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Effects of Extraction Time on the Quality Characteristics of Purple Corn Cob Extract
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 Title & Authors
Effects of Extraction Time on the Quality Characteristics of Purple Corn Cob Extract
Jeong, Ji-yun; Park, Hee-Jin; Kim, Byung-Hee; Kim, Sung-Soo;
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 Abstract
In this study, the quality characteristics of purple corn cob extract (PCCE) by extraction time were examined. The cob of purple corn, which is mainly cultivated in the Andes region of South America, contains more anthocyanin than the corresponding purple corn seeds. The aim of this study was to determine the optimal conditions for the preparation of water extracts from purple corn cob. PCCE had a soluble solid content of . The Hunter lightness (), redness (), yellowness () values of the PCCE were 31.0, 38.4, and 9.0, respectively. The PCCE contained 24.64 mg/g of cyanidin, 0.35 mg/g of pelargonidin, and 17.42 mg/g peonidin, and showed greater antioxidant activity than the other extracts. Therefore, the optimal extracting conditions for preparing PCCE were a temperature of and an extraction time of 24 h.
 Keywords
anthocyanidin;antioxidant;cob;purple corn;
 Language
Korean
 Cited by
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