Journal of Food Processing and Preservation

Volume 42, Issue 1 e13377

Original Article

Ultrasound-assisted extraction and characterization of anthocyanins from purple corn bran

Liyuan Chen,

Liyuan Chen

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Liyuan Chen and Min Yang contributed equally to this study.

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Min Yang,

Min Yang

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Liyuan Chen and Min Yang contributed equally to this study.

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Haijin Mou,

Haijin Mou

College of Food Science and Engineering, Ocean University of China, Qingdao, China

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Qing Kong,

Corresponding Author

Qing Kong

[email protected]

orcid.org/0000-0002-5147-7832

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Correspondence Qing Kong, College of Food Science and Engineering, Ocean University of China, Qingdao, China. Email: [email protected]Search for more papers by this author

Liyuan Chen,

Liyuan Chen

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Liyuan Chen and Min Yang contributed equally to this study.

Search for more papers by this author

Min Yang,

Min Yang

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Liyuan Chen and Min Yang contributed equally to this study.

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Haijin Mou,

Haijin Mou

College of Food Science and Engineering, Ocean University of China, Qingdao, China

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Qing Kong,

Corresponding Author

Qing Kong

[email protected]

orcid.org/0000-0002-5147-7832

College of Food Science and Engineering, Ocean University of China, Qingdao, China

Correspondence Qing Kong, College of Food Science and Engineering, Ocean University of China, Qingdao, China. Email: [email protected]Search for more papers by this author

First published: 08 June 2017

https://doi.org/10.1111/jfpp.13377

Citations: 41

Funding information: National Natural Science Foundation of China, Grant/Award Number: 31471657

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Abstract

Purple corn is abundant in anthocyanins, which has attractive colors and potential applications in beneficial health. This study aimed to determine the optimal ultrasound-assisted extraction conditions for purple corn anthocyanins (PCA), and to confirm the anthocyanins from purple corn bran extracts by HPLC-DAD-ESI-MS/MS. Ultrasonic-assisted extraction (UAE) is more time-efficient by comparison of traditional extraction. Meanwhile extraction with corn bran could save the consumption of extractant and improve the extraction yield. The optimal UAE conditions were obtained with the extraction time 35 min, the ultrasonic times 90, solid–liquid ratio 1:8, and the ultrasonic power 400 W. At these conditions, total anthocyanins content was determined as 3.625 ± 0.105 g kg⁻¹, and the extraction yield was 92.45%. The HPLC/MS-MS results showed that the purple corn bran extracts consisted of six kinds of anthocyanins.

Practical applications

Purple corn is abundant in anthocyanins, which has potential applications in beneficial health, such as antioxidants. The purpose of this study was to find the optimal UAE conditions for purple corn anthocyanins using ultrasound-assisted extraction and identify the anthocyanins from the purple corn bran. The results of this study are suitable for the industrial production of purple corn anthocyanins.

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