.06 ± 0.88	14.36 ± 0.33	561.30 ± 9.15	4.52 ± 0.29
10	110	145	275.04 ± 1.55	16.38 ± 0.21	567.53 ± 6.49	3.58 ± 0.16
11	110	145	284.09 ± 3.19	16.23 ± 0.02	556.66 ± 7.95	4.96 ± 0.09
12	110	145	286.85 ± 3.67	15.93 ± 0.12	565.87 ± 7.19	6.30 ± 0.09
13	110	145	289.72 ± 4.65	14.34 ± 0.28	571.78 ± 5.54	4.82 ± 0.10

Process factors	Response variables
Process factors	TPC mg EGA/100 g	TA mg EC3G/100 g	AOX µmol ET/100 g	WSI %
Intercept
$β_{0}$	280.32	14.84	564.63	4.84
Lineal
$β_{1} (T)$	0	-3.98 (P = 0.0002)	0	1.90 (P < 0.0001)
$β_{2} (V T)$	0	-0.4464 (P = 0.4883)	0	0
Quadratic
$β_{11} {(T)}^{2}$	20.02 (P < 0.0001)	1.63 (P = 0.0369)	29.83 (P < 0.0001)	0.6938 (P = 0.0012)
$β_{22} {(V T)}^{2}$	0	0	-12.32 (P = 0.0096)	0
Interaction
$β_{12} (T * V T)$	5.61 (P = 0.1639)	4.39 (P = 0.0010)	20.21 (P = 0.0028)	0.2877 (P = 0.1654)
Model (F value)	26.59	18.56	32.86	33.51
Model (P-value)	P < 0.0001	P = 0.0004	P < 0.0001	P < 0.0001
R²	0.8417	0.9027	0.9163	0.9437
Adjusted R²	0.8101	0.8541	0.8885	0.9155
Lack of fit (P-value)	0.3593	0.0772	0.0878	0.5998
CV (%)	2.55	10.97	1.72	7.16

Response variable	Predicted value	Experimental value ^* * Mean ± standard deviation, n = 3.	% adjusted
Total phenolic content (TPC) mg EGA/100 g	331.58	299.61 ± 3.69	90.35
Total anthocyanins (TA) mg EC3G/100 g	33.14	29.9 ± 1.25	90.22
Antioxidant activity (AOX) µmol ET/100 g	640.07	676.34 ± 17.02	105
Water solubility index (WSI) %	8.21	6.31 ± 0.17	76.85

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: joseluislagarda@uagro.mx