Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

Miguel Ángel Sánchez-Madrigal, Armando Quintero-Ramos*, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Martha G. Ruiz-Gutiérrez, Alejandro Camacho-Dávila, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

15 Scopus citations


The stability of antioxidants in extruded and nixtamalized blue maize flours with calcium hydroxide [Ca(OH)2] and calcium lactate [C6H10O6Ca] were evaluated. Extruded blue maize flours batches were obtained by mixing blue maize flours separately with different Ca(OH)2 (0.1, 0.2 and 0.3 %) and C6H10O6Ca (0.3, 0.6 and 0.9 %) concentrations respectively and extruded to obtain the extruded flours. For nixtamalized flours, the maize grains were cooked at 1 % Ca(OH)2 and 2.95 % C6H10O6Ca concentrations respectively. Color, antioxidant activity, total phenolics, total anthocyanins and individual anthocyanins, contents were analyzed. Color, antioxidant activity, anthocyanins contents and total phenolics decreased as the calcium hydroxide concentration increased. In contrast, increasing the calcium lactate concentration on the extruded flours had the opposite effect. The extrusion process retained 57–47 %, 72–62 % and 79–65 % of the anthocyanins content, total phenolic content and antioxidant activity, respectively. These retention rates were higher than those of the nixtamalized flours using the same calcium sources. Cyanidin-3-glucoside and pelargonidin-3-glucoside were identified in the maize kernel and flours. Cyanidin-3-glucoside concentration was increased by both extrusion and nixtamalization processed with either of the two calcium sources. In contrast, pelargonidin-3-glucoside concentration decreased by both processes. Other anthocyanins were observed, but they were not identified.

Original languageEnglish
Pages (from-to)2701-2710
Number of pages10
JournalJournal of Food Science and Technology
Issue number5
StatePublished - 15 Apr 2015

Bibliographical note

Publisher Copyright:
© 2014, Association of Food Scientists & Technologists (India).


  • Anthocyanins
  • Antioxidants
  • Blue maize
  • Extrusion
  • Nixtamalization


Dive into the research topics of 'Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours'. Together they form a unique fingerprint.

Cite this