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

Abstract

The aim of this study is to analyze in depth, by means of proton nuclear magnetic resonance, ¹H 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.

Keywords: Corn lipids; Main and minor components; Nixtamalization and tortilla-making; Oxidation; Proton nuclear magnetic resonance (1)H NMR; PubChem CID: 119394, Campestanol; PubChem CID: 1279536, Δ7-avenasterol; PubChem CID: 222284, β-sitosterol; PubChem CID: 445639, Oleic acid; PubChem CID: 49693474, 1,2-diglyceride; PubChem CID: 5280450, Linoleic acid; PubChem CID: 5280934, Linolenic acid; PubChem CID: 5287971, Phosphatidylcholine; PubChem CID: 6743, Sitostanol.