Optimization of anthocyanin and effects of acidulants on phytochemicals and antioxidant activities in purple waxy corn cookies
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Published:
Mar 1, 2015
Keywords:
Purple waxy corn Response surface methodology Phytochemical Antioxidant
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Abstract
The objectives of this study were: 1) to investigate the optimal condition of purple waxy corn cookies (PWCCs) process on the maximal anthocyanin content using response surface methodology (RSM) 2) to evaluate the effects of adding organic acids of PWCCs on the total anthocyanin content (TAC), total flavoniod content (TFN), total phenolic content (TPN), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability (ABTS-RSA), ferrous chelating ability (FCA) and 3) to investigate the effects of storage temperatures of PWCCs on TAC and total plate counts (TPC). The optimum condition for maximal TAC (221.47 µg CE/g) was: 1.08% guar gum content and 24.5% water content (flour base basic). The acidification of PWCCs with four organic acids including citric acid, fumaric acid, glucono-delta-lactone (GDL) and lactic acid at 0, 1, 2, 3, 4, 5, or 6% (flour weight basis) could reduce TAC, TFN, TPN, ABTS-RSA and FCA degradations. In addition, PWCCs exhibited a significant decrease in phytochemical and antioxidant degradations as increasing of acid concentrations. However, acidified PWCC with 3% citric acid showed the highest of TAC (269.2 µg CE/g), TFN (398.9 mg QE/g), TPN (688.6 mg GE/g), ABTS-RSA (3.8 mg TE/g), and FCA (544.6 µg EDTA/g). Lightness and chroma values of PWCCs were significantly increased as acid concentrations increased meanwhile hue value was decreased. Storage condition of PWCCs at 4 oC could reduce the anthocyanin degradation and the growth of microbes higher than storage at room temperature. This study confirmed that RSM was appropriately used to maximize the anthocyanin contents in PWCCs and adding organic acids could reduce the phytochemical and antioxidant degradations as well as microbial growth.
Article Details
How to Cite
Kokkaew, H., Srithanyarat, N., & Pitirit, T. (2015). Optimization of anthocyanin and effects of acidulants on phytochemicals and antioxidant activities in purple waxy corn cookies. Asia-Pacific Journal of Science and Technology, 20(1), 75–90. https://doi.org/10.14456/kkurj.2015.8
Section
Research Articles
References
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[39] Friedman M, Jürgens HS. Effect of pH on the stability of plant phenolic compounds. J Agr Food Chem.2000;48: 2101-10.
[2] Lule SU, Xia W. Food phenolics. A review. Food Rev Int. 2005;21(4): 367-88.
[3] Panrapee A, Tinnagon T, Nitima C, Komsan A. Effects of purple field corn anthocyanins on broiler heart weight. As J Food Ag-Ind.2010;3[3): 319-27.
[4] Del Pozo-Insfran D, Brenes CH, Serna Saldivar SO, Talcott ST. Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products. Food Res Int. 2006;39: 696-703.
[5] Pascual-Teresa S, Santos-Buelga C, Rivas-Gonzalo JC. LC–MS analysis of anthocyanins from purple corn cob. J Sci Food Agric. 2002;82: 1003-6.
[6] Abdel-Aal ESM, Hucl P. A rapid method for quantifying total anthocyanins in Blue aleurone and Purple pericarp wheats. Cereal Chem. 1999;76[3): 350-4.
[7] Sadilova E, Stintzing FC, Carle R. Thermal degradation of acylated and nonacylated anthocyanins. J Food Sci. 2006;71: C504-12.
[8] Zazueta-Morales JJ, Martinez-Bustos F, Jacobo-Valenzuela N, Ordorica-Falomir C, Paredes-Lopez O. Effects of calcium hydroxide and screw speed on physicochemical characteristics of extruded blue maize. J Food Sci. 2002;67: 3350-8.
[9] Li J, Walker CE, Faubion JM. Acidulant and oven type affect total anthocyanin content of blue corn cookies. J Sci Food Agric. 2011;91[1): 38-43.
[10]Sivaramakrishnan HP, Senge B, Chattopadhyay PK. Rheological properties of rice dough for making rice bread. J Food Eng. 2004;62[9): 37-45.
[11] Setchell KDR, Aedin C. Dietary isoflavones biological effects and relevance to human health. J Nutr. 1999;129: 7585-675.
[12] Van Nieuwenhuyzen W, Budnik V. Meier T. Popper L. Functional use of hydrocolloids in food systems. Agro Food Ind Hi-Tec. 2006;17[5): 39-43.
[13] Turabi E, Sumnu G, Sahin S. Optimization of baking of rice cakes in infrared microwave combination oven by response surface method-ology. Food Bioprocess Tech.2008;1: 64-73.
