Phenolic profiles of Andean purple corn (Zea mays L.) Academic Article

abstract

• Qualitative and quantitative high performance liquid chromatography with diode array detection (HPLC-DAD) was performed to characterize the presence of phenolic compounds in Andean purple corn. Phenolic compounds were analyzed by separating them in two main fractions: a water fraction (WF) and an ethyl acetate fraction (EAF). The WF rich in anthocyanins revealed the presence of cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside. The respective acylated anthocyanin glucoside forms of these compounds were also detected following alkaline hydrolysis. The EAF was composed of phenolic acids such as p-coumaric, vanillic acid, protocatechuic acid, flavonoids such quercetin derivatives and a hesperitin derivative. Alkaline and acid hydrolysis of the EAF revealed the presence of p-coumaric and ferulic acid as main components in four bound hydroxycinnamic acid forms present in the ethyl acetate fraction. 2005 Elsevier Ltd. All rights reserved.

authors

• Cisneros-Zevallos, Luis

published proceedings

• Food Chemistry

altmetric score

• 3

author list (cited authors)

• Pedreschi, R., & Cisneros-Zevallos, L.

citation count

• 111

complete list of authors

• Pedreschi, Romina||Cisneros-Zevallos, Luis

publication date

• January 2007

publisher

• Elsevier  Publisher

published in

• JOURNAL OF MICRONUTRIENT ANALYSIS  Journal

keywords

• Complementary And Integrative Health

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2005.11.004

start page

• 956

end page

• 963

volume

• 100

issue

• 3

URL

• http://dx.doi.org/10.1016/j.foodchem.2005.11.004