TY - JOUR
T1 - Anthocyanins, total phenolic compounds and antioxidant activity of purple corn (Zea mays L) cobs: Extraction method
AU - Gorriti Gutierrez, Arilmi
AU - Arroyo Acevedo, Jorge
AU - Negron Ballarte, Luisa
AU - Jurado Teixeira, Bertha
AU - Purizaca Llajaruna, Harold
AU - Santiago Aquise, Ilario
AU - Taype Espinoza, Evelyng
AU - Quispe Jacobo, Fredy
PY - 2009/11/1
Y1 - 2009/11/1
N2 - 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.
AB - 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.
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M3 - Article
SN - 0717-7917
SP - 509
EP - 518
JO - Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
JF - Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
ER -