<?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>1665-2738</journal-id>
<journal-title><![CDATA[Revista mexicana de ingeniería química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Ing. Quím]]></abbrev-journal-title>
<issn>1665-2738</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Metropolitana, División de Ciencias Básicas e Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-27382016000100069</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Acrylamide content in tortilla chips prepared from pigmented maize kernels]]></article-title>
<article-title xml:lang="es"><![CDATA[Contenido de acrilamida en frituras de tortilla preparadas a partir de maíces pigmentados]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arámbula-Villa]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luna-Bárcenas]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Casamayor]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Veles-Medina]]></surname>
<given-names><![CDATA[J.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Azuara]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Consejo Superior de Investigaciones Científicas Instituto de la Grasa ]]></institution>
<addr-line><![CDATA[Sevilla ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,I.P.N. Unidad Querétaro Centro de Investigación y de Estudios Avanzados]]></institution>
<addr-line><![CDATA[Querétaro Querétaro]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Veracruzana Instituto de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Xapala Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Guerrero  ]]></institution>
<addr-line><![CDATA[Chilpancingo Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2016</year>
</pub-date>
<volume>15</volume>
<numero>1</numero>
<fpage>69</fpage>
<lpage>78</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-27382016000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-27382016000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-27382016000100069&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: Maize is one of the most cultivated cereals in the world. Furthermore, its products, made of nixtamalized corn flours like tortilla chips are consumed worldwide. Thus, the presence of acrylamide, a potential carcinogen formed during frying of tortilla products, is a great concern due to its possible health effects. Given that pigmented maize contains many secondary metabolites, such as phenolic compounds which might have an influence on the acrylamide content, the aim of this study was to evaluate the acrylamide formation in tortilla chips prepared from white (commercial) and different pigmented (black, red, purple and yellow) nixtamalized flours. Acrylamide content of tortilla chips was correlated with the physicochemical properties of the flours. The results showed that acrylamide content in tortilla samples fried 30 s was mainly affected by the fat (r=0.82), anthocyanin (r=-0.51) and total phenolic concentration (r=0.42) un flour (p &lt; 0.05). Furthermore, lower levels of fat and phenolic compounds could reduce acrylamide formation in tortilla chips and other tortilla-based foods thermally processed.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El maíz es uno de los cereales más cultivados en el mundo. Además, los productos elaborados a partir de harinas nixtamalizadas de maíz como las frituras de tortillas son consumidos ampliamente en el mundo. Por lo tanto, la presencia de acrilamida, un potente cancerígeno formado durante el freído, es de gran interés debido a sus posibles efectos en la salud. Debido a que los maíces pigmentados contienen metabólicos secundarios como los compuestos fenicios que puedan influir en el contenido de acrilamida, el objetivo de este trabajo fue evaluar la formación de acrilamida en frituras de tortilla preparadas con harinas nixtamalizadas de maíz blanco, negro, rojo, morado y amarillo. El contenido de acrilamida se correlacionó con las propiedades fisicoquímicas de las harinas. Los resultados mostraron que el contenido de acrilamida en las muestras de tortilla fritas durante 30 s se correlacionó con la concentración de grasas (r=0.82), antocianinas (r=- 0.51) y fenoles totales (r=0.42) en las harinas (p &lt; 0.05). Los niveles más bajos de acrilamida se encontraron en las frituras preparadas con maíz negro y rojo. Los resultados sugieren que la selección apropiada de genotipos de maíz ricos en antocianinas y un bajo contenido de grasas puede reducir la formación de acrilamida en frituras de tortilla y otros alimentos a base de maíz procesados térmicamente.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[acrylamide]]></kwd>
<kwd lng="en"><![CDATA[nixtamalization]]></kwd>
<kwd lng="en"><![CDATA[tortilla chips]]></kwd>
<kwd lng="en"><![CDATA[pigmented maize]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="es"><![CDATA[acrilamida]]></kwd>
<kwd lng="es"><![CDATA[nixtamalización]]></kwd>
<kwd lng="es"><![CDATA[frituras de tortilla]]></kwd>
<kwd lng="es"><![CDATA[maíces pigmentados]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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