Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
Francisco J. Barba,
Hiba N. Rajha,
Espérance Debs,
Anna-Maria Abi-Khattar,
Stéphanie Khabbaz,
Basharat Nabi Dar,
Mario J. Simirgiotis,
Juan Manuel Castagnini,
Richard G. Maroun,
Nicolas Louka
Affiliations
Francisco J. Barba
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
Hiba N. Rajha
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
Espérance Debs
Department of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, Lebanon
Anna-Maria Abi-Khattar
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
Stéphanie Khabbaz
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
Basharat Nabi Dar
Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, India
Mario J. Simirgiotis
Institute of Pharmacy, Faculty of Sciences, Universidad Austral de Chile, Elena Haverbeck S-N, Valdivia 5090000, Chile
Juan Manuel Castagnini
Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
Richard G. Maroun
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
Nicolas Louka
Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs’ spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.
