Nutritional Composition, Phenolic Compounds, and Antioxidant Capacity of Blue Corn Tortillas Fortified with Quelites (Amaranthus hybridus L.)

Tortillas are an essential food staple in the Mexican diet due to their nutritional value. Blue corn tortillas have been reported as a source of bioactive compounds, such as phenolic compounds and flavonoids. Likewise, the blue corn tortillas have been studied to enhance the nutritional and nutraceutical composition. In this sense, Quelites are a large family of plants with macronutrient and micronutrient content, as well as a source of phenolic compounds, flavonoids, and carotenoids. Among these, Amaranthus hybridus L. could fortify the blue corn tortilla composition. Therefore, this study aims to fortify blue corn tortillas with different concentrations of Quelites flours. The total flavonoid and phenolic compounds content, as well as the antioxidant capacity and identification of phenolic compounds, were evaluated on tortillas fortified with Quelites. The addition of Quelites to blue corn tortillas reduced the lipid and protein content, carbohydrate, and flavonoid content, and enhance the antioxidant capacity of tortillas as measured by FRAP, ORAC, and TEAC assays. Also, caffeic acid, chlorogenic acid, ferulic acid, and sinapic acid were identified on blue corn tortillas fortified with Quelites. These results support the use of A. hybridus L. as an ingredient to improve the nutrient and nutraceutical composition of foods.