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Characterization of anthocyanin extracts from maize kernels.

Yolanda S Moreno1, Griselda Salas Sánchez, David Rubio Hernández

  • 1Laboratorio de Maíz, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Chapingo, Mexico.

Journal of Chromatographic Science
|October 11, 2005
PubMed
Summary

Native maize varieties contain anthocyanins, natural colorants usable as dyes. These pigments, found in the kernel, showed consistent profiles and stability across different pH levels, indicating their potential for natural dyeing applications.

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[Extraction and use of pigments from maize grains (Zea mays L) as colorants in yogur].

Archivos latinoamericanos de nutricion·2006
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Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Natural Products Chemistry

Background:

  • Maize (Zea mays L.) kernels contain valuable pigments.
  • Native maize varieties are a potential source of natural colorants.
  • Anthocyanins are a class of natural pigments with potential applications.

Purpose of the Study:

  • Characterize pigments in four native maize varieties (Arrocillo, Cónico, Peruano, Purepecha).
  • Evaluate the potential use of these maize pigments as natural dyes.
  • Analyze anthocyanin content, profile, and stability.

Main Methods:

  • Spectrophotometric determination of total anthocyanin content.
  • High-performance liquid chromatography (HPLC) for anthocyanin profiling.
  • pH stability evaluation of anthocyanin extracts.

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Main Results:

  • All four maize samples contained anthocyanins in the pericarp and aleurone layers.
  • Total anthocyanin content ranged from 54 to 115 mg/100 g.
  • Identified anthocyanins include cyanidin-3-glucoside and its derivatives.
  • Anthocyanin extracts showed stability from pH 1-6, with bathochromic shifts above pH 6.

Conclusions:

  • Native maize varieties are a rich source of anthocyanins.
  • The identified anthocyanins are suitable for use as natural dyes.
  • Maize anthocyanins exhibit good pH stability, making them versatile for various applications.