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Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such a...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963599/ https://www.ncbi.nlm.nih.gov/pubmed/31771301 http://dx.doi.org/10.3390/foods8120613 |
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author | Subiria-Cueto, Rodrigo Larqué-Saavedra, Alfonso Reyes-Vega, María L. de la Rosa, Laura A. Santana-Contreras, Laura E. Gaytán-Martínez, Marcela Vázquez-Flores, Alma A. Rodrigo-García, Joaquín Corral-Avitia, Alba Y. Núñez-Gastélum, José A. Martínez-Ruiz, Nina R. |
author_facet | Subiria-Cueto, Rodrigo Larqué-Saavedra, Alfonso Reyes-Vega, María L. de la Rosa, Laura A. Santana-Contreras, Laura E. Gaytán-Martínez, Marcela Vázquez-Flores, Alma A. Rodrigo-García, Joaquín Corral-Avitia, Alba Y. Núñez-Gastélum, José A. Martínez-Ruiz, Nina R. |
author_sort | Subiria-Cueto, Rodrigo |
collection | PubMed |
description | The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT. |
format | Online Article Text |
id | pubmed-6963599 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-69635992020-01-27 Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla Subiria-Cueto, Rodrigo Larqué-Saavedra, Alfonso Reyes-Vega, María L. de la Rosa, Laura A. Santana-Contreras, Laura E. Gaytán-Martínez, Marcela Vázquez-Flores, Alma A. Rodrigo-García, Joaquín Corral-Avitia, Alba Y. Núñez-Gastélum, José A. Martínez-Ruiz, Nina R. Foods Article The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT. MDPI 2019-11-24 /pmc/articles/PMC6963599/ /pubmed/31771301 http://dx.doi.org/10.3390/foods8120613 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Subiria-Cueto, Rodrigo Larqué-Saavedra, Alfonso Reyes-Vega, María L. de la Rosa, Laura A. Santana-Contreras, Laura E. Gaytán-Martínez, Marcela Vázquez-Flores, Alma A. Rodrigo-García, Joaquín Corral-Avitia, Alba Y. Núñez-Gastélum, José A. Martínez-Ruiz, Nina R. Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title | Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title_full | Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title_fullStr | Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title_full_unstemmed | Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title_short | Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla |
title_sort | brosimum alicastrum sw. (ramón): an alternative to improve the nutritional properties and functional potential of the wheat flour tortilla |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963599/ https://www.ncbi.nlm.nih.gov/pubmed/31771301 http://dx.doi.org/10.3390/foods8120613 |
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