Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean

Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics

Variability of the total oil content and fatty acid profile of creole avocados from Nuevo Leon, Mexico

El Estado de Nuevo León se considera depositario de una amplia diversidad genética de aguacates criollos (Persea americana var drimyfolia). Objetivo. El objetivo de este trabajo fue determinar la variabilidad del contenido total de aceite y el perfil de los ácidos grasos en los aguacates criollos de Nuevo León, México. Materiales y métodos. Durante la primavera y el verano de 2016, se recolectaron 36 variedades de aguacates criollos en la región norte y sur del Estado de Nuevo León, México para su caracterización química. La variedad comercial “Hass” fue incluida como control. Para determinar la variabilidad que existe en el contenido de aceites totales y de ácidos grasos en los materiales recolectados, se realizaron análisis de componentes principales y de conglomerados. Resultados. Se detectaron seis ácidos grasos en el aceite total de las variedades de aguacate criollo: palmítico, esteárico, oleico, palmitoleico, linoleico y linolénico. Las variedades “Plátano temprano”, “Plátano delgado”, “Huevo de toro”, “Cuerno”, “Pato” y “Especial”, mostraron en promedio 17,28, 24,93 y 66,29 % más en el contenido de ácidos oleico, linoleico y linolénico, respectivamente, y un promedio de 28,12 % menos de ácido esteárico en comparación con la variedad comercial “Hass”. De acuerdo al análisis de componentes principales, los materiales con altos contenidos de ácido oleico, por lo general tienen bajos contenidos de los ácidos palmítico y palmitoleico. El dendograma presentó seis grupos con los materiales evaluados, la mayoría de los materiales sobresalientes quedaron ubicados en los grupos uno y cuatro. Conclusión. Se determinó una alta variabilidad en el contenido de aceites totales y ácidos grasos en los aguacates criollos de Nuevo León. Por lo tanto, se consideran promisorios para su incorporación a programas de mejoramiento genético.Introduction. The State of Nuevo Leon is considered the depositary of a wide genetic diversity of creole avocados (Persea americana var drimyfolia). Objective. The aim of this work was to determine the variability of the total oil content and the fatty acids profile in creole avocados from Nuevo Leon, Mexico. Materials and methods. During the spring and summer of 2016, 36 varieties of creole avocados were collected in the northern and southern region of the State of Nuevo Leon, Mexico for chemical characterization. The commercial variety “Hass” was included as a control. To determine the variability that exists in the content of total oils and fatty acids in the collected materials, analyzes of the main components and conglomerates were carried out. Results. Six fatty acids were detected in the total oil of the creole avocados: palmitic, stearic, oleic, palmitoleic, linoleic and linolenic. The outstanding varieties were “Platano temprano”, “Platano delgado”, “Huevo de toro”, “Cuerno”, “Pato”, and “Especial”, which presented an average of 17.28, 24.93 and 66.29 % more in the content of oleic, linoleic and linolenic acids respectively, and an average of 28.12 % less stearic acid compared to the commercial variety “Hass”. According to the analysis of main components, materials with high oleic acid content usually have low palmitic and palmitoleic acid contents. The dendrogram presented six groups within the evaluated materials, most of the outstanding materials are located in groups one and four. Conclusion. High variability in the content of total oils and fatty acids was determined in creole avocados from Nuevo Leon. Therefore, they are considered promising for their incorporation into genetic improvement programs

Daily intake of a bean-fiber fortified bar reduces oxidative stress

It has been proposed that the consumption of common beans (Phaseolus vulgaris L.) reduces cardiovascular risk, and prevents and controls both chronic and degenerative diseases. The aim of this study was to compare the antioxidant capacity of a bean-fiber fortified bar (BFB) versus a commercial bar (CB) in 60 Mexican men and women (18-65 years old), who were randomly distributed in two groups: BFB or CB; individuals consumed a bar a day for one month. Anthropometric data, food intake and blood samples were collected. Glucose tolerance (GTT), lipid profile (PL), and lipid peroxidation (TBARS) tests were performed; carbonyls groups in serum oxidized proteins were also measured. GTT and PL were not different between both groups in either the 15 or 30-day follow-up of bar consumption assessments. There were no significant differences in either TBARS or carbonyl concentration between groups; BFB group showed higher levels of serum lipid peroxidation in basal and fifteen days measurements; these levels decreased at the final evaluation: No differences were detected on carbonyl levels between groups. In conclusion, 30 days of fiber bean bar consumption did not alter glucose or PL levels, while, in the BFF group, oxidative stress decreased within 30 days of the consumption of the fortified bar.Se ha propuesto que el consumo de frijol común (Phaseolus vulgaris L.) reduce el riesgo cardiovascular, y previene y controla las enfermedades crónicas y degenerativas. El objetivo del presente estudio fue comparar la capacidad antioxidante de una barra fortificada con fibra de frijol (BFB) versus una barra comercial (CB) en 60 hombres y mujeres mexicanos (18-65 años de edad), quienes aleatoriamente fueron distribuidos en dos grupos: El grupo BFB y el CB que consumieron la barras fortificada con frijol y la barra comercial, respectivamente, durante un mes. Se recopilaron datos antropométricos, ingesta de alimentos y muestras de sangre. Se realizó prueba de tolerancia a la glucosa (GTT), el perfil de lípidos (PL), la peroxidación de lípidos (TBARS) y la cuantificación de carbonilos en proteínas oxidadas como pruebas de bioquímica sanguínea. GTT y PL no fueron diferentes entre ambos grupos en la evaluación de seguimiento de 15 y 30 días del consumo de la barra. No hubo diferencias significativas en los TBARS o la concentración de carbonilo entre los grupos, el grupo BFB mostró niveles más altos de peroxidación de lípidos en suero en la fase basal y a los quince días del consumo de la barra; curiosamente, estos niveles disminuyeron en la evaluación final. No se detectaron diferencias en los niveles de carbonilo entre los grupos. En conclusión, 30 días de consumo de barras de fibra de frijol no alteraron los niveles de glucosa o PL; mientras que, en el grupo BFB, el estrés oxidativo disminuyó a los 30 días del consumo de la barra fortificada

