Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
Castañeda Ovando, Araceli
2010
Castañeda-Ovando, A.; Galán-Vidal, C.A.; Pacheco, L.; Rodriguez, J.A.; Paez-Hernandez, M.E. (2010). Characterization of main anthocyanins extracted from pericarp blue corn by MALDI-ToF-MS. Food Anal. Methods. 3, 12-16. DOI: 10.1007/s12161-008-9068-6
Abstract
The anthocyanic composition of pigmented Mexican corn (Zea mays) has been investigated. Two extracts (hydrolyzed and non-hydrolyzed) were analyzed by HPLC at different temperatures. The separation profile obtained in chromatography was different for minor components but the main fraction was the same in both cases. The last anthocyanin fraction was collected and analyzed by MALDI-ToF MS. The compounds identified in the fraction were cyanidin-3-glucoside and pelargonidin-3-glucoside with an approximate content of 1?×?10?6 and 1?×?10?7 M for the hydrolyzed and non-hydrolyzed, respectively.
Artículos relacionados
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
EFECTO DEL EXTRACTO DE LA CEREZA EN LA REDUCCIÓN DE COLESTEROL.
Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES
The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization