Publications by authors named "Ma del Carmen Ortiz-Valerio"
Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.).
Sandra Mendoza-Díaz Ma del Carmen Ortiz-Valerio Eduardo Castaño-Tostado Juan de Dios Figueroa-Cárdenas Rosalía Reynoso-Camacho
Plant Foods Hum Nutr
December 2012
Article Synopsis
- - The nixtamalization process is essential for making maize products like tortillas, with a common preference for white grain, while pigmented creole maize varieties are gaining attention for their high levels of beneficial compounds such as anthocyanins and carotenoids.
- - This study found that significant losses of anthocyanins (up to 83% for blue maize) occur during nixtamalization, yet blue and red maize had higher antioxidant capacities and antimutagenic properties before processing.
- - Despite the reduction in pigment content after nixtamalization, the extract from creole maize still demonstrated significant antioxidant and antimutagenic activities, indicating their potential health benefits in food products.