Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/6055
Title: Optimization of Polyphenols' Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip
Authors: Barba, Francisco J
Rajha, Hiba N
Debs, Esperance 
Abi-Khattar, Anna-Maria
Khabbaz, Stéphanie
Dar, Basharat Nabi
Simirgiotis, Mario J
Castagnini, Juan Manuel
Maroun, Richard G
Louka, Nicolas
Affiliations: Faculty of Arts and Sciences 
Keywords: Anthocyanins
Infrared-assisted extraction
Natural colorant
Purple corn cobs
Response surface methodology
Issue Date: 2022-01-16
Publisher: MDPI
Part of: Molecules
Volume: 27
Issue: 16
Start page: 1
End page: 15
Abstract: 
An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs' spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.
URI: https://scholarhub.balamand.edu.lb/handle/uob/6055
DOI: 10.3390/molecules27165222
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Biology

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