Extraction of anthocyanins from purple corn cobs of Zea mays L.

Descripción del Articulo

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...

Descripción completa

Detalles Bibliográficos
Autores: Gorriti G., Arilmí, Quispe J., Fredy, Arroyo A., Jorge L., Córdova R., Augusta, Jurado T., Bertha, Santiago A., Ilario, Taype E., Evelyng
Formato: artículo
Fecha de Publicación:2009
Institución:Universidad Nacional Mayor de San Marcos
Repositorio:Revistas - Universidad Nacional Mayor de San Marcos
Lenguaje:español
OAI Identifier:oai:ojs.csi.unmsm:article/3395
Enlace del recurso:https://revistasinvestigacion.unmsm.edu.pe/index.php/farma/article/view/3395
Nivel de acceso:acceso abierto
Materia:Zea mays
purple corn
anthocyanins
factorial analysis
cob
maíz morado
antocianinas
análisis factorial
coronta
Descripción
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.
Extraction of anthocyanins from purple corn cobs of Zea mays L.
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).

Ejemplares Similares