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Article

Studies on Physicochemical Characteristics of Anthocyanin from Super Dark Maize

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


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 3, 109-114
DOI: 10.12691/jfnr-2-3-3
Copyright © 2014 Science and Education Publishing

Cite this paper:
Xiupeng Mei, Hongni Qin, Jiuguang Wang, Guoqiang Wang, Chaoxian Liu, 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.

Correspondence to: Yilin  Cai, Maize Research Institute, Key Laboratory of Biotechnology and Crop Quality Improvement, Ministry of Agriculture, Southwest University, Chongqing, China. Email: caiyilin1789@163.com

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.

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