Extraction of bioactive compounds from Peruvian purple corn cob (Zea Mays L.) by dynamic high pressure

Jhoseline Stayce  Guillén Sánchez; Cinthia Baú  Betim Cazarin; Miriam Regina Canesin; Felix Reyes Reyes; Amadeu  Hoshi Iglesias; Marcelo Cristianini

doi:10.17268/sci.agropecu.2023.032

Authors

Jhoseline Stayce Guillén Sánchez Faculty of Food Engineering, Department of Food Technology, State University of Campinas, UNICAMP, P.O.Box. 6121, 13083-862, Campinas.
Cinthia Baú Betim Cazarin Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, 13083-862, Campinas
Miriam Regina Canesin Faculty of Food Engineering, Food and Nutrition Department, University of Campinas, UNICAMP, 13083-862, Campinas
Felix Reyes Reyes Faculty of Food Engineering, Department of Food Science, University of Campinas, UNICAMP, Rua Monteiro Lobato, 80, 13083-862, Campinas
Amadeu Hoshi Iglesias ApexScience Laboratory, Marechal Rondon Avenue, 2148, Jd. Chapadão, 13063-001, Campinas
Marcelo Cristianini Faculty of Food Engineering, Department of Food Technology, State University of Campinas, UNICAMP, P.O.Box. 6121, 13083-862, Campinas

DOI:

https://doi.org/10.17268/sci.agropecu.2023.032

Keywords:

Purple corn cob, Dynamic high pressure, Bioactive compounds, Antioxidant activity, Liquid chromatography

Abstract

The objective of this research was to evaluate the effects of dynamic high pressure at different processing temperatures, on the extraction of bioactive compounds from Peruvian purple corn cob. The purple corn cobs were ground and sieved to then be mixed with an acidified 20% ethanol-water solution (pH 2) in a 1:30 (w/v) ratio. The hydroalcoholic extracts were subjected to maceration and high dynamic pressure processes varying temperature (25 °C to 60 °C) and pressure (0.01 MPa - 60 MPa), and the bioactive compounds content and antioxidant activity were evaluated. The results showed that dynamic high pressure at 60 MPa / 45 °C was capable of obtaining extracts with bioactive compound contents and high antioxidant activity corresponding to those obtained using the conventional process of 2.5 hours / 65 °C. Seven different anthocyanins were identified by liquid chromatography in the extracts obtained by the dynamic high pressure, mainly cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside, and their respective malonyl derivatives. The dynamic high pressure increased the extraction of anthocyanins by more than 108% and obtained them in one step, thus appearing as a new alternative, eco-friendly method for the extraction of bioactive compounds from plant tissues.

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