Green sustainable process to revalorize purple corn cobs within a biorefinery frame: Co-production of bioactive extracts.
作者： Patricia Gullón , Gemma Eibes , José M. Lorenzo , Noelia Pérez-Rodríguez , Thelmo A. Lú-Chau
DOI: 10.1016/J.SCITOTENV.2019.136236
关键词:
摘要: Abstract Purple corn (Zea mays L.) is used for the preparation of traditional drinks and desserts, generating great quantities residues. The scarce information about purple cob (PCC) encouraging an interest in exploring its potential as a valuable source bioactive compounds with benefits human health. In this study, green method based on hydrothermal processing was simultaneous extraction oligosaccharides phenolic from PCC. For purpose, effects three factors (time, temperature pH) oligosaccharide content (OSC), total (TPC), flavonoid (TFC), anthocyanin (TAC), well antioxidant activity measured different methods (DPPH, ABTS FRAP) were evaluated. extract obtained under optimal conditions presented high exhibiting notable capacity moderate inhibitory activities towards xanthine oxidase. This also structurally characterized by FTIR, HPAEC-DAD, MALDI-TOF-MS TGA, HPLC-ESI-MS analysis led to tentative identification 15 compounds. Thus, research demonstrated that residue food industry has obtaining several can be utilized multi-functional ingredients pharmaceutical industries.
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