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Novel Two-pot Microwave Extraction of Purple Corn Pericarp’s Phenolics and Evaluation of the Polyphenol-rich Extract’s Product Quality, Bioactivities, and Structural Properties

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Abstract

Corn pericarp is a low-value byproduct of the processing industry. However, due to a disproportionately higher concentration of phytochemicals, colored corn pericarp could be a source of nutraceuticals and food additives. For the first time, purple corn pericarp (PCP) was converted to a polyphenol-rich extract containing anthocyanins, phenolic acids, and proanthocyanins using a two-pot microwave extraction technique. Besides, the microwave extraction (MAE) conditions were optimized, and response surface methodology was used to understand the association between independent variables and their responses and used further to decipher the underlying mechanisms through visualization. Plackett–Burman design (PBD) was used to screen significant extraction parameters, and further optimization was done using Box-Behnken design (BBD). Under the optimum conditions (ethanol (42.4% v/v), temperature (75 °C), and time (29 min)), total anthocyanin content (TAC), total phenolic content (TPC), and condensed tannins (CT) to the tune of 38.73 g/kg, 138.62 g/kg and 279.48 g/kg pericarp, respectively were obtained with a desirability function value of 0.838. Monomeric anthocyanins degraded and polymerized to 3-deoxyanthocyanin, whereas phenolic acids such as chlorogenic acid, caffeic acid, ferulic acid, and hesperidin increased as the microwave temperature and time increased. The MAE’s extraction yield was 38.11% higher than the conventional extraction (CE). The CE process took ~ 8.6 h, whereas MAE took ~ 0.5 h to extract the phenolics. The MAE samples had a higher TAC, TPC, CT, phenolic acids (chlorogenic acid, caffeic acid, ferulic acid, and hesperidin), total flavonoid content (TFC), and antioxidant activities than CE samples. Therefore, the valorization of PCP could contribute to the circular economy model.

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Data Availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

CE:

Conventional extraction

RSM:

Response surface methodology

BBD:

Box-Behnken design

DPPH:

1,2-Diphenylpicrylhydrazyl

PCPP:

Purple corn pericarp powder

C3G:

Cyanidin-3-O-glucoside

TFC:

Total flavonoid content

CE:

Catechin equivalent

L* :

Lightness

b* :

Yellowness to blueness

ΔE :

Total color difference

WSI:

Water solubility index

PCPE:

Purple corn pericarp extract

PCPE:

Scanning electron microscopy

ZP:

Zeta potential

EE:

Epicatechin equivalent

LoF:

Lack of fit

MAE:

Microwave-assisted extraction

PBD:

Plackett- Burman design

TAC:

Total anthocyanin content

ABTS:

2,2-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)

HPLC:

High-performance liquid chromatography

TPC:

Total phenolic content

CT:

Condensed tannins

EY:

Extraction yield

a* :

Greenness to redness

C :

Chroma

H o :

Hue angle

WAI:

Water absorption index

FTIR:

Fourier transform infrared

PSD:

Particle size distribution

PDI:

Poly dispersibility index,

CUPRAC:

Cupric ion reducing antioxidant capacity

TA:

Titrable acidity

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Acknowledgements

The authors acknowledge Prof. Mengshi Lin and Prof. Bongkosh Vardhanabhuti for their help with the FTIR and Zetasizer equipment.

Funding

This research was funded by the USDA NIFA Research Award No. 2022–69016-36101.

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Authors and Affiliations

  1. Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA

    Isaac Duah Boateng, Azlin Mustapha, Ravinder Kumar, Joseph Agliata & Pavel Somavat

  2. College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO, 65211, USA

    Christopher R. Daubert

  3. Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO, 65211, USA

    Lucas Kuehnel, Caixia Wan & Pavel Somavat

  4. US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO, 65211, USA

    Sherry Flint-Garcia

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  1. Isaac Duah Boateng
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Contributions

Isaac Duah Boateng; Investigation, Methodology, Data curation, Software, Formal analysis, Writing the entire manuscript, and Validation. Azlin Mustapha; Supervision, Validation, Review & editing. Christopher R. Daubert; Review & editing, Validation. Lucas Kuehnel; Data curation, Ravinder Kumar; Data curation, Joseph Agliata: Data curation, Caixia Wan; Review & editing. Sherry Flint-Garcia; Review & editing. Pavel Somavat; Conceptualization, Funding acquisition, Supervision, review & editing.

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Correspondence to Pavel Somavat.

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Boateng, I.D., Mustapha, A., Daubert, C.R. et al. Novel Two-pot Microwave Extraction of Purple Corn Pericarp’s Phenolics and Evaluation of the Polyphenol-rich Extract’s Product Quality, Bioactivities, and Structural Properties. Food Bioprocess Technol 16, 2668–2691 (2023). https://doi.org/10.1007/s11947-023-03072-7

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