Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2015, 3(10), 629-636
DOI: 10.12691/jfnr-3-10-2
Open AccessArticle

Antioxidant Properties and Color Stability of Anthocyanin Purified Extracts from Thai Waxy Purple Corn Cob

Benjaruk Vayupharp1 and Varaporn Laksanalamai1,

1Faculty of Food Technology Rangsit University, Meang-Ake Pahtumthani, Thailand

Pub. Date: December 03, 2015

Cite this paper:
Benjaruk Vayupharp and Varaporn Laksanalamai. Antioxidant Properties and Color Stability of Anthocyanin Purified Extracts from Thai Waxy Purple Corn Cob. Journal of Food and Nutrition Research. 2015; 3(10):629-636. doi: 10.12691/jfnr-3-10-2

Abstract

The extraction, purification, and identification of extracted anthocyanins from Thai waxy purple corn cob were determined. Anthocyanins and total phenol content were prepared by 0.01% HCl- water and 0.01% HCl-ethanol extractions. The ratios of 1:20 and 1:100 (solid: solvent) for 90 mins were the proper extraction conditions to obtain the maximum amount of anthocyanin extracts and the optimum amount of total phenol content as extracted by acidified water and acidified ethanol, respectively. The antioxidant activities of the anthocyanin extract measured by DPPH radical-scavenging activities and ferric reducing antioxidant powers (FRAP) were in a range of 6.51 mM ascorbic acid /100g-6.29 mM ascorbic acid /100g, and 5.34 mM ascorbic acid /100g-4.68 mM ascorbic acid /100g, respectively. A profile of the anthocyanin extracts identified by LC-MS was composed of 7 major anthocyanins; (1) cyanidin-3-glucoside, (2) pelargonidin-3-glucoside, (3) peonidin-3-glucoside, (4) cyanidin-3-(6-malonylglucoside), (5) pelargonidin-3-(6-malonylglucoside), (6) peonidin-3-(6-malonylglucoside) and (7) cyanidin-3-(6-ethylmalonylglucoside). The color of the anthocyanin extracts was dependent upon pH which gradually changed from dark red to dark brown when pH increased from 1 to 9. An increase in the degradation rate constant (k) with a corresponding decline in the t1/2 values was observed with the increasing temperature at pH 1 and 4. Due to the effect of pH and temperature on the stability of the anthocyanin extract from Thai waxy purple corn cob with the consequence of color changes, it is preferable to apply anthocyanin extract in acidic foods at low temperature to assure stability of color in the products.

Keywords:
anthocyanins antioxidant properties color stability Thai waxy corn cob

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