Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

Qian Li, Vijay Singh, Elvira Demejia, Pavel Somavat

Research output: Contribution to journalArticle

Abstract

Background and objectives: Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings: Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin-3-O-glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions: Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2-based extraction. Significance and novelty: A novel method for increasing anthocyanin yields from purple corn is proposed.

Original languageEnglish (US)
Pages (from-to)575-589
Number of pages15
JournalCereal Chemistry
Volume96
Issue number3
DOIs
StatePublished - May 1 2019

Fingerprint

Sulfur Acids
Sulfur Dioxide
Anthocyanins
sulfur dioxide
pericarp
soaking
lactic acid
Zea mays
anthocyanins
Lactic Acid
corn
Water
cyanidin
glucosides
water
Tannins
tannins
Polyphenols
Flavonoids
polyphenols

Keywords

  • anthocyanins
  • bioactives
  • hammer and ball milling
  • purple corn
  • wet milling

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry

Cite this

Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp. / Li, Qian; Singh, Vijay; Demejia, Elvira; Somavat, Pavel.

In: Cereal Chemistry, Vol. 96, No. 3, 01.05.2019, p. 575-589.

Research output: Contribution to journalArticle

@article{d4f8c871fbd848168859064004a7c134,
title = "Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp",
abstract = "Background and objectives: Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings: Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin-3-O-glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions: Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2-based extraction. Significance and novelty: A novel method for increasing anthocyanin yields from purple corn is proposed.",
keywords = "anthocyanins, bioactives, hammer and ball milling, purple corn, wet milling",
author = "Qian Li and Vijay Singh and Elvira Demejia and Pavel Somavat",
year = "2019",
month = "5",
day = "1",
doi = "10.1002/cche.10157",
language = "English (US)",
volume = "96",
pages = "575--589",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "American Association of Cereal Chemists",
number = "3",

}

TY - JOUR

T1 - Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp

AU - Li, Qian

AU - Singh, Vijay

AU - Demejia, Elvira

AU - Somavat, Pavel

PY - 2019/5/1

Y1 - 2019/5/1

N2 - Background and objectives: Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings: Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin-3-O-glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions: Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2-based extraction. Significance and novelty: A novel method for increasing anthocyanin yields from purple corn is proposed.

AB - Background and objectives: Purple corn can be an economical source of anthocyanins, a natural alternate to synthetic FD&C Red 40 dye in foods. The effects of steeping purple corn pericarp in wet milling chemicals, namely sodium metabisulfite and lactic acid, and milling on the extraction of anthocyanins, polyphenols, flavonoids, and tannins were studied. Findings: Steeping water with 2,000 ppm SO2 contained total monomeric anthocyanins (TA) equivalent of 20.5 ± 1.5 mg cyanidin-3-O-glucoside (C3G)/g pericarp, higher than using only water (7.1 ± 0.6 mg C3G/g pericarp). In the treatment with SO2 and 5,000 ppm lactic acid, TA concentration was 22.9 ± 0.2 mg C3G/g pericarp. This was due to increased extraction of C3G and condensed forms of anthocyanins. Polyphenols and tannins were higher in SO2 treatments while flavonoid concentration was not different. Chroma was positively correlated with anthocyanins (r = 0.999) and tannins (r = 0.994). Ball milled pericarp fractions yielded the highest amount of anthocyanins. Conclusions: Anthocyanin recovery from purple corn pericarp can be significantly increased using a milling step prior to SO2-based extraction. Significance and novelty: A novel method for increasing anthocyanin yields from purple corn is proposed.

KW - anthocyanins

KW - bioactives

KW - hammer and ball milling

KW - purple corn

KW - wet milling

UR - http://www.scopus.com/inward/record.url?scp=85064640974&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85064640974&partnerID=8YFLogxK

U2 - 10.1002/cche.10157

DO - 10.1002/cche.10157

M3 - Article

AN - SCOPUS:85064640974

VL - 96

SP - 575

EP - 589

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 3

ER -