Optimizing of the extraction conditions for anthocyanin’s from purple corn flour (Zea mays L): Evidences on selected properties of optimized extract

• DOI: 10.1016/j.fochx.2022.100521
• Publication Date: 2022-11-23T09:35:10Z
• Authors: Mioara Gabriela S...; Ștefania Adelina ...; Bogdan Păcularu-B...; Loredana Dumitrașcu; Gabriela Râpeanu; Silvius Stanciu; Nicoleta Stănciuc
• Keywords: Nutrition. Foods and food supply; 04 agricultural and veterinary sciences; TP368-456; Yeast; Food processing and manufacture; Inhibitory activities for tyrosinase; Response surface methodology; Purple corn flour; α-Amylase and α-glucosidase inhibitory activity; TX341-641; Anthocyanin’s extraction; 0405 other agricultural sciences; Research Article

In this study, the Response Surface Methodology was used to optimize the extraction conditions for anthocyanins from purple corn flour (PCF), whereas the optimized extract was characterized in terms of phytochemicals content, inhibitory activity against metabolic associated enzymes and the potential to stimulate the metabolic activity of yeasts. The optimized conditions using a Box-Behnken design (BBD) of response surface methodology (RSM) were as follow: temperature (39 °C), extraction time (5 h), liquid/solid ratio (30 mL/g) and ethanol concentration (73 %), yielding a maximum response predicted and experimental values of 13.77 and 14.04 ± 0.02 mg cyanidin 3-O-glucoside equivalents (C3G)/g dry weight (DW). The extract showed a high content in myricetin, quercetin 3-β-d-glucoside, kaempferol, whereas the main anthocyanin was C3G. The extract was test the effect on metabolic activity of Saccharomyces cerevisiae, with the highest multiplication rate obtained at 1.2 mg/100 mL. The extract showed potential antidiabetic, hypocholesterolemic and preventive effects against Parkinson's disease and melanoma. The findings provide the optimum conditions to obtain an anthocyanin enriched extract, for multiple applications.