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Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract.
J Food Sci. 2007 Sep; 72(7):C363-8.JF

Abstract

Purple corn (Zea mays L.) is a rich and economic source of anthocyanin colorants and functional ingredients. However, high levels of anthocyanin-rich waste are generated during processing, reducing the yields and increasing the costs of the final product. This waste has been associated with anthocyanin complexation with tannins and proteins. Our objective was to evaluate anthocyanin extraction methods to reduce purple corn waste. Different solvents (water, 0.01%-HCl-acidified water, and 0.01%-HCl-acidified ethanol), temperatures (room temperature, 50, 75, and 100 degrees C), and times of exposure to the solvents were investigated. Acetone (70% acetone in water) extraction was used as control. Anthocyanins, total phenolics, tannins, and proteins in extracts were measured by the pH differential, Folin-Ciocalteu, protein precipitation, and BCA assay methods. Qualitative analyses were done by HPLC coupled to a PDA detector and SDS-PAGE analysis. Water at 50 degrees C achieved the highest yield of anthocyanins (0.94 +/- 0.03 g per 100 g dry corncob) with relatively low tannins and proteins, comparable to the anthocyanin yield obtained by 70% acetone (0.98 +/- 0.08 g per 100 g dry corncob). Extending the extraction time from 20 to 60 min and using consecutive reextraction procedures reduced anthocyanin purity, increasing the yields of other phenolics. A neutral protease was applied to the extracts and effectively decomposed the major protein that was believed to contribute to the development of anthocyanin complexation and waste generation. Extraction time, consecutive reextraction procedures, and enzyme hydrolysis should be considered for high yield of anthocyanins and waste reduction.

Authors+Show Affiliations

Jing P
Dept. of Food Science and Technology, The Ohio State Univ., Columbus, Ohio 43210-1096, USA.
Giusti MM
No affiliation info available

MeSH

AcetoneAnthocyaninsChromatography, High Pressure LiquidElectrophoresis, Polyacrylamide GelFood HandlingHydrogen-Ion ConcentrationOxidation-ReductionPigments, BiologicalPlant ExtractsPlant ProteinsSolventsTanninsTemperatureTime FactorsZea mays

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17995633

Citation

Jing, P, and M M. Giusti. "Effects of Extraction Conditions On Improving the Yield and Quality of an Anthocyanin-rich Purple Corn (Zea Mays L.) Color Extract." Journal of Food Science, vol. 72, no. 7, 2007, pp. C363-8.
Jing P, Giusti MM. Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. J Food Sci. 2007;72(7):C363-8.
Jing, P., & Giusti, M. M. (2007). Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. Journal of Food Science, 72(7), C363-8.
Jing P, Giusti MM. Effects of Extraction Conditions On Improving the Yield and Quality of an Anthocyanin-rich Purple Corn (Zea Mays L.) Color Extract. J Food Sci. 2007;72(7):C363-8. PubMed PMID: 17995633.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of extraction conditions on improving the yield and quality of an anthocyanin-rich purple corn (Zea mays L.) color extract. AU - Jing,P, AU - Giusti,M M, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - C363 EP - 8 JF - Journal of food science JO - J Food Sci VL - 72 IS - 7 N2 - Purple corn (Zea mays L.) is a rich and economic source of anthocyanin colorants and functional ingredients. However, high levels of anthocyanin-rich waste are generated during processing, reducing the yields and increasing the costs of the final product. This waste has been associated with anthocyanin complexation with tannins and proteins. Our objective was to evaluate anthocyanin extraction methods to reduce purple corn waste. Different solvents (water, 0.01%-HCl-acidified water, and 0.01%-HCl-acidified ethanol), temperatures (room temperature, 50, 75, and 100 degrees C), and times of exposure to the solvents were investigated. Acetone (70% acetone in water) extraction was used as control. Anthocyanins, total phenolics, tannins, and proteins in extracts were measured by the pH differential, Folin-Ciocalteu, protein precipitation, and BCA assay methods. Qualitative analyses were done by HPLC coupled to a PDA detector and SDS-PAGE analysis. Water at 50 degrees C achieved the highest yield of anthocyanins (0.94 +/- 0.03 g per 100 g dry corncob) with relatively low tannins and proteins, comparable to the anthocyanin yield obtained by 70% acetone (0.98 +/- 0.08 g per 100 g dry corncob). Extending the extraction time from 20 to 60 min and using consecutive reextraction procedures reduced anthocyanin purity, increasing the yields of other phenolics. A neutral protease was applied to the extracts and effectively decomposed the major protein that was believed to contribute to the development of anthocyanin complexation and waste generation. Extraction time, consecutive reextraction procedures, and enzyme hydrolysis should be considered for high yield of anthocyanins and waste reduction. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995633/Effects_of_extraction_conditions_on_improving_the_yield_and_quality_of_an_anthocyanin_rich_purple_corn__Zea_mays_L___color_extract_ DB - PRIME DP - Unbound Medicine ER -