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The effect of different solvents and acidifying reagents on the anthocyanin profiles and antioxidant capacity of purple corn

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Abstract

By-products (silk, cob, and husk) from purple corn processing are rich in anthocyanins, which can be used as natural antioxidants. In this work, the polyphenol and anthocyanin content and the chemical composition of solvent extracts from silk, cob, and husk were examined separately. The total anthocyanin (TAC) and polyphenols (TPC) content of purple corn silk is higher than the cob and husk. Ethanol can significantly improve the TAC in various purple corn extracts. Anthocyanins were identified using high-performance liquid chromatography coupled with an electrospray ionization mass spectrometer (HPLC-ESI-MS), and their composition was quantified using a diode matrix detector (DAD) coupled HPLC. The results of the quantitative analysis demonstrated that cyanidin derivatives were the main components of purple corn extracts, regardless of the solvent used. The selection of solvent and acidifier had a significant effect on the composition of anthocyanins. Ethanol and water can promote the dissolution of cyanidin derivatives, while methanol provides a solid incentive to extract peonidin derivatives. Formic acid may favor the production of malonyl anthocyanin, whereas hydrochloric acid may favor the production of succinyl anthocyanin. The results of the correlation analysis showed that the TAC primarily determined the antioxidant capacity of the purple maize extract in different extracts. The predictive evaluation of the VIP analysis shows that the higher relative concentration of C3dM, C3M, Pg3dM, and Pg3M in the water extract may contribute to its higher antioxidant power.

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Abbreviations

HPLC:

High-performance liquid chromatography

DAD:

Diode array detector

rpm:

Round per minute

DPPH:

1,1-Diphenyl-2-picrylhydrazyl radical

ABTS:

2,2′-Azino-bis (3-ethylben-zothiazolin-6-sulfonate) diammonium salt

TPTZ:

2,4,6-Tri(2-pyridyl)-s-triazine

FRAP:

Ferric ion reducing antioxidant power

TAC:

Total anthocyanin content

TPC:

Total polyphenol content

EAC:

Equivalent antioxidant capacities

PCA:

Principal component analysis

HCA:

Hierarchical cluster analysis

PLS-DA:

Partial least square discriminant analysis

OPLS-DA:

Positive cross-partial least squares discriminant analysis

VIP:

Variables in the predicted

C3G:

Cyanidin-3-glucoside

Pg3G:

Pelargonidin-3-glucoside

P3G:

Peonidin-3-glucoside

C3M:

Cyanidin-3-(6″-malonyl)-glucoside

C3S:

Cyanidin-3-(6″-succinyl)-glucoside

Pg3M:

Pelargonidin-3-(6″-malonyl)-glucoside

C3dM:

Cyanidin-3-(3″,6″-dimalonyl)-glucoside

P3M:

Peonidin-3-(6″-malonyl)-glucoside

Pg3dM:

Pelargonidin-3-(3″,6″-dimalonyl)-glucoside

C3E:

Cyanidin-3-(6″-ethyl-malonyl)-glucoside

C3dS:

Cyanidin-3-(6″-disuccinyl)-glucoside

P3dS:

Peonidin-3-(6″-disuccinyl)-glucoside

CD:

Cyanidin derivative

CEM(FA):

Cob extracted with methanol (added by formic acid)

CEE:

Cob extracted with ethanol

CEW:

Cob extracted with water

CEM:

Cob extracted with methanol

HEM(FA):

Husk extracted with methanol (added formic acid)

HEE:

Husk extracted with ethanol

HEW:

Husk extracted with water

HEM:

Husk extracted with methanol

SEM(FA):

Silk extracted with methanol (added by formic acid)

SEE:

Silk extracted with ethanol

SEW:

Silk extracted with water

SEM:

Silk extracted with methanol

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Acknowledgements

This work was supported by Shanxi Province 1331 engineering advantages of the characteristic subject chemistry construction project (2019-64), Xinzhou Normal University College Student Science and Technology Innovation Project (2021).

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  1. Department of Biology, Xinzhou Normal University, Heping Street 10, Xinzhou City, Shanxi Province, 034000, People’s Republic of China

    Ruilin Hao, Huimin Zhang, Yan Feng, Dandan Yang & Zhigang Zhao

  2. Department of Chemistry, Xinzhou Normal University, Xinzhou, People’s Republic of China

    Sanhu Zhao

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  1. Ruilin Hao
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Hao, R., Zhang, H., Feng, Y. et al. The effect of different solvents and acidifying reagents on the anthocyanin profiles and antioxidant capacity of purple corn. Chem. Pap. 76, 4691–4704 (2022). https://doi.org/10.1007/s11696-022-02195-z

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