EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN

The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using hydroch...

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Autores principales:	Fernando RAMOS-ESCUDERO, María L. GONZÁLEZ-MIRET, Agustín GARCÍA-ASUERO
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2012
Materias:	Purple corn anthocyanins extraction system color kinetic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/beccea45c37946ea90d605e8a788ed85
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spelling	oai:doaj.org-article:beccea45c37946ea90d605e8a788ed852021-11-19T04:13:01ZEFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN0121-40042145-2660https://doaj.org/article/beccea45c37946ea90d605e8a788ed852012-04-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/5356https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using hydrochloric acid as a means of acidifying. Tristimulus colorimetry was applied to evaluate quantitatively and qualitatively the process. The estimated effect and ANOVA parameters were calculated. The anthocyanins index in different extraction systems was between 1.09 to 2.87 mg/g. The highest anthocyanin index was obtained at an extraction system of 100% methanol. To determine their radical scavenging capacity, the second-order rate constant for the oxidation of these extraction systems measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 1.19x10-2 to 1.27x10-2 (mg/mL)-1(s-1). The greatest second-order rate constant was obtained at an extraction system of 60% methanol. Regarding the simple regressions analysis the anthocyanin index showed a better relationship with CIELAB parameters: (L; r =-0.928, p < 0.05), (a; r = 0.982, p < 0.01), (b; r = 0.927, p < 0.05), (Cab; r = 0.9793, p < 0.01) and (hab; r = -0.936, p < 0.05). However, the correlation existing between color parameters and the second-order rate constant did not show a good relationship. When multiple linear regression analysis were applied considering the angular coordinates (L, Cab, hab) as independent variable values, a R2 nearing 1 was obtained for anthocyanins index. While a value of R2 = 0.63 was obtained for the second-order rate constant. Fernando RAMOS-ESCUDEROMaría L. GONZÁLEZ-MIRETAgustín GARCÍA-ASUEROUniversidad de AntioquiaarticlePurple cornanthocyaninsextraction systemcolorkinetic.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 19, Iss 1 (2012)
institution	DOAJ
collection	DOAJ
language	EN
topic	Purple corn anthocyanins extraction system color kinetic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Purple corn anthocyanins extraction system color kinetic. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Fernando RAMOS-ESCUDERO María L. GONZÁLEZ-MIRET Agustín GARCÍA-ASUERO EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
description	The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics (DPPH-radical scavenging capacity) and color of purple corn (Zea mays) seeds. The factors studied were: extraction system (methanol, 100%, 80%, 60%, 40, 20% v/v) using hydrochloric acid as a means of acidifying. Tristimulus colorimetry was applied to evaluate quantitatively and qualitatively the process. The estimated effect and ANOVA parameters were calculated. The anthocyanins index in different extraction systems was between 1.09 to 2.87 mg/g. The highest anthocyanin index was obtained at an extraction system of 100% methanol. To determine their radical scavenging capacity, the second-order rate constant for the oxidation of these extraction systems measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl radical) method, ranged from 1.19x10-2 to 1.27x10-2 (mg/mL)-1(s-1). The greatest second-order rate constant was obtained at an extraction system of 60% methanol. Regarding the simple regressions analysis the anthocyanin index showed a better relationship with CIELAB parameters: (L; r =-0.928, p < 0.05), (a; r = 0.982, p < 0.01), (b; r = 0.927, p < 0.05), (Cab; r = 0.9793, p < 0.01) and (hab; r = -0.936, p < 0.05). However, the correlation existing between color parameters and the second-order rate constant did not show a good relationship. When multiple linear regression analysis were applied considering the angular coordinates (L, Cab, hab) as independent variable values, a R2 nearing 1 was obtained for anthocyanins index. While a value of R2 = 0.63 was obtained for the second-order rate constant.
format	article
author	Fernando RAMOS-ESCUDERO María L. GONZÁLEZ-MIRET Agustín GARCÍA-ASUERO
author_facet	Fernando RAMOS-ESCUDERO María L. GONZÁLEZ-MIRET Agustín GARCÍA-ASUERO
author_sort	Fernando RAMOS-ESCUDERO
title	EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
title_short	EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
title_full	EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
title_fullStr	EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
title_full_unstemmed	EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN
title_sort	effect of various extraction systems on the antioxidant activity kinetic and color of extracts from purple corn
publisher	Universidad de Antioquia
publishDate	2012
url	https://doaj.org/article/beccea45c37946ea90d605e8a788ed85
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EFFECT OF VARIOUS EXTRACTION SYSTEMS ON THE ANTIOXIDANT ACTIVITY KINETIC AND COLOR OF EXTRACTS FROM PURPLE CORN

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