Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

Rattana Muangrat, Israpong Pongsirikul, Paula Helena Blanco Sanchez

Research output: Contribution to journalArticle

Abstract

Ultrasound-assisted extraction of anthocyanins and total phenolic compounds from the dried cob of purple waxy corn was investigated using response surface methodology, where the process variables were ultrasound amplitude levels (25, 50, 100%) and different solvents (pure water, water–ethanol ratio 1:1, pure ethanol), using a sample–solvent ratio of 1:20, and extraction temperature of 65 °C for 30 min. Central composite face-centered design was used to determine optimum process conditions. The results showed that the overall optimal condition for simultaneous extraction of anthocyanins and phenolic compounds was obtained by using 50% water in water–ethanol mixed solvent as solvent and amplitude level of 50%. The optimal yields of anthocyanins and phenolic compounds were 240.161 μg cyanidin-3-glucoside/g dry sample and 27.662 mg gallic acid/g dry sample, respectively. The result for the antioxidant activity of the extract obtained from this optimal extraction condition to decrease the initial DPPH• concentration by 50% was approximately 4.64 mg/ml.
Original languageEnglish
Article numbere13447
Number of pages11
JournalJournal of Food Processing and Preservation
Volume42
Issue number2
Early online date11 Aug 2017
DOIs
Publication statusPublished - 11 Aug 2017

Fingerprint

Anthocyanins
waxy corn
response surface methodology
Zea mays
anthocyanins
phenolic compounds
Ultrasonics
Gallic Acid
Water
cyanidin
Ethanol
Antioxidants
gallic acid
glucosides
Temperature
antioxidant activity
water
ethanol
sampling
Acids

Bibliographical note

Copyright: Wiley

Funding:Coordinat-ing Center for Thai Government Science and Technology ScholarshipStudents (CSTS), National Science and Technology DevelopmentAgency (NSTDA)

Cite this

Muangrat, Rattana ; Pongsirikul, Israpong ; Blanco Sanchez, Paula Helena. / Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology. In: Journal of Food Processing and Preservation. 2017 ; Vol. 42, No. 2.
@article{585fc3942e5c4aa1a47cac88b8656d69,
title = "Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology",
abstract = "Ultrasound-assisted extraction of anthocyanins and total phenolic compounds from the dried cob of purple waxy corn was investigated using response surface methodology, where the process variables were ultrasound amplitude levels (25, 50, 100{\%}) and different solvents (pure water, water–ethanol ratio 1:1, pure ethanol), using a sample–solvent ratio of 1:20, and extraction temperature of 65 °C for 30 min. Central composite face-centered design was used to determine optimum process conditions. The results showed that the overall optimal condition for simultaneous extraction of anthocyanins and phenolic compounds was obtained by using 50{\%} water in water–ethanol mixed solvent as solvent and amplitude level of 50{\%}. The optimal yields of anthocyanins and phenolic compounds were 240.161 μg cyanidin-3-glucoside/g dry sample and 27.662 mg gallic acid/g dry sample, respectively. The result for the antioxidant activity of the extract obtained from this optimal extraction condition to decrease the initial DPPH• concentration by 50{\%} was approximately 4.64 mg/ml.",
author = "Rattana Muangrat and Israpong Pongsirikul and {Blanco Sanchez}, {Paula Helena}",
note = "Copyright: Wiley Funding:Coordinat-ing Center for Thai Government Science and Technology ScholarshipStudents (CSTS), National Science and Technology DevelopmentAgency (NSTDA)",
year = "2017",
month = "8",
day = "11",
doi = "10.1111/jfpp.13447",
language = "English",
volume = "42",
number = "2",

}

Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology. / Muangrat, Rattana; Pongsirikul, Israpong; Blanco Sanchez, Paula Helena.

In: Journal of Food Processing and Preservation, Vol. 42, No. 2, e13447, 11.08.2017.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology

AU - Muangrat, Rattana

AU - Pongsirikul, Israpong

AU - Blanco Sanchez, Paula Helena

N1 - Copyright: Wiley Funding:Coordinat-ing Center for Thai Government Science and Technology ScholarshipStudents (CSTS), National Science and Technology DevelopmentAgency (NSTDA)

PY - 2017/8/11

Y1 - 2017/8/11

N2 - Ultrasound-assisted extraction of anthocyanins and total phenolic compounds from the dried cob of purple waxy corn was investigated using response surface methodology, where the process variables were ultrasound amplitude levels (25, 50, 100%) and different solvents (pure water, water–ethanol ratio 1:1, pure ethanol), using a sample–solvent ratio of 1:20, and extraction temperature of 65 °C for 30 min. Central composite face-centered design was used to determine optimum process conditions. The results showed that the overall optimal condition for simultaneous extraction of anthocyanins and phenolic compounds was obtained by using 50% water in water–ethanol mixed solvent as solvent and amplitude level of 50%. The optimal yields of anthocyanins and phenolic compounds were 240.161 μg cyanidin-3-glucoside/g dry sample and 27.662 mg gallic acid/g dry sample, respectively. The result for the antioxidant activity of the extract obtained from this optimal extraction condition to decrease the initial DPPH• concentration by 50% was approximately 4.64 mg/ml.

AB - Ultrasound-assisted extraction of anthocyanins and total phenolic compounds from the dried cob of purple waxy corn was investigated using response surface methodology, where the process variables were ultrasound amplitude levels (25, 50, 100%) and different solvents (pure water, water–ethanol ratio 1:1, pure ethanol), using a sample–solvent ratio of 1:20, and extraction temperature of 65 °C for 30 min. Central composite face-centered design was used to determine optimum process conditions. The results showed that the overall optimal condition for simultaneous extraction of anthocyanins and phenolic compounds was obtained by using 50% water in water–ethanol mixed solvent as solvent and amplitude level of 50%. The optimal yields of anthocyanins and phenolic compounds were 240.161 μg cyanidin-3-glucoside/g dry sample and 27.662 mg gallic acid/g dry sample, respectively. The result for the antioxidant activity of the extract obtained from this optimal extraction condition to decrease the initial DPPH• concentration by 50% was approximately 4.64 mg/ml.

UR - https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13447

U2 - 10.1111/jfpp.13447

DO - 10.1111/jfpp.13447

M3 - Article

VL - 42

IS - 2

M1 - e13447

ER -