Effects of pozole broth production on phenolic acids and antioxidant activity of specialty maize landraces

Pozolero is a maize genotype used to prepare a traditional and ancient dish (broth) named pozole. The large and soft-textured kernels are lime-cooked (nixtamalized) and boiled until the kernels burst. In this study, six different maize genotypes were used to produce pozole, and the effects of processing on phenolic acids and antioxidant (AOX) activity were evaluated. Total and specific phenolic acids and AOX activity were assayed in soluble and bound forms and measured before and during processing in the pozole broth. Results showed that pozolero genotypes displayed the expected biophysical properties, such as high flotation index (>90%), high germ and pedicel proportions, and low test weight (