Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize

Xiupeng Mei¹, Hongni Qin¹, Jiuguang Wang¹, Guoqiang Wang¹, Chaoxian Liu¹ and Yilin Cai^1,

¹Maize Research Institute, Key Laboratory of Biotechnology and Crop Quality Improvement, Ministry of Agriculture, Southwest University, Chongqing, China

Cite this paper:
Xiupeng Mei, Hongni Qin, Jiuguang Wang, Guoqiang Wang, Chaoxian Liu and Yilin Cai. Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize. Journal of Food and Nutrition Research. 2014; 2(3):109-114. doi: 10.12691/jfnr-2-3-3

Abstract

The effects of temperature, light, oxidant, soluble sugar, food additive (i.e. citric acid, benzoic acid, and ascorbic acid) and metal ions of K⁺, Ca²⁺, Cu²⁺, Al³⁺, Mn²⁺, Fe³⁺, Sn²⁺, Mg²⁺ on the stability of anthocyanin extracted from the kernels of novel inbred line super dark maize (SDM) with the strategy of HCl-carbinol were systematically analyzed. The results showed that the extracted anthocyanin was steady in acid conditions (pH≤ 3) and stable to heat and light; it had good anti-oxidation and maintained sensitive to reducing agents and insensitive to soluble sugar. Citric acid had positive effect on the stability of anthocyanin while benzoic acid and ascorbic acid negative; metal ions (1 mMol·L^-1) of K⁺、Ca²⁺、Cu²⁺、Al³⁺、Mn²⁺ exhibited no obvious effect on the anthocyanin while ions of Fe³⁺、Sn²⁺、Mg²⁺ obvious.

Keywords:
anthocyanin physicochemical characteristics super dark maize

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