Ingeniería de alimentos

 

Preliminary purification of anthocyanins from blue corn by adsorption and electrophoresis

 

Purificación preliminar de antocianinas de maíz azul por adsorción y electroforesis

 

G.I. Cerón-Montes¹'²*, E. San Martin-Martinéz², J.Yañez-Fernández³, M. Quezada-Cruz¹, R. Castro-Muñoz³

 

¹ Universidad Tecnológica de Tecámac, Km. 37.5 Carretera Federal México-Pachuca, Col. Sierra Hermosa, C.P. 55740, Tecámac, México. *Corresponding author. E-mail: gceronm@uttecamac.edu.mx, Tel. +52-55-59-38-84-00.

² Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del Instituto Politécnico Nacional, Legaria 694, Colonia Irrigación, C.P. 11500, México.

³ Unidad Profesional Interdisciplinaria de Biotecnología. Acueducto s/n La Laguna Ticomán, Gustavo A. Madero, 07340 Ciudad de México, DF.

 

Recibido 19 de Agosto 2014
Aceptado 15 de Marzo de 2015

 

Abstract

Anthocyanins pigments are natural antioxidants of interest in food, pharmaceutical and cosmetic industries. In this study a process for preliminary purification of anthocyanins from blue corn (Zea mays) was implemented. The anthocyanin purification advancement was analysed in terms of Total Organic Carbon (TOC), Total Anthocyanin Content (TAC), and reverse phase High Performance Liquid Chromatography (HPLC). Microfiltration and ultrafiltration steps were used as pre-treatment of the extracts. Purification of anthocyanins was performed by adsorption and electrophoresis. The adsorption was achieved using a (SP-207) styrene-divinylbenzene resin, the results were correlated using Freundlich and Langmuir models. The best condition for purification of anthocyanins in electrophoresis was at pH 3 and 220 V. The purification process was improved using; electrophoresis resulting in a decreasing on TOC from 59.52±0.53 mg to 3.966±0.257 mg per milligram of anthocyanins. The process implemented was successfully used in red cabbage (Brassica oleracea var. Capitata) and blueberries (Vaccinium corymbosum). In conclusion, proposed process can be useful as a preliminary purification process of anthocyanins from differeni sources.

Key words: anthocyanins purification, electrophoresis, adsorption, ultrafiltration, blue corn.

 

Resumen

Las antocianinas son pigmentos naturales y antioxidantes de interés en la industria alimentaria, farmacéutica y cosmética. En el presente trabajo se implementó un proceso de purificación preliminar de antocianinas de maíz azul (Zea mays). El avance del proceso de purificación fue analizado en términos del contenido total de antocianinas (TAC), carbono orgánico total (TOC) y Cromatografía Líquida de Alta Resolución (HPLC) fase reversa. Para el pre-tratamiento de los extractos se uso microfiltración y ultrafiltración. La purificación de antocianinas se realizó mediante adsorción y electrofóresis. La adsorción se realizó usando una resina polimérica estireno-divinilbenceno (SP-207), los resultados fueron correlacionados usando los modelos de Freundlich y Langmuir. Las mejores condiciones de purificación de antocianinas en electrofóresis fueron a pH 3 y 220 V. El proceso de purificación fue mejorado usando electrofóresis resultando una disminución de TOC de 59.52±0.53 mg a 3.966±0.257 mg por miligramo de antocianinas. El proceso implementado fue exitosamente usado en col morada (Brassica oleracea var. Capitata) y arándanos (Vaccinium corymbosum). En conclusión, el proceso propuesto puede ser utilizado como un proceso de purificación preliminar de antocianinas en diferentes fuentes.

Palabras clave: purificación de antocianinas, electrofóresis, adsorción, ultrafiltración, maíz azul.

 

DESCARGAR ARTÍCULO EN FORMATO PDF

 

References

Abd-Aal, E., Young, J., and Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry 54, 4696-4704.         [ Links ]

Al Duri, B. (1996). Adsorption modelling and mass transfer. In G. McKay, Use of Adsorbents for Removal of Pollutants from Wastewaters (pp. 133-173). New York: CRC Press.         [ Links ]

Calvarano, M., Postorino, E., Gionfriddo, F., Calvarano, I., Bovalo, F. (1996). Naringin extraction from exhausted bergamot peels. Journal of Perfume and Flavor 21, 1-4.         [ Links ]

Cassano, A., Conidi, C., and Drioli, E. (2011). Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes. Journal of Food Engineering 107, 366-373.         [ Links ]

Cassano A., Conidi C., Giorno L. & Drioli E. (2013). Fractionation of olive mill wastewaters by membrane separation techniques. Journal of Hazardous Materials 248-249, 185-193.         [ Links ]

Castañeda-Ovando, A., Pacheco-Hernández, M., Páez-Hernández, M., Rodríguez, J., and Galan-Vidal, C. (2009). Chemical studies of anthocyanins: A review. Food Chemistry 113, 859-871.         [ Links ]

Chandrasekhar, J., Madhusadhan, M., and Raghavarao, K. (2012). Extraction of anthocyanins from red cabbage and purification using adsorption. Food and Bioproducts Processsing 90, 615-623.         [ Links ]

