Premium
Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology
Author(s) -
Muangrat Rattana,
Pongsirikul Israpong,
Blanco Paula H.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13447
Subject(s) - chemistry , response surface methodology , extraction (chemistry) , gallic acid , solvent , dpph , central composite design , chromatography , anthocyanin , waxy corn , ethanol , food science , antioxidant , organic chemistry , starch
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. Practical applications This article has practical application to study extraction of total anthocyanins and total phenolic compounds from dried cob of purple waxy corn using ultrasound‐assisted extraction. The response surface method using central composite face‐centered design was successfully employed to predict the effect of two independent variables on the ultrasound assisted extraction of total anthocyanins and total phenolic compounds. Moreover, the methodology and results presented in this study could be beneficial for future efforts to increase the recovery of potentially bioactive compounds from fruits, vegetables, plants and agricultural residues.