<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802023000200115</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2023.2.115</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Color y características nutracéuticas de tortillas de maíces (Zea mays L.) nativos preparadas con diferentes dosis de álcali y refrigeradas]]></article-title>
<article-title xml:lang="en"><![CDATA[Color and nutraceutical characteristics of native maize (Zea mays L.) tortillas prepared with different doses of alkali and refrigerated]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Llanos]]></surname>
<given-names><![CDATA[Margarita]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alemán-de la Torre]]></surname>
<given-names><![CDATA[Ivone]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Yolanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santillán-Fernández]]></surname>
<given-names><![CDATA[Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Díaz]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ledesma-Miramontes]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Centro-Altos de Jalisco ]]></institution>
<addr-line><![CDATA[ Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados Campus Campeche ]]></institution>
<addr-line><![CDATA[Champotón Campeche]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>46</volume>
<numero>2</numero>
<fpage>115</fpage>
<lpage>126</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802023000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802023000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802023000200115&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La nixtamalización del grano de maíz con antocianinas causa pérdida considerable (50-75 %) de estos compuestos en su proceso de transformación hacia tortillas. Existe poca información del efecto del pH alcalino de la tortilla durante su almacenamiento en refrigeración. El objetivo del presente estudio fue determinar el efecto de diferentes concentraciones de álcali durante la nixtamalización sobre color, variables fenólicas y capacidad antioxidante (CA) de tortillas elaboradas con granos de maíces con antocianinas y almacenadas en refrigeración. Se utilizó una variedad de maíz de grano azul morado (AZM) y otra de grano rojo cereza (RC). Las concentraciones de álcali fueron 0.5, 0.7, 1.0 y 1.5 %, y los tiempos de almacenamiento de las tortillas fueron de 1, 6 y 12 días. Las variables fenólicas incluyeron contenido de antocianinas totales (CAT) y fenoles solubles totales (FST). La capacidad antioxidante (CA) se midió con los métodos ABTS [ácido 2,2&#8242;-azinobis (3-etilbenzotiazolina-6-sulfónico)] y FRAP (poder antioxidante reductor férrico). El efecto del álcali sobre el color de la tortilla fue diferente de acuerdo con el color del grano. La tortilla de maíz AZM intensificó su color azul al incrementarse el álcali a 1.0 %; en concentraciones mayores predominó un tono amarillento, mientras en la RC, el color rosado prevaleció hasta la concentración de 0.7 %, mayores concentraciones indujeron tono amarillento. Al final del almacenamiento, la tortilla AZM perdió entre 61 y 76.8 % de su CAT inicial, en la tortilla RC las pérdidas variaron entre 23 y 45.5 %, según la concentración de álcali empleada. La CA de las tortillas se conservó durante el almacenamiento cuando se emplearon concentraciones bajas de álcali. El efecto de la cantidad de álcali durante la nixtamalización sobre el color, CAT, FST y CA difiere según el color del grano, e influye en la estabilidad de las antocianinas durante el almacenamiento de las tortillas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Nixtamalization of maize grain with anthocyanins causes considerable loss (50-75 %) of these compounds in its transformation process to tortillas. Little information exists on the effect of different alkaline pH of tortilla during storage in refrigeration. The aim of this study was to determine the effect of different alkali concentrations during nixtamalization on color, phenolic variables and antioxidant capacity (AC) of tortillas made with maize kernels with anthocyanins and stored in refrigeration. A purple blue grain maize variety (AZM) and a cherry red grain maize variety (RC) were used. Alkali concentrations were 0.5, 0.7, 1.0 and 1.5 %, and tortilla storage times were 1, 6 and 12 days. Phenolic variables included total anthocyanin content (TAC) and total soluble phenols (TSF). Antioxidant capacity (AC) was measured with the ABTS [2,2&#8242;-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] and FRAP (ferric reducing antioxidant power) methods. The effect of alkali on the color of tortilla was different according to the color of the grain. The AZM maize tortilla intensified its blue color when the alkali was increased to 1.0 %; in higher concentrations a yellowish tone predominated, while in RC, the pink color prevailed up to the concentration of 0.7 %; higher concentrations induced a yellowish tone. At the end of storage, the AZM tortilla lost between 61 and 76.8 % of its initial CAT, while in the RC tortilla the losses varied between 23 and 45.5 %, depending on the dose of alkali used. The CA of the tortillas was preserved during storage when low concentrations of alkali were used. The effect of the amount of alkali during nixtamalization of the grain on the color, CAT, FST and CA differs according to the color of the grain, and influences the stability of anthocyanins during the storage of tortillas.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[fenoles solubles]]></kwd>
<kwd lng="es"><![CDATA[refrigeración]]></kwd>
<kwd lng="en"><![CDATA[Zea mays L.]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[refrigeration]]></kwd>
<kwd lng="en"><![CDATA[soluble phenolics]]></kwd>
</kwd-group>
</article-meta>
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