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Chem Cent J. 2017 Oct 30;11(1):110. doi: 10.1186/s13065-017-0341-x.

Antioxidant and antiproliferative activity of blue corn and tortilla from native maize.

Author information

1
UNIDA, Instituto Tecnológico de Veracruz, M.A. de Quevedo 2779, Col. Formando Hogar, 91897, Veracruz, Veracruz, Mexico.
2
INMEGEN, Periférico Sur No. 4809, Col. Arenal Tepepan, Delegación Tlalpan, C.P. 14610, Ciudad de Mexico, Mexico.
3
Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Luis Castelazo Ayala s/n Col. Industrial Ánimas, 91190, Xalapa, Veracruz, Mexico.
4
Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional-Unidad Oaxaca, Calle Hornos No. 1003, 71230, Santa Cruz Xoxocotlán, Oaxaca, Mexico.
5
Instituto de Ciencias Básicas, Universidad Veracruzana, Av. Dr. Luis Castelazo Ayala s/n Col. Industrial Ánimas, 91190, Xalapa, Veracruz, Mexico. roguzman@uv.mx.

Abstract

BACKGROUND:

Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, studies on their biological activity on cancer cell lines are limited. The goal of this study was to evaluate the antioxidant and antiproliferative activity of blue corn and tortilla on different cancer cell lines.

METHODS:

Total polyphenol content, monomeric anthocyanins, and antioxidant activity by the DPPH and TBARS methods of blue corn and tortilla were determined. The anthocyanin profile of tortilla was obtained by means of HPLC-ESI-MS. The antiproliferative activity of blue corn and tortilla extract on HepG2, H-460, Hela, MCF-7 and PC-3 was evaluated by the MTT assay.

RESULTS:

Blue corn had higher content of total polyphenols and monomeric anthocyanins as well as lower percentage of polymeric color than tortilla; however, both showed similar antioxidant activity by DPPH. In addition, although a higher degradation of anthocyanins was observed on tortilla extract, both extracts inhibited lipid peroxidation (IC50) at a similar concentration. The anthocyanin profile showed 28 compounds which are primarily derived from cyanidin, including acylated anthocyanins and proanthocyanidins. Blue corn and tortilla extracts showed antiproliferative effects against HepG2, H-460, MCF-7 and PC-3 cells at 1000 μg/mL, however Hela cells were more sensitive at this concentration.

CONCLUSION:

This is the first report to demonstrate anticancer properties in vitro of tortilla derived from blue corn, suggesting that this product has beneficial health effects. In addition, blue corn could be a potential source of nutraceuticals with anticancer activity.

KEYWORDS:

Anthocyanins; Antioxidant; Antiproliferative; Blue corn; Tortilla

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