The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L.) cob anthocyanin powders

Lao, Fei; Giusti, M. Mónica

doi:10.1016/j.foodchem.2017.01.091

Cited by 49 publications

(33 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The identified structures are in accordance with the previous reports where the same HPLC method was used and they are: cyanidin‐3‐glucoside, pelargonidin‐3‐glucoside, peonidin‐3‐glucoside, cyanidin‐3‐(6’’malonyl)glucoside, pelargonidin‐3‐(6’’malonyl)glucoside, and peonidin‐3‐(6’’malonyl)glucoside (Yang & Zhai, ). The same anthocyanin profile was found in different parts of the corn: corn husk (Chung‐Ying et al., ), corn cob (De Pascual‐Teresa et al., ), and kernel (Moreno, Sánchez, Hernández, & Lobato, ); and using maceration (Lao & Giusti, )(Yang & Zhai, ), ultrasound (Chen et al., ), or microwave extraction (Yang & Zhai, ). The corn husk contained more peonidin‐3‐(6’’malonyl)glucoside and pelargonidin‐3‐(6’’malonyl)glucoside than it was found in corn cob.…”

Section: Resultsmentioning

confidence: 74%

“…Furthermore, previous research includes improvement in extraction process (Somavat, Kumar, & Singh, ), stabilization (Lao & Giusti, ), composition (Haggard et al., ), and biological activity (Mazewski, Liang, & Gonzalez de Mejia, ). There are general factors in the extraction process of anthocyanins that affect its outcome such as solvent system, solvent‐to‐solid ratio, number of extractions, and acid type, which plays an important role in extraction efficiency regardless of method.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Fernández-Aulis

Hérnández-Vázquez

Aguilar-Osorio

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Pigmented maize has been extensively studied due to its high anthocyanin content. This study has been focused mainly on kernel, although the whole plant of purple corn is a potential source of anthocyanins. First, general parameters of extraction (solvent system, solvent-to-solid ratio, number of extractions, and acid type) were established depending on the total anthocyanins content. Then, three extraction methods to access anthocyanins were compared: maceration extraction (ME), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Since the residual material still possessed an intense color, a further treatment was performed by application of enzymatic-assisted extraction (EAE). Three enzymatic cocktails (Xylanases, Celluclast, and Depol), pH, and temperature were evaluated to establish optimal reaction conditions. Subsequent analysis and identification of the anthocyanins obtained by four different extraction techniques were performed using HPLC and HPLC-mass spectrometry, respectively. The most efficient method was UAE using 20 min of ultrasound (100 W) preceded by sample treatment in the following conditions: ethanol/water/lactic acid mixture (80:19:1), two extractions, 1:10 solvent-to-solid ratio. As a result, anthocyanins from corn cob and corn husk were extracted at concentrations of 24.32 and 25.80 mg/gDW, respectively. No difference in the anthocyanins profile for samples extracted by three different methods was observed. However, an enhanced presence of cyanidin-3-(6''malonyl)glucoside was detected in the sample corresponding to the EAE method. Therefore, the Cahuacintle corn husk can be considered as a competitive source of anthocyanins with the available commercial sources.

show abstract

Section: Resultsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Fernández-Aulis

Hérnández-Vázquez

Aguilar-Osorio

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Other major phenolic compounds detected in P. nigra mesocarp fine flour were anthocyanins (Table ). Hydrosoluble pigment levels were higher than other anthocyanin‐rich foods such as blueberries (1.3 to 3.8 mg/g FW) and purple corn (6.8 to 82.3 mg/g FW) (He et al., ; Lao & Giusti, ). Pérez et al.…”

Section: Resultsmentioning

confidence: 99%

Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process

Pérez

Zampini

Arena

et al. 2018

Journal of Food Science

View full text Add to dashboard Cite

Pods of P. nigra are traditional food resources in South America. The non-conventional flour obtained from them is a food that inhibits enzymes linked to carbohydrates metabolism and lipids metabolism, show antioxidant activity and anti-inflamatory activity, principally on COX-2. This natural product is a promising resource that could be used as a functional food or as functional ingredient in food formulations for reduce the risk of the development of obesity. Our studies are relevant to stimulate a sustainable management of this specie and for its development as potential new crops.

show abstract

“…There is a better protection by self-association. Other strategy is the encapsulated of anthocyanins in alginate-pectin hydrogel [49] and the spray-dried purple corn found that 5% of maltodextrin, 150°C and water are the best condition to obtain a soluble product with the major anthocyanin concentration [50]. Haggard in 2018 also found that beverage with more pelargonidin-3-glucoside concentration has a major half-life [10].…”

Section: Applications Of Pigmented Corn Anthocyaninsmentioning

confidence: 99%

“…Apoptosis induction [18] Adiposites lipolysis Antioxidant activity [56] Naringenin glucoside Antioxidant activity [50] Maysin Neuroprotector [31] Rutin Antioxidant activity [56] Hyperoside Antioxidant activity [56] Kaempferol Antioxidant activity [50] Morin Antioxidant activity [50] Table 9. Biological activity of maizes flavonoids.…”

Section: Quercetinementioning

confidence: 99%

Bioactive Compounds in Pigmented Maize

Navarro¹,

Torres²,

Fernández-Aulis³

et al. 2018

Corn - Production and Human Health in Changing Climate

View full text Add to dashboard Cite

Mexico is the center of origin of maize where there is a great variety of pigmented corns with health benefits. These properties are attributed to their high content of phenolic compounds. The most studied compounds are anthocyanins that no matter the variety of corn are mainly six: cyanidin, pelargonidin and peonidin-3-glucoside and their malonated derivatives. Among the pigmented corns, the purple has the most concentration of anthocyanins, these are found in the whole plant but in more quantity in the silk. The health benefits attach to anthocyanins are principally anti-obesity agent and anticancer activity. Regarding the phenolic acids reported in the pigmented corn plant, the most abundant acid in kernel is ferulic acid, in cob is syringic acid while in the silk is chlorogenic acid. This variation, in the phenolic acid profiles according to the organ, indicates the biological function that each of them plays in the plant; meanwhile in humans, they have important antioxidant effects. Flavonoids are the group less studied of bioactive compounds in pigmented corns; however, the concentrations of these compounds are high especially in purple silk; inside the flavonoids described are morin, kaempferol, naringin, maysin, rutin, quercetin and hyperoside; with antioxidant effects, as neuroprotective, apoptosis induction and others.

show abstract

The effect of pigment matrix, temperature and amount of carrier on the yield and final color properties of spray dried purple corn (Zea mays L.) cob anthocyanin powders

Cited by 49 publications

References 36 publications

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Extraction and Identification of Anthocyanins in Corn Cob and Corn Husk from Cacahuacintle Maize

Prosopis nigra Mesocarp Fine Flour, A Source of Phytochemicals with Potential Effect on Enzymes Linked to Metabolic Syndrome, Oxidative Stress, and Inflammatory Process

Bioactive Compounds in Pigmented Maize

Contact Info

Product

Resources

About