Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale.

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Date
2018-09Author
Napan Tacca, Luis Enrique
Vietti Guzmán, Fredy Franco
Alvarez Yanamango, Erick George
Huayta Socantaype, Fredy Vicente
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The present research aimed the evaluation of the
changes in functional properties during the processing of purple
corn dye extracted of its cob by solid-liquid extraction, then
concentration and spray-dried in order to obtain a dye powder. The
test performed were determination of Total Anthocynins (TA), Total
Phenolic Content (TPC), and Antioxidant Capacity (AC) by ABTS
method. Results obtained were TA content of 125,76 ± 1,23 mg TA/g
DM, TPC of 127.47 ± 0.59 mg GAE/g DM, ABTS EC50 of 72.15 ±
1.16 µg TE/g (water-methanol extract) in purple corn cob
characterization; in purple corn cob aqueous extract were TA
content of 0.53 mg TA/ml, 1.81 mg GAE/ml, 787.17 µg TE/ml; and
after concentration TA content of 0.62 mg TA/ml, 2.26 mg GAE/ml,
2471.77 µg TE/ml; and for purple corn dye powder were TA content
of 0.37mg TA/ml, 0.81 mg GAE/ml, 1961.20 µg TE/ml, where
degradation is observable due to exposure to high temperatures, but
keeping a high ratios of these functional compounds which is very
desirable in order to use the natural dyes as substitutes of artificial
ones, and is a promissory source of functional compounds for
increasing nutritional values into food products.