Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces Academic Article in Scopus uri icon

abstract

  • © 2022 Elsevier LtdPozolero is a maize genotype used to prepare a traditional and ancient dish (broth) named pozole. The large and soft-textured kernels are lime-cooked (nixtamalized) and boiled until the kernels burst. In this study, six different maize genotypes were used to produce pozole, and the effects of processing on phenolic acids and antioxidant (AOX) activity were evaluated. Total and specific phenolic acids and AOX activity were assayed in soluble and bound forms and measured before and during processing in the pozole broth. Results showed that pozolero genotypes displayed the expected biophysical properties, such as high flotation index (>90%), high germ and pedicel proportions, and low test weight (<650 kg h L¿1). The optimum cooking and bursting times were 160 and 100 min, respectively. A significant reduction (higher than 80%) was found (p < 0.05) when raw whole grains were processed into burst kernels regarding total phenolic acids, p-coumaric and trans-ferulic acid (soluble and bound) content, and AOX activity. Nevertheless, compounds lost after bursting lixiviated into the pozole broth, which was mainly associated with cell wall phytochemicals. Of the six genotypes analyzed, the white pozolero-77 genotype showed the best physical, nutraceutical, and cooking properties. Although some phenolics were lost during nixtamalization and discarded in the nejayote, the burst pozole kernels and their broths retained significant amounts of phenolic compounds, representing an alternative source of phytonutrients.

publication date

  • September 1, 2022