Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography.

Autor: Carrera EJ; Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia. Electronic address: estefyjoha@gmail.com., Cejudo-Bastante MJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjcejudo@us.es., Hurtado N; Departamento de Química, Grupo de Investigación en Productos de Importancia Biológica (GIPIB), Universidad de Nariño, San Juan de Pasto, Nariño, Colombia. Electronic address: nhurtado@unal.edu.co., Heredia FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es., González-Miret ML; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: miret@us.es.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jul; Vol. 169, pp. 112931. Date of Electronic Publication: 2023 May 02.
DOI: 10.1016/j.foodres.2023.112931
Abstrakt: Colombian purple corn Zea mays L. by-products have been chemically characterized. To achieve this, after Amberlite XAD-7 purification and Sephadex LH-20 fractionation, the accurate anthocyanin and flavonol profile using UHPL-DAD-ESI-MS, total monomeric anthocyanin (TMA), polyphenols using Folin-Ciocalteau reduction capacity (FCRC), and antioxidant activity (DPPH and TEAC) of each fraction were performed. Cob and leaves illustrated a more complete flavonoid profile and a higher content of anthocyanins and flavonols, strongly related to the highest reducing power and radical scavenging activity compared to grains. Furthermore, the most antioxidant fractions corresponded to the higher molecular weight compounds. The cob and leaves were enriched in cyanidin-3-O-glucoside, cyanidin-3-O-malonyl-hexoside, and peonidin-3-O-glucoside, peonidin-3-O-(6''-malonyl-glucoside). The purification and fractionation allowed us to establish the chemical and antioxidant characterization, and the resulting revalorization, of purple corn by-products for the first time, and to have available pure fractions of Zea mays L. for a wide diversity of industries.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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