Preliminary purification of anthocyanins from blue corn by adsorption and electrophoresis
Anthocyanins pigments are natural antioxidants of interest in food, pharmaceutical and cosmetic industries. In this study a process for preliminary purification of anthocyanins from blue corn (Zea mays) was implemented. The anthocyanin purification advancement was analysed in terms of Total Organic Carbon (TOC), Total Anthocyanin Content (TAC), and reverse phase High Performance Liquid Chromatography (HPLC). Microfiltration and ultrafiltration steps were used as pre-treatment of the extracts. Purification of anthocyanins was performed by adsorption and electrophoresis. The adsorption was achieved using a (SP-207) styrene-divinylbenzene resin, the results were correlated using Freundlich and Langmuir models. The best condition for purification of anthocyanins in electrophoresis was at pH 3 and 220 V. The purification process was improved using; electrophoresis resulting in a decreasing on TOC from 59.52±0.53 mg to 3.966±0.257 mg per milligram of anthocyanins. The process implemented was successfully used in red cabbage (Brassica oleracea var. Capitata) and blueberries (Vaccinium corymbosum). In conclusion, proposed process can be useful as a preliminary purification process of anthocyanins from differeni sources.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Universidad Autónoma Metropolitana, División de Ciencias Básicas e Ingeniería
2015
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| Online Access: | http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1665-27382015000100009 |
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