ANTOCIANINAS MAIZ MORADO PDF

, Experts in Manufacturing and Exporting Antocianinas, Extracto Maiz Morado and 4 more Products. A Supplier on El índice de antocianinas en los diferentes sistemas de extracción fue entre 1,09 a Palabras clave: maíz morado, antocianinas, sistemas de extracción, color. Resumo. SALINAS MORENO, Yolanda; GARCIA SALINAS, Carolina; COUTINO ESTRADA, Bulmaro e VIDAL MARTINEZ, Víctor A.. Content and type variability.

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The purpose of this study was to investigate the effect of extraction systems on the anthocyanin index, antioxidant kinetics DPPH-radical scavenging capacity and color of purple corn Zea mays seeds. The factors studied were: Tristimulus colorimetry was applied to evaluate quantitatively and qualitatively the process.

The anthocyanins index in different extraction systems was between 1. To determine their radical scavenging capacity, the second-order rate constant for the oxidation of these extraction systems measured by the DPPH 1,1-diphenylpicrylhydrazyl radical method, ranged from 1. However, the correlation existing between color parameters and the second-order rate constant did not show a good relationship.

Purple corn, anthocyanins, extraction system, color, kinetic. Los factores estudiados fueron: Antioxidants are substances that when present in foods or in miaz body at low concentration compared with that of oxidizable substrates, significantly delays or prevents oxidation of that substrate 1. The term ”oxidizable antocianinss includes almost everything found in foods and in living tissues including proteins, lipids, carbohydrates antociaminas DNA.

Foods manufacturers have used food-grade antioxidants to prevent quality deterioration of products and to maintain their nutritional value.

Antioxidants have also been of interest to biochemists and health professionals because they may help the body protect itself against damage caused by reactive oxygen species and degenerative diseases 2. The anthocyanins constitute a major flavonoid group that is responsible for cyanic colors ranging from salmon pink through red and violet to dark blue of most flowers, fruits, and leaves of angiosperms. They are sometimes present in other plant tissues ,aiz as roots, tubers, stems, bulbils, are also found in various gymnosperms, ferns, and some bryophytes 3.

The common anthocyanidin aglycones are cyanidin cydelphinidin dppetunidin ptpeonidin pnpelargonidin pgand malvidin mv. They all have the basic flavylium cationic structure at low pH, and they differ antcianinas each other by having different substituents.

The prevalent sugar moieties are glucose, rhamnose, xylose, galactose, arabinose, and fructose. Both mono antociqninas diglycosides are common, as well as acylated forms. The sugar moiety can be located on carbons 3, 5, moraso, 3′, and 5′, the 3- and 5-positions being dominant 4 – 6. Anthocyanins pigments are very effective scavengers of free radicals, which have been demonstrated in vitro through such assays as free radical-scavenging capacity For hundreds of years, people from the Andean region have utilized native plants and crops to maintain and improve their health.

The kernels of antocianknas corn have long been used by the people of the Peruvian Andes to color foods and beverages, a practice just beginning to become popularized in the industrialized world. They also make a drink from the kernels which they call ”chicha morada”, which has been related by folklore to increased health benefits The content of antovianinas in purple corn Zea mayshave been previously characterized and major anthocyanins were derived from: Also other pigments such as anthocyanin-flavanol condensed were detected in pericarp and endosperm: Catechin- 4,8 -cyanidin-3,5-diglucoside, catechin- 4,8 -cyanidinmalonylglucosideglucoside, epicatechin- 4,8 -cyanidinmalonylglucoside- 5-glucoside The application of colorimetric systems, antlcianinas on uniform color space CIELAB is of great value in the quantification and characterization of the color properties antocianimas pigments and foods 13, However, it is important to study in depth the relationships between color and antioxidant kinetic, which may help to understand the basic principles that influence the anthocyanins color.

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The influence of extraction systems: The color properties of extraction systems were estimated by tristimulus colorimetry. The genetic material corresponds to an improved variety INIA basic. The purple corn seeds was not subjected to any form of special treatment.

Antocianina de maiz morado

The purple corn underwent a reduction in size and was conducted in two parts, the first by using a mortar and pestle, the second through a Mini chopper Moulinex Co. Extraction of anthocyanins from purple corn. Anthocyanins from purple corn were extracted through the method described by Yang et al.

