Comparison of chemical, color stability, and phenolic composition from pericarp of nine colored corn unique varieties in a beverage model

Sage Haggard, Diego Luna-Vital, Leslie West, John A. Juvik, Laura Chatham, Michael Paulsmeyer, Elvira Gonzalez de Mejia

Research output: Contribution to journalArticle

Abstract

The objective was to compare the chemical stability and color of nine unique anthocyanin-rich colored corn varieties named/coded as V1, V2, V3… V9. Extracts were added to a beverage model and stored at 4 °C, 22 °C, or 32 °C for 12 weeks. After 12 weeks of storage at 32 °C, variety V6 [high condensed form (CF), high cyanidin-3-O-glucoside (C3G)] had the longest anthocyanin half-life, based on the quantification by HPLC. V3 [high pelargonidin (Pg), high acylated form (C3-mal)] and V5 (high CF, high C3G, high C3-mal) had the most favorable hue. V5 and V6 had some of the smallest changes in color over time. These findings suggest that an abundance of condensed forms with C3G in corn extracts could contribute to the improved stability. Beverage storage parameters also influenced color parameters; low temperatures and low pH enhanced color and anthocyanin stability. The most promising corn varieties for future experiments are V3, V5, and V6 based on color retention.

Original languageEnglish (US)
Pages (from-to)286-297
Number of pages12
JournalFood Research International
Volume105
DOIs
StatePublished - Mar 2018

    Fingerprint

Keywords

  • Anthocyanin
  • Beverage
  • Color
  • Corn
  • Phenolic
  • Stability
  • Zea mays

ASJC Scopus subject areas

  • Food Science

Cite this