PROXIMAL ANALYSIS AND QUANTIFICATION OF TOTAL ANTHOCYANES IN Zea mays VARIETY DWELLED SUBMITTED TO DIFFERENT DRYING PROCESSES

• Autores: Valle Campos, Manuel, García Ceccarelli, Jorge, Laos Anchante, Doris, Yarasca, Carlos Eliades, Loyola Gonzales, Eddie, Surco-Laos, Felipe
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/241
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/241
• Nivel de acceso: acceso abierto
• Materia: Zea mays; dried; anthocyanins; proximal composition; secado; antocianinas; composición proximal

The Zea mays purple variety is a plant native to America that has purple grain and crown, thanks to the anthocyanins that are the pigments that give this color. The objective of this work was to analyze the influence of the various drying procedures of the purple maize carried out by the producers of the Ica valley, on the proximal chemical composition and the content of total anthocyanins. 5 drying procedures were applied, which were coded from T1 to T5 and the coronas and grains were analyzed separately; it is observed that the different treatments do not significantly affect the chemical composition of the crown or the grain; however, treatments 3 and 4 preserved a higher content of anthocyanins in the crown (1513 and 1516 mg / 100g), while treatment 2 preserved a higher content of anthocyanin in the grain (907,1 mg / 100g).