Processing method and corn cultivar affected anthocyanin concentration from dried distillers grains with solubles

Journal of Agricultural and Food Chemistry
Vermont P DiaElvira Gonzalez de Mejia

Abstract

Anthocyanins are water-soluble pigments with health benefits and potential use as food colorants. The objectives of this work were to (1) determine optimum parameters for the extraction of anthocyanins from dried distillers grain with solubles (DDGS), (2) develop a method of anthocyanin extraction from DDGS, (3) quantify and identify the extracted anthocyanins, and (4) determine the effect of processing methods and corn cultivars on anthocyanin concentration. DDGS samples were prepared from purple (PC) and dark (DC) corn and processed using conventional enzymes (C) and granular starch hydrolyzing enzymes (GC). Three independent variables (ethanol concentration (0, 12.5, and 25%); liquid-to-solid ratio (30:1, 40:1, 50:1 mL/g); and extraction temperature (4, 22, and 40 °C)) and two dependent variables (anthocyanin concentration and a-value (redness)) were used. Results showed that dark corn DDGS gave anthocyanin concentration higher than that of purple corn. The GC process showed total anthocyanin concentration higher than that of the conventional method of DDGS production. The maximum anthocyanin concentration was obtained at 12.5% ethanol, 40:1 liquid-to-solid ratio, and 22 °C for C-PC [321.0 ± 37.3 μg cyanidin-3 glucoside (C3G...Continue Reading

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Citations

Aug 28, 2019·TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik·Laura A ChathamJohn A Juvik
Apr 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xiaoyuan WangWei Zong
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Regina CortezElvira Gonzalez de Mejia
Oct 17, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Jia LiHaoran Zhang

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