[14] Ward F. Andon S. The use of gums in bakery foods. Am. Institute of Baking Tech. Bull. 1993;15: 1-8.
[15] Fabio MD, Antonio MM. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish [Squalus acanthias) muscle. Int J Food Sci Technol. 1996;31[5): 419-26.
[16] Arteaga GE, Li-Chan E, Vazquez-Arteaga MC, Nakai S. Systematic experimental designs for product formula optimization. Trends Food Sci Tech. 1996;5: 243-54.
[17] Wrolstad RE, Culbertson JD, Comwell CJ, Mattick LR. Detection of adulteration in blackberry juice concentrates and wines. J Assn Off Anal Chem. 1982;65: 1417-23.
[18] Nurhanan AR, Wan Rosli WI. Evaluation of polyphenol content and antioxidant activities of some selected organic and aqueous extracts of cornsilk [Zea MaysHairs) J Med Biol Eng. 2012;1[1): 48-51.
[19] Inglett GE, Chen D, Berhow M. Influence of jet-cooking corn bran on its antioxidant activities, phenolic contents and viscoelastic properties. Food Sci Nutr. 2011;2: 521-9.
[20] Yin LJ, Tong YL, Jlang ST. Improvement of the functionality of minced Mackerel by hydrolysis and subsequent lactic acid bacterial fermentation. J Food Sci. 2005;70(3): 172-8.
[21] CIE. Technical report colorimetry, 3rd ed. Commission international del’Eclairage, Central bureau; 2004.
[22] AOAC. Official methods of analysis of AOAC Intl. 16 ed. Washington, DC: Association of official analytical chemists; 1999.
[23] Guo-qing H, Guo-dong X, Hui R, Qi-he C, Ying X. Optimization of angiotensin I-converting enzyme (ACE) inhibition by rice dregs hydrolysates using response surface methodology. J Zhej Univer Sci. 2005; 6B: 508-13. [24] Montgomery DC. Design and analysis of experiments, 3rd ed. New York: John Wiley & Sons, Inc; 1991.
[25] Yetilmezsoy K, Demirel S, Vanderbei RJ. Response surface modeling of Pb (II) removal from aqueous solution by Pistacia vera L.: Box-Behnken experimental design. J Hazard Mater. 2009;171: 551-2.
[26] Gradinaru G, Biliaderis CG, Kallithraka S, Kefalas P, Garcia-Viguera C. Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition. Food Chem. 2003;83[3): 423-36.
[27] Jiménez N, Bohuon P, Dornier M, Bonazzi C, Mercedes Pérez A, Vaillant F. Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures [100-140 °C). Food Res Int. 2012;47: 106-15.
[28] Erlandson JA, Wrolstad RE. Degradation of anthocyanins at limited water concentration. J Food Sci. 1972;37[4): 592-5.
[29] Stauffer CE. Frozen dough production. Advances in baking technology.In: Kamil BS, Stauffer CE, editors. Chapman and Hall, London; 1993. p. 88-106.
[30] Chang C, Yang M, Wen H, Chern J. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal. 2002;10: 178-82.
[31] Bily AC, Burt AJ, Ramputh A, Livesey J, Regnault-Roger C, Philogene BR. HPLC-PAD-APCI/MS assay of phenylpropanoids in cereals. Phytochem Anal. 2004;15: 9-15.
[32] Poei-Langston MS, Wrolstad RE. Color degradation in an ascorbic acidanthocyanin-flavonol model system. J Food Sci. 1981;46[4): 1218-22.
[33] Buttery RG, Ling LC. Volatile flavor components of corn tortillas and related products. J Agric Food Chem. 1995;43[7): 1878-82.
[34] Es-Safi NE, Cheynier V, Moutounet M. Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change. J Agric Food Chem. 2000;48[12): 5946-54.
[35] Starr MS, Francis FJ. Oxygen and ascorbic acid effect on the relative stability of four anthocyanin pigment in cranberry juice. Food Technol. 1968;221: 293-95.
[36] Yuan W, Zhou L, Deng G, Wang P, Creech D, Li S, Anthocyanins, phenolics, and antioxidant capacity of Vaccinium L. in Texas, USA. Pharmaceutical Crops. 2011;2: 11-23.
[37] Nohynek LJ, Alakomi HL, Kähkönen MP, Heinonen M, Helander IM, Oksman-Caldentey KM, Puupponen-Pimiä RH. Berry phenolics: antimicrobial properties and mechanisms of action against severe human pathogens. Nutr Cancer. 2006;54: 18-32.
[38] Tajkarimi M, Ibrahim SA. Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice. Food Control. 2011;22: 801-4.
[39] Friedman M, Jürgens HS. Effect of pH on the stability of plant phenolic compounds. J Agr Food Chem.2000;48: 2101-10.