The liquid part was placed in conical tubes and centrifuged at rpm. The supernatant was recovered and stored at 5oC before analysis. Total anthocyanins index TAI. Total anthocyanins index was determined using the pH differential method described by Giusti and Wrolstad To a mL aliquot of extract was added mL of buffer: Absorbance was measured at and nm and results were calculated by means of the following formulas and expressed as cyanidin O-glucoside, equation 1: The free radical-scavenging capacity 1,1-diphenyl- 2-picrylhydrazyl was determined through the method described by Brand-Williams et al.

The antiradical activity conditions were: Second-order rate constant k RSC was calculated to determine the radical scavenging capacity RSC of the different extraction systems tested. The concentration decrease of DPPH radical is shown in figure 2followed by the following equation: Second-order rate constant k RSC was calculated from the slope between the constant k and the concentration of the different extraction systems The kinetic analysis was measured by the disappearance of DPPH at nm.

Color intensity as the sum of absorbances atand nm 21was also calculated. Each experiment was performed in triplicate of three independent determinations.

The relationships existing between the second-order rate constants k RSCanthocyanin index and the CIELAB color parameters were assessed by simple and multiple regression models. Color coordinates and total anthocyanins index TAI. To investigate color quality in a systematic way it is necessary to objectively measure color. In this context, color denotes the visual appearance of the product whereas pigments or colorants are the chemical compounds that impart the observed color Figure 1 shows the average spectral response corresponding to different extraction systems, observing an increase in the absorption spectrum with decreasing solvent polarity.

All the extracts from different extraction systems were quantified with respect to the anthocyanins index. The effect of extraction systems are shown in table 1.

However, the anthocyanin index in the extraction systems is variable; these changes are mainly due to the solvent used, pH, temperature and extraction time 15, 23, Besides, it is important to note that there is a direct relationship between the extraction and anthocyanin content; this relationship is enhanced when there is an increase in the concentration amtocianinas solvent.

However, the type of matrix and solvent used plays an important role for the extraction of anthocyanins; this relationship is observed in three red grape varieties: While the hue h ab values ranged from 14 o to 19 o. Radical scavenger capacity of purple corn. In the presence of the extracts, a decrease in the absorbance at nm was observed.

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Measurements were made for s. Therefore, and taking into account the equation: Table 2 shows the values of rate mroado obtained. According to these results, the second-order rate constants k RSC increases with decreasing methanol concentration. Effect of extraction system on the color properties, anthocyanins and kinetic analysis.

The correlation of the extraction systems are shown by the Pearson coefficient 29, 30 for color coordinates, anthocyanins index and the second-order rate constants k RSC table 3. According to these results about the second-order rate constants k RSC there anticianinas no statistical difference with the color coordinates, and the anthocyanin index TAI. The correlations between the anthocyanins index and color coordinates were also determined.

These results were corroborated by Montes et al.

This indicates that high anthocyanins index originate low levels of h ab. In contrast Yang et al. The multiple regression models between the angular coordinates of the CIELAB space, which allow a more intuitive interpretation of the correlations, the anthocyanins index and secondorder rate constants are summarized in the table 4.

The assessment of the correlations existing between the anthocyanin index, second-order rate constants and CIELAB color coordinates were established by considering the former as dependent variables and the second as the predictor.

As it can be observed, values of R 2 close to 1 show a very high correlation, which may indicate a direct relationship between the rate of anthocyanins and CIELAB parameters. By contrast, values of R 2 below 0. However, the relationship between the angular and scalar coordinates with anthocyanins index is better. On the other hand, the radical scavenging capacity RSC is not necessarily due to the intensity of the color but to the presence and nature of chemical compounds that exert this activity.

Tristimulus Colorimetry omrado a qualitative analysis of the extracts, which is an advantage over the quantitative method based antocianlnas the measurement of absorbance.

Antocianinas – Maiz Morado

The characterization of antioxidants. Shahidi F Eds Natural antioxidants: Absorption and metabolism of anthocyanins: Anthocyanins-nature, occurrence and dietary burden. J Sci Food Agric. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem. Cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry. Characterization of acylated anthocyanins in callus induced from storage root of purple-fleshed sweet potato, Antocianinqs batatas L.

– Antocianinas, Extracto Maiz Morado

NMR characterisation and presence in different purple corn varieties. Antociahinas Food Compost Anal. Application of tristimulus colourimetry to optimize the extraction of anthocyanin from jaboticaba Myricia Jaboticaba Berg. Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices. Extraction and identification of anthocyanin from purple corn Zea mays L. Int J Food Sci Technol.

Wrolstad RE et al. Anthocyanins characterization and measurement with UV-Visible spectroscopy. Use of a free radical method to evaluate antioxidant activity. J Phys Chem B.