Abstract
BackgroundBlue 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.MethodsTotal 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.ResultsBlue 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.ConclusionThis 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.
Highlights
Blue corn is a cereal rich in phenolic compounds used to make blue tortillas
Monomeric anthocyanins, percent polymeric color and antioxidant activity in blue corn and tortilla In the present study, the content of total polyphenols, monomeric anthocyanins and percent polymeric color in the grain of blue corn and the tortilla derived from it were evaluated, since it is relevant to know how the tortilla preparation process affects the concentration of phenolic compounds such as anthocyanins
Research made on blue corn tortilla show that the remaining amount of anthocyanins is enough to maintain antioxidant properties [11]
Summary
Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Blue corn and tortilla represent an important source of the natural antioxidants anthocya‐ nins. 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. In recent years, pigmented cereals such as red, purple and black rice, black sorghum, and blue. Maize (Zea mays L.) is the most important cereal in Mexico from which tortilla is produced. Tortillas produced from blue maize have been the focus of scientific studies due to their Tortillas are a staple food for Mexicans, consumed by 94% of the Mexican population, with a 335 g/day consumption per capita, equivalent to 122 kg/year [5].
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