Anthocyanins, total phenolic compounds and antioxidant activity of purple corn (Zea mays L) cobs: Extraction method

被引：0

作者：

Gorriti Gutierrez, Arilmi ^{[1
]}

Arroyo Acevedo, Jorge ^{[1
]}

Negron Ballarte, Luisa ^{[1
]}

Jurado Teixeira, Bertha ^{[1
]}

Purizaca Llajaruna, Harold ^{[1
]}

Santiago Aquise, Ilario ^{[1
]}

Taype Espinoza, Evelyng ^{[1
]}

Quispe Jacobo, Fredy ^{[2
]}

机构：

[1] Univ Nacl Mayor San Marcos, Fac Farm & Bioquim, Lima 14, Peru

[2] Empresa AGRONEGOCIOS PERUAGRO SRL, Lima, Peru

来源：

BOLETIN LATINOAMERICANO Y DEL CARIBE DE PLANTAS MEDICINALES Y AROMATICAS | 2009年 / 8卷 / 06期

关键词：

Corn purple cob; Zea mays; Anthocyanins; Phenolic compounds; Antioxidant activity; DPPH; STABILITY; COLOR; VARIETIES;

D O I：

暂无

中图分类号：

R [医药、卫生];

学科分类号：

10 ;

摘要：

Anthocyanins, total phenolic compounds and antioxidant activity of the extracts of purple corn cobs were evaluated in the investigation. The extractions were carried out in ethanolic solutions to 20% and pH 2 conditioned according to a factorial design with the factors temperature and times both in 4 levels. The results indicate anthocyanins between 11.567 and 37.127 mg/g cob, total phenolic compounds expressed as GAE between 23.426 and 76.962 mg GAE/g cob, and DPPH remaining between 17.06 and 68.80 %. The analysis of lineal regression indicates highly significant dependences between the antioxidant activity and total phenolic compounds (r(2) = 0.9974).

引用

页码：509 / 518

页数：10

共 27 条

[1] Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions [J].

Cabrita, L ;

Fossen, T ;

Andersen, OM .

FOOD CHEMISTRY, 2000, 68 (01) :101-107

[2] Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer [J].

Cai, YZ ;

Luo, Q ;

Sun, M ;

Corke, H .

LIFE SCIENCES, 2004, 74 (17) :2157-2184

[3] Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants [J].

Cevallos-Casals, BA ;

Cisneros-Zevallos, L .

FOOD CHEMISTRY, 2004, 86 (01) :69-77

[4] LC-MS analysis of anthocyanins from purple corn cob [J].

de Pascual-Teresa, S ;

Santos-Buelga, C ;

Rivas-Gonzalo, JC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2002, 82 (09) :1003-1006

[5]

Duhard V, 1997, AGRO FOOD IND HI TEC, V8, P28

[6] Anthocyanins in cereals [J].

Escribano-Bailón, MT ;

Santos-Buelga, C ;

Rivas-Gonzalo, JC .

JOURNAL OF CHROMATOGRAPHY A, 2004, 1054 (1-2) :129-141

[7]

FISKAA HS, 2007, POSTHARVEST BIOL TEC, V45, P1

[8]

FLORES JS, 1996, MANUAL SAS PCS, P114

[9]

Giusti M.M., 2001, CURR PROTOCOLS FOOD, V2, P1, DOI [DOI 10.1002/0471142913.FAF0102S00, 10.1002/0471142913.faf0102-00]

[10] Acylated anthocyanins from edible sources and their applications in food systems [J].

Giusti, MM ;

Wrolstad, RE .

BIOCHEMICAL ENGINEERING JOURNAL, 2003, 14 (03) :217-225

← 1 2 3 →