Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

Ursu, Mioara Gabriela Slavu; Milea, Ştefania Adelina; Păcularu-Burada, Bogdan; Dumitraşcu, Loredana; Râpeanu, Gabriela; Stanciu, Silvius; Stănciuc, Nicoleta

doi:10.1016/j.fochx.2022.100521

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…The main effect of solvent composition positively influenced ( p < 0.001) the extraction, which means that the higher the amount of methanol in water, the higher the recovery of anthocyanins. The solvent composition has previously been reported as an influential variable for the extraction of anthocyanins from other similar matrices, such as purple corn cobs [ 4 , 36 ], purple corn flour [ 37 ], and red rice bran [ 38 ]. Hydroalcoholic mixtures are also more efficient than pure solvents for extracting moderately polar or amphiphilic molecules such as anthocyanins [ 39 , 40 ].…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology

Nurkhasanah,

Fardad,

Carrera

et al. 2023

MPs

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This study aimed to determine the optimal UAE conditions for extracting anthocyanins from pigmented corn using the Box–Behnken design (BBD). Six anthocyanins were identified in the samples and were used as response variables to evaluate the effects of the following working variables: extraction solvent pH (2–7), temperature (10–70 °C), solvent composition (0–50% methanol in water), and ultrasound power (20–80%). The extraction time (5–25 min) was evaluated for complete recovery. Response surface methodology suggested optimal conditions, specifically 36% methanol in water with pH 7 at 70 °C using 73% ultrasound power for 10 min. The method was validated with a high level of accuracy (>90% of recovery) and high precision (CV < 5% for both repeatability and intermediate precision). Finally, the proposed analytical extraction method was successfully applied to determine anthocyanins that covered a wide concentration range (36.47–551.92 mg kg−1) in several pigmented corn samples revealing potential varieties providing more health benefits.

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Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology

Nurkhasanah,

Fardad,

Carrera

et al. 2023

MPs

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“…Among them, cyanidin and peonidin were purple‐red, and pelargonidin was red‐orange, which was the main reason for the purple‐red colour of purple corn. Anthocyanin is also an effective antioxidant, which is related to anti‐inflammation, anti‐oxidation, anti‐diabetes, anti‐cancer effects, while promoting blood circulation, regulating blood pressure, controlling cholesterol levels, and so on (Phillips & Gardiner, 2011; Ursu et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn

Pang,

Zhao,

et al. 2024

Int J of Food Sci Tech

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SummaryPurple corn anthocyanins have rich nutritional value, but anthocyanins have low stability. The main objective of this study was to screen compounds from the common co‐pigments (polysaccharides, organic acids and colloids) that could improve the stability of anthocyanins and to investigate the effect of different co‐pigments on the stability of anthocyanins in purple corn during heat treatment. There were significant differences in copigmentation effects among different types of co‐pigments. The total anthocyanin retention rate of purple corn without co‐pigments was 15.02%. After copigmentation treatment with different compounds, among the polysaccharides, the total anthocyanin retention rates of 15% fructose and 15% glucose were 37.29% and 52.18%, respectively. The copigmentation effects of monosaccharides were better than those of disaccharides, sugar alcohols and cyclodextrins. Among the organic acids, the six co‐pigments were all organic acids containing phenolic rings. The retention rates of anthocyanins were 71.47% and 68.21% for 0.06% tannic acid and 0.1% tartaric acid, respectively, indicating high copigmentation effects. The a* value of purple corn was significantly increased after these treatments, indicating that organic acids had stronger copigmentation effects than polysaccharides. In the colloids, the total anthocyanin retention rate of 2.0% pectin was 43.72%, while 0.5% guar gum had a retention rate of 9.82%. However, low concentrations of guar gum promoted the degradation of anthocyanins, indicating weak copigmentation effects for colloids.

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Extraction by maceration, ultrasound, and pressurized liquid methods for the recovery of anthocyanins present in the peel of guabiju (Myrcianthes pungens)

Bombana,

do Nascimento,

Rigo

et al. 2023

Sustainable Chemistry and Pharmacy

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Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

Cited by 4 publications

References 33 publications

Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology

Ultrasound-Assisted Anthocyanins Extraction from Pigmented Corn: Optimization Using Response Surface Methodology

The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn

Extraction by maceration, ultrasound, and pressurized liquid methods for the recovery of anthocyanins present in the peel of guabiju (Myrcianthes pungens)

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