Producción Científica Profesorado

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS



Rodríguez Ávila, José Antonio

2010

Castañeda-Ovando, A., Galán-Vidal, C.A., Pacheco, L., Rodriguez, J.A., Paez-Hernandez, M.E. Characterization of main anthocyanins extracted from pericarp blue corn by MALDI-ToF MS, Food Analytical Methods, 2010, Vol. 3, p. 1216, ISSN 1936-9751


Abstract


The anthocyanic composition of pigmented Mexican corn (Zea mays) has been investigated. Two extracts (hydrolyzed and non-hydrolyzed) were analyzed by HPLC at different temperatures. The separation profile obtained in chromatography was different for minor components but the main fraction was the same in both cases. The last anthocyanin fraction was collected and analyzed by MALDI-ToF MS. The compounds identified in the fraction were cyanidin-3-glucoside and pelargonidin-3-glucoside with an approximate content of 1?×?10?6 and 1?×?10?7 M for the hydrolyzed and non-hydrolyzed, respectively.



Producto de Investigación




Artículos relacionados

Estudio de las Interacciones Ácido Húmico-Metales Pesados y Determinación de sus Constantes de Estab...

Magnetic solid phase extraction based on phenyl silica adsorbent for the determination of tetracycli...

Facilitated transport of Hg(II) through novel activated composite membranes

Potentiometric quantification of saccharin by using a