Extraction of anthocyanins from black corn cultivated in Tunshi- Chimborazo subjected to different heat treatments for scalding
Journal Title: Biotecnología Vegetal - Year 2016, Vol 16, Issue 4
Abstract
In order to avoid the loss of anthocyanins during the preparation of black corn (Zea mays L.) as food, and for the extraction of these metabolites for industrial purposes, it is necessary to determine the effect of several factors that influence its final content. The objective of this work was to extract anthocyanins from black corn cultivated in Tunshi-Chimborazo, Ecuador subjected to different heat treatments for scalding. Black corn seeds were used and planted manually. The corn cobs harvests were subjected to three scalding treatments (immersion in boiling water, steam and microwave with 160W of power) with three times (3, 5 and 7 minutes). In addition, a control treatment was included without application of heat treatment. The content of total anthocyanins per sample was calculated as cyanidin 3-glucoside equivalent per kg fresh mass (mg kg -1 ). The content of anthocyanins was found to vary with the heat treatment applied. The extraction times conditioned the differences in anthocyanin content only at the extreme values for immersion in boiling water. Heat treatment methods of black corn for sclading such as immersion in boiling water, steam and microwave with 160 W of power condition the anthocyanin content. The maximum reduction of the anthocyanin equivalent content of cyanidin in the black corn grains was obtained in the treatment with immersion in boiling water during 7 min where it was reduced in 79%, while the preservation in these of the content of anthocyanins was achieved with the use of microwave with 160W of power for 3 min.
Authors and Affiliations
Carmen Díaz, Rosa Castro, Marcia Pesántez, Lidia Castro
Keywords
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