Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale.
| dc.contributor.author | Napan Tacca, Luis Enrique | |
| dc.contributor.author | Vietti Guzmán, Fredy Franco | |
| dc.contributor.author | Alvarez Yanamango, Erick George | |
| dc.contributor.author | Huayta Socantaype, Fredy Vicente | |
| dc.date.accessioned | 2018-12-17T03:07:59Z | |
| dc.date.accessioned | 2022-04-04T16:25:10Z | |
| dc.date.available | 2018-12-17T03:07:59Z | |
| dc.date.available | 2022-04-04T16:25:10Z | |
| dc.date.issued | 2018-09 | |
| dc.description.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. | en_US |
| dc.description.country | Peru | en |
| dc.description.institution | Pontificia Universidad Católica del Perú | en |
| dc.description.track | Engineering Design, Engineering Materials and Engineering Innovation | en |
| dc.identifier.isbn | 978-0-9993443-1-6 | |
| dc.identifier.issn | 2414-6390 | |
| dc.identifier.other | http://laccei.org/LACCEI2018-Lima/meta/FP290.html | |
| dc.identifier.uri | http://dx.doi.org/10.18687/LACCEI2018.1.1.290 | |
| dc.identifier.uri | https://axces.info/handle/10.18687/2018102_290 | |
| dc.journal.referato | peerReview | |
| dc.language.iso | English | en_US |
| dc.publisher | LACCEI Inc. | en_US |
| dc.rights | LACCEI License | |
| dc.rights.uri | https://laccei.org/blog/copyright-laccei-papers/ | |
| dc.subject | Zea mays L. | en_US |
| dc.subject | natural dyes | en_US |
| dc.subject | functional properties | en_US |
| dc.subject | antioxidantes. | en_US |
| dc.title | Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale. | |
| dc.type | Article | en_US |