Chandrasekhar, J. and Raghavarao, K. (2015). Process integration for purification and concentration of red cabbage (Brassica oleracea L.) anthocyanins. Separation and Purification Technology 141, 10-16.         [ Links ]

Cissé, M., Vaillant, F., Pallet, D., and Dornier, M. (2011). Selecting ultrafiltration and nanofiltration membranes to concentrate anthocyanins from roselle extract (Hibiscus sabdariffa L.). Food Research International 44, 2607-2614.         [ Links ]

Conidi C., Cassano A. & Drioli E. (2012). Recovery of phenolic compounds from orange press liquor by nanofiltration. Food and bioproducts processing 90, 867-874.         [ Links ]

Conidi C., Cassano A. & Garcia-Castello E. (2014). Valorization of artichoke wastewaters by integrated membrane process. Water research 48, 363-374.         [ Links ]

Dickerson, W. (2003). Nutritional analysis of New Mexico Blue Corn and Dent Corn Kernels. Las Cruces: Cooperative extension service, college of agriculture and home economics. New Mexico State University.         [ Links ]

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chavez, P.I., Barrón-Hoyos, J.M., Figueroa-Cárdenas, J.D., López-Cervantes, J., (2013). The nixtamalization process and its effect on anthocyanin content of pigmented maize, a review. Revista de Fitotecnia Mexicana 36, 429437.         [ Links ]

Fernández-Suárez, R., Morales-Chávez, L.A., Galvez-Mariscal, A. (2013). Importance of Mexican maize landrace in the national diet. An essential review. Revista de Fitotecnia Mexicana 36, 275-283.         [ Links ]

González-Manzano, S., Peírez-Alonso, J., Salinas-Moreno, Y., Mateus, N., Silva, A., de Freitas, V., and Santos-Buelga, C. (2008). Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties. Journal of Food Composition and Analysis, 521-526.         [ Links ]

Gonzáles-Valdez, J., Mayolo-Deloisa, K., Gonzáles-Gonzáles, M., Rito-Palomares, M. (2014). Trends in bioseparations. Revista Mexicana de Ingeniería Química 13, 19-27.         [ Links ]

Leandro G., Peggy V., Reími P., Gabrielle C., Iordan, N. and Krasimir, D. (2013). Integrated process extraction-adsorption for selective recovery of antioxidant phenolics from Aronia melanocarpa berries. Separation and Purification Technology 120, 92-101.         [ Links ]

Lee, J., Walker, C., and Faubion, J. (2010 ). Acidulant and oven type affect total athocyanin content of blue corn cookies. Journal of the Science of Agriculture 91, 38-43.         [ Links ]

Moldovan, B., David, L., Chisbora, C., and C., C. (2012). Degradation Kinetics of Anthocyanins from European Cranberry bush Fruit Extracts. Effects of Temperature, pH and Storage Solvent. Molecules 17, 11655-11666.         [ Links ]

Morales-Delgado, D.Y., Téllez-Medina, D.I., Rivero-Ramírez, N.L., Arellano-Cárdenas, S., López-Cortez, S., Hernández-Sánchez, H., Gutiérrez-López, G. & Cornejo-Mazón, M. (2014). Effect of convective drying on total anthocyanin content, antioxidant activity and cell morphometric parameters of strawberry parenchymal tissue (Fragaria x ananasa Dutch). Revista Mexicana de Ingeniería Química 13, 179-187.         [ Links ]

Pascual-Teresa, S., Sants-Buelga, C., and Rivas-Gonzalo, J. (2002). LC-MS analysis of anthocyanins from purple corn cob. Journal of Science Food and Agriculture, 1003-1006.         [ Links ]

Pina, F., Melo, M., Maestri, M., Passaniti, P., Camaioni, N., and Balzani, V. (1999). Photo- and pH Induced Transformation of Flavylium Cation: "Write-Lock-Read-Unlock-Erase" Cycles. European Journal of Organic Chemistry, 3199-3207.         [ Links ]

Reyes, L. F., and Cisneros-Zevallos, L. (2007). Degradation kinetics and colourofanthocyanins in aqueous extracts. Food Chemistry 100, 885-894.         [ Links ]

Salinas-Moreno, Y., García-Salinas, C., Coutiño-Estrada, B., Vidal-Martínez, A. (2013). Content and type variability on anthocyanins in blue/purple colored grains of Mexican maize populations. Revista de Fitotecnia Mexicana 36, 285-294.         [ Links ]

Sánchez-Rangel, J.C., Benavides, J., Jacobo-Velázquez, D.A. (2014). Abiotic stress base bioprocesses for the production of high value antioxidant phenolic compound in plants: An overview. Revista Mexicana de Ingeniería Química 13, 49-61.         [ Links ]

Scordino, M., Di Mauro, A., Passerini, A., and Maccarone, E. (2004). Adsorption of Flavonoids on Resins: Cyanidin 3-Glucoside. Journal of Agricultural and Food Chemistry 52, 1965-1972.         [ Links ]

Xu, G.H., Chen, J.C., Liu, D.H., Zhang, Y.H., Jiang, P., Ye, X.Q. (2008). Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water. Journal of Food Science 73, C11-C18.         [ Links ]