Napan Tacca, Luis EnriqueVietti Guzmán, Fredy FrancoAlvarez Yanamango, Erick GeorgeHuayta Socantaype, Fredy Vicente2018-12-172022-04-042018-12-172022-04-042018-09978-0-9993443-1-62414-6390http://laccei.org/LACCEI2018-Lima/meta/FP290.htmlhttp://dx.doi.org/10.18687/LACCEI2018.1.1.290http://axces.info/handle/10.18687/2018102_290The 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.EnglishLACCEI Licensehttps://laccei.org/blog/copyright-laccei-papers/Zea mays L.natural dyesfunctional propertiesantioxidantes.Article