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

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)

Resumen

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.
Idioma originalInglés estadounidense
Páginas (desde-hasta)509-518
Número de páginas10
PublicaciónBoletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
EstadoPublicada - 1 nov 2009

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