Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1 H NMR

The aim of this study is to analyze in depth, by means of proton nuclear magnetic resonance, H NMR, the changes caused by nixtamalization and tortilla making in the lipid composition of two corn varieties. This technique permits the characterization of not only main but also minor lipid components o...

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Bibliographic Details
Published in:Food chemistry 2020-05, Vol.313, p.126079
Main Authors: Alberdi-Cedeño, Jon, Molina, Mitsy, Yahuaca-Júarez, Berenice, Ibargoitia, María L, Guillén, María D
Format: Article
Language:English
Subjects:
Bread - analysis
Cooking - methods
Lipid Peroxidation
Lipids - chemistry
Proton Magnetic Resonance Spectroscopy
Zea mays - metabolism
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Summary:The aim of this study is to analyze in depth, by means of proton nuclear magnetic resonance, H NMR, the changes caused by nixtamalization and tortilla making in the lipid composition of two corn varieties. This technique permits the characterization of not only main but also minor lipid components of both corn and tortilla. Ferulates have been found for the first time among the minor components of these lipids. It has been proved that this processing affects the lipids of both corn varieties in a similar way. The total loss of fatty acids occurs as does partial loss of minor components. Furthermore, a slight oxidation is provoked during this processing as well as a small reduction in the unsaturation degree of the lipids. In spite of this a similar distribution of the different kinds of acyl groups has been found in corn and tortilla within each variety.
ISSN:1873-7072