Efecto del Proceso de Nixtamalización Tradicional y Extrusión sobre la Bioaccesibilidad y Actividad Antioxidante de Compuestos Fenólicos de Tortillas de Maíz Azul Durante la Fermentación In Vitro por la Microbiota Colónica Humana
DOI:
https://doi.org/10.18633/biotecnia.v27.2520Palabras clave:
Tortillas, fenólicos, bioaccesibilidad, antioxidantes, maíz azulResumen
En los últimos años las tortillas elaboradas con maíces pigmentados han despertado interés debido al aporte de polifenoles, los cuales son considerados antioxidantes naturales y poseen propiedades antihipertensivas, antidiabéticas, y anticarcinogénicas. En maíz, el mayor aporte de polifenoles se encuentra en forma insoluble. Estos metabolitos secundarios son liberados por la microbiota del colón haciéndolos más bioaccesibles para el organismo. En el presente trabajo se evaluó y comparó bioaccesibilidad, liberación de compuestos fenólicos y actividad antioxidante por la microbiota colónica en tortillas elaboradas con maíz azul nixtamalizado (NMT) y extrudido (EMT). Las EMT presentaron mayor contenido de proteína, lípidos y cenizas, con respecto NMT. Sin embargo, NMT presentó mayor contenido de antocianinas que su contraparte EMT (4.01 y 2.28 mg ECG/100 g, bs). La fracción de fenólicos ligados en ambas tortillas representa > 80 %. A las 5 h de fermentación in vitro por la microbiota del colon, NMT mostró el mayor promedio de liberación y bioaccesibilidad de fenólicos, y actividad antioxidante [11.78 mg EAG/g, bs, 88.23 %, y 569.82 (ORAC) y 26.76 (ABTS) µmol ET/g] que EMT. El proceso de nixtamalización tradicional para elaborar tortillas seguirá siendo clave importante para el aporte de beneficios en la salud de los consumidores.
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