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

Arilmi Gorriti Gutierrez, Jorge Arroyo Acevedo, Luisa Negron Ballarte, Bertha Jurado Teixeira, Harold Purizaca Llajaruna, Ilario Santiago Aquise, Evelyng Taype Espinoza, Fredy Quispe Jacobo

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Abstract

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 (r2 = 0.9974). © 2009 The Authors.
Original languageAmerican English
Pages (from-to)509-518
Number of pages10
JournalBoletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
StatePublished - 1 Nov 2009

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    Gorriti Gutierrez, A., Arroyo Acevedo, J., Negron Ballarte, L., Jurado Teixeira, B., Purizaca Llajaruna, H., Santiago Aquise, I., Taype Espinoza, E., & Quispe Jacobo, F. (2009). Anthocyanins, total phenolic compounds and antioxidant activity of purple corn (Zea mays L) cobs: Extraction method. Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas, 509-518.