Identificación de los pigmentos betalaínicos de frutos de u (Myrtillocactus geometrizans) por HPLC-DAD-ESI-MS

Resumen del trabajo presentado al VI Congreso Iberoamericano de Tecnología Postocosecha y Agroexportaciones celebrado en Yucatán (México) del 22 al 26 de Junio de 2010.Peer reviewe

Physicochemical variability and nutritional and functional characteristics of xoconostles (

Introduction. The genus Opuntia generally produces fruits with abundant pulp and sweet taste, but also acidic fruits known as xoconostles, which may have a high potential for use and consumption. The aim of this study was to evaluate the physicochemical, nutritional and functional characteristics of 10 xoconostle genotypes produced in Mexico. Materials and methods. The xoconostle genotypes were collected from Hidalgo, Zacatecas and State of Mexico in Mexico. The pH, soluble solids, and titratable acidity, as well as the proximate composition and content of total phenolic compounds, betalains and antioxidant capacity (Trolox) were determined. Results were analyzed using analysis of variance (ANOVA) procedures and the Tukey test at a significance level of 0.05. Results and discussion. It was observed a high variability in weight (44.5–84.3 g FW), soluble solids (4.2–6.12 °Brix), titratable acidity (0.10–0.19 g 100 g-1 FW), and pH (2.74–3.54) among the 10 genotypes of Opuntia spp. studied. The protein content varied from 0.60 to 0.87 g 100 g-1 FW. Xoconostle genotypes with high calcium content of 1.008 mg 100 g-1 FW were identified. Some xoconostle genotypes can be a good source of pigments due to their high content of betacyanins (0.76–5.06 mg 100 g-1 FW) and vulgaxanthins (1.83–4.76 mg 100 g-1 FW). The antioxidant capacity of some xoconostle genotypes was higher than that of other common fruits. Conclusion. The xoconostle genotypes evaluated have a potential to be exploited as a suitable source of pigments and antioxidant compounds

Physicochemical, nutritional and health-related component characterization of the underutilized Mexican serviceberry fruit [

Introduction. The nutritional and functional qualities of wild and cultivated Mexican serviceberry have not yet been reported. This species could have similar potential for commercialization to that of Saskatoon berry (Amelanchier alnifolia Nutt.). Materials and methods. Wild and cultivated fruits at two maturity stages were assessed for CIE Lab color, fruit size, titratable acidity and total soluble solids. Also, chemical composition and mineral contents were determined. In addition, vitamin C and simple phenols were assessed. Total soluble phenols, condensed tannins and anthocyanins as well as Trolox antioxidant activity and oxygen radical antioxidant activity were determined. Results. Fruit size, titratable acidity, total soluble solids, iron and simple phenols were higher in fruits of cultivated plants than in those of wild plants. Total fiber, calcium, vitamin C, total soluble phenols and condensed tannins were higher in wild fruits. Wild and cultivated serviceberry showed higher Trolox antioxidant activity compared with oxygen radical antioxidant activity. Caffeic, chlorogenic, coumaric and syringic acids and rutin were the predominant simple phenolics; they comprised from 59.3% (cultivated overripe fruit) to 76.9% (wild ripe fruit) of the sum of simple phenolics. The antioxidant activity of wild and cultivated fruit (258.3–699.2 mmol·kg–1, fw) is up to 3.8 times higher compared with those of fruits commonly consumed. Conclusion. Contents of antioxidant compounds and the outstanding antioxidant activities of wild and cultivated Mexican serviceberry make this species a natural resource that could contribute to health