Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

Mioara Gabriela Slavu Ursu; Ștefania Adelina Milea; Bogdan Păcularu-Burada; Loredana Dumitrașcu; Gabriela Râpeanu; Silvius Stanciu; Nicoleta Stănciuc

Food Chemistry: X (Mar 2023)

Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

Mioara Gabriela Slavu Ursu,
Ștefania Adelina Milea,
Bogdan Păcularu-Burada,
Loredana Dumitrașcu,
Gabriela Râpeanu,
Silvius Stanciu,
Nicoleta Stănciuc

Affiliations

Mioara Gabriela Slavu Ursu: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Ștefania Adelina Milea: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Bogdan Păcularu-Burada: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Loredana Dumitrașcu: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Gabriela Râpeanu: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Silvius Stanciu: Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania
Nicoleta Stănciuc: Corresponding author at: Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domnească Street 111, Building E, Room E304, 800201 Galati, Romania.; Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania

Journal volume & issue: Vol. 17
p. 100521

Abstract

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In this study, the Response Surface Methodology was used to optimize the extraction conditions for anthocyanins from purple corn flour (PCF), whereas the optimized extract was characterized in terms of phytochemicals content, inhibitory activity against metabolic associated enzymes and the potential to stimulate the metabolic activity of yeasts. The optimized conditions using a Box-Behnken design (BBD) of response surface methodology (RSM) were as follow: temperature (39 °C), extraction time (5 h), liquid/solid ratio (30 mL/g) and ethanol concentration (73 %), yielding a maximum response predicted and experimental values of 13.77 and 14.04 ± 0.02 mg cyanidin 3-O-glucoside equivalents (C3G)/g dry weight (DW). The extract showed a high content in myricetin, quercetin 3-β-d-glucoside, kaempferol, whereas the main anthocyanin was C3G. The extract was test the effect on metabolic activity of Saccharomyces cerevisiae, with the highest multiplication rate obtained at 1.2 mg/100 mL. The extract showed potential antidiabetic, hypocholesterolemic and preventive effects against Parkinson’s disease and melanoma. The findings provide the optimum conditions to obtain an anthocyanin enriched extract, for multiple applications.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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