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.
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