Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale.
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Date
2018-09
Journal Title
Journal ISSN
Volume Title
Publisher
LACCEI Inc.
Abstract
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.
Description
Keywords
Zea mays L., natural dyes, functional properties, antioxidantes.