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

ROMINA PAOLA PEDRESCHI PLASENCIA, Luis Cisneros-Zevallos

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124 Scopus citations

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.

Original languageEnglish
Pages (from-to)956-963
Number of pages8
JournalFood Chemistry
Volume100
Issue number3
DOIs
StatePublished - 1 Jan 2007

Keywords

  • Andean purple corn
  • Anthocyanins
  • Phenolic profiles

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