The objective of this research was to evaluate the effects of dynamic high pressure at different processing temperatures, on the extraction of bioactive compounds from Peruvian purple corn cob. The purple corn cobs were ground and sieved to then be mixed with an acidified 20% ethanol-water solution (pH 2) in a 1:30 (w/v) ratio. The hydroalcoholic extracts were subjected to maceration and high dynamic pressure processes varying temperature (25 °C to 60 °C) and pressure (0.01 MPa - 60 MPa), and the bioactive compounds content and antioxidant activity were evaluated. The results showed that dynamic high pressure at 60 MPa / 45 °C was capable of obtaining extracts with bioactive compound contents and high antioxidant activity corresponding to those obtained using the conventional process of 2.5 hours / 65 °C. Seven different anthocyanins were identified by liquid chromatography in the ex...

The purple corn cob is an agro-industrial by-product that contains high-value bioactive compounds, which makes its use attractive for the development of extraction processes. The aim of this research was to extract the bioactive compounds from the purple corn cob by high isostatic pressure at different processing temperatures. Pressures of 0.01 MPa, 250 MPa, 450 MPa and 650 MPa for 3 minutes and at temperatures of 25 °C, 45 °C and 65 °C were used. High pressure extraction was compared with conventional extraction (2.5 h at 25°C). The purple corn cob extract obtained by isostatic processing at 650 MPa and 65 °C presented high antioxidant activity and content of bioactive compounds, unlike the conventional extraction of 2.5 h and 65 °C (p < 0.05). However, it did not show a significant difference with the extract obtained at 450 MPa and 45 °C (p > 0.05). Seven different anthoc...