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Evaluation of some functional properties of purple corn (Zea mays L.) dye, during its processing at pilot scale. | ||
| Published in: | Innovation in Education and Inclusion : Proceedings of the 16th LACCEI International Multi-Conference for Engineering, Education and Technology |  |
| Date of Conference: | July 18-20, 2018 | |
| Location of Conference: | Lima, Perú | |
| Authors: |
Luis Enrique Napan Tacca (Pontificia Universidad Católica del Perú, PE) Fredy Franco Vietti Guzmán (Pontificia Universidad Católica del Perú, PE) Erick George Alvarez Yanamango (Pontificia Universidad Católica del Perú, PE) Fredy Vicente Huayta Socantaype (Pontificia Universidad Católica del Perú, PE) | |
| Full Paper: | #290 | |
Abstract:The present research aimed the evaluation of the changes in functional properties during the processing of purple corn dye extracted of its cob by solid-liquid extraction, then concentration and spray-dried in order to obtain a dye powder. The test performed were determination of Total Anthocynins (TA), Total Phenolic Content (TPC), and Antioxidant Capacity (AC) by ABTS method. Results obtained were TA content of 125,76 ± 1,23 mg TA/g DM, TPC of 127.47 ± 0.59 mg GAE/g DM, ABTS EC50 of 72.15 ± 1.16 µg TE/g (water-methanol extract) in purple corn cob characterization; in purple corn cob aqueous extract were TA content of 0.53 mg TA/ml, 1.81 mg GAE/ml, 787.17 µg TE/ml; and after concentration TA content of 0.62 mg TA/ml, 2.26 mg GAE/ml, 2471.77 µg TE/ml; and for purple corn dye powder were TA content of 0.37mg TA/ml, 0.81 mg GAE/ml, 1961.20 µg TE/ml, where degradation is observable due to exposure to high temperatures, but keeping a high ratios of these functional compounds which is very desirable in order to use the natural dyes as substitutes of artificial ones, and is a promissory source of functional compounds for increasing nutritional values into food products | ||