Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process

Food Chem. 2019 Mar 15:276:57-62. doi: 10.1016/j.foodchem.2018.09.166. Epub 2018 Sep 28.


We studied the changes in the phytochemicals profile of two instant corn flours produced by different process: traditional nixtamalization process (TN) and by ohmic heating process (OH). The highest total phenolics content was found in the OH flours (OHF), which showed predominance of bound phenolics and free flavonoids compared with the TN flours (TNF). Ferulic acid measured by HPLC-DAD was the most abundant compound in its bound form in the OHF, but decreased by 57% in TNF. The insoluble fiber content was preserved by the OHF (17.49%) and the soluble fiber increased ∼65% compared with TNF. These data suggest that instant corn flours processed by OH preserves the phenolic profile and antioxidant profile similarly than flours processed by TN; furthermore, water waste was reduced significantly, and no effluents were produced in the ohmic heating process.

Keywords: Bioactive compounds; Nixtamalization; Ohmic heating; Phytochemical profile; Zea mays L..

MeSH terms

  • Flour / analysis*
  • Food Handling*
  • Hot Temperature*
  • Phytochemicals / analysis*
  • Solubility
  • Zea mays / chemistry*


  • Phytochemicals