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• W3033104920 abstract "Consumers are seeking for native-traditional foods to improve their intake of both nutrients and health-promoting phytochemicals. This study was designed to evaluate the difference in content of nutrients and bioactive compounds from handmade tortillas elaborated by a small-scale artisan producer and tortillas sold by a large food retailer available to consumers. All tortillas were analyzed for chemical composition, dietary fiber, calcium and phytochemical content, antioxidant capacity, and phenolic acids profile. Chemical and nutritional variation in the tortillas was estimated using principal component analysis. Data showed that artisan tortillas made from blue and white maize landraces had significantly (p < 0.05) higher content of nutritional and bioactive compounds compared to those of the supermarket. Handmade blue maize tortillas (HBMT) had a high content of free phenolics content and the highest antioxidant capacity (DPPH and ABTS methods), which was around 1.7–2.1 fold higher than that of commercially produced white maize tortillas (CWMT). Total dietary fiber was higher in HBMT (15.7 ± 1.06 g/100 g) than in CWMT (11.6 ± 0.96 g/100 g). CWMT had the lowest calcium content (42.1 ± 0.9 mg/100 g) compared to handmade tortillas (155.5 ± 4.5 mg/100 g). HPLC results indicated the presence of ferulic, p- coumaric, caffeic, syringic and 4-hydroxybenzoic acids. Interestingly, handmade tortillas from blue maize had 4.5-fold ferulic acid content compared with commercially produced white maize tortillas, consequently it can be a good source of phenolic antioxidants, particularly ferulic acid. This study showed that artisan fresh tortillas had superior nutritional-nutraceutical properties compared to CWMT. • Blue tortillas (BT) are a source of nutrients and health-promoting phytochemicals. • BT possessed the highest content of dietary fiber, phenolic acids, and anthocyanins. • BT had 4.5-fold high ferulic acid compared with commercial white maize tortillas. • Importance of tortillas food data generated on people nutrition has been highlighted." @default.
• W3033104920 created "2020-06-12" @default.
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• W3033104920 date "2020-11-01" @default.
• W3033104920 modified "2023-10-17" @default.
• W3033104920 title "Comparison of nutritional properties and bioactive compounds between industrial and artisan fresh tortillas from maize landraces" @default.
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• W3033104920 doi "https://doi.org/10.1016/j.crfs.2020.05.004" @default.
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