Antioxidant Purple Corn Protein Concentrate from Germinated Andean Purple Corn Seeds

Abstract

Ecuador Andean purple corn (Zea mays L.) was subjected to a germination process at 15–40 °C for 24–168 incubation hours. Purple corn protein concentrates (PCPCs) were obtained by alkaline extraction at pH 8.0 and pH 10.0, followed by an isoelectric precipitation process at pH 4.0, pH 5.0 and pH 6.0. Proteins and phenolic content of PCPCs was calculated. PCPC antioxidant properties were determined by the ferric-reducing antioxidant power (FRAP) in vitro method and by the 2,2-azinobis, 3-ethyl-benzothiazoline-6-sulfonic acid, (ABTS) in vitro method. Andean purple corn seeds were able to germinate under the germination conditions tested in this study. The higher percentage of germination was of 63.33% at 168 h/25 °C. The PCPCs protein profile was characterized for the presence of six bands with molecular weights of 14.50 kDa, 20.12 kDa, 25.18 kDa, 41.85 kDa, 59.59 kDa, and 65.87 kDa. Germinated PCPC presented a high TPC content with ranges of 605.71–1820.00 mg gallic acid equivalents (GAE)/g PCPC dry weight (DW), germinated PCPC/72 h/25 °C presented a higher value of 1820.00 mg GAE/g PCPC, DW. All germinated PCPCs samples assayed presented strong antioxidant activity when measured by the ABTS and FRAP methods. Germinated PCPC/144 h/35 °C presented high antioxidant activity by ABTS with 804.35 µmol Trolox equivalents (TE)/g PCPC DW and germinated PCPC/144 h/30 °C presented a high value by the FRAP method, 987.83 µmol TE/g PCPC DW.

Keywords

• Andean purple corn
• <i>Zea mays</i>
• purple corn protein concentrate
• germinated
• antioxidant activity