Antocianinas, fenoles totales y actividad antioxidante de las corontas del maíz morado (Zea mays L.): Método de extracción

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

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

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

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).

Translated title of the contributionAnthocyanins, total phenolic compounds and antioxidant activity of purple corn (Zea mays L) cobs: Extraction method
Original languageSpanish
Pages (from-to)509-518
Number of pages10
JournalBoletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
Volume8
Issue number6
StatePublished - Nov 2009
Externally publishedYes

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