Extraction of anthocyanins from purple corn cobs of Zea mays L.
At the present investigation the good conditions for the extraction of anthocyanins from purple corn cobs were investigated, by means of the employment of a complete design at random with factorial arrangement 2A3B4C4D. The factors studied were pH, solvent, time and temperature. The results showed a...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2009 |
| País: | Perú |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/3395 |
| Acceso en línea: | https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/3395 |
| Access Level: | acceso abierto |
| Palabra clave: | Zea mays purple corn anthocyanins factorial analysis cob maíz morado antocianinas análisis factorial coronta |
| Sumario: | At the present investigation the good conditions for the extraction of anthocyanins from purple corn cobs were investigated, by means of the employment of a complete design at random with factorial arrangement 2A3B4C4D. The factors studied were pH, solvent, time and temperature. The results showed anthocyanins between 8,404 and 47,984 mg/g of cob according to the method of differential pH. Analysis of four factors were presented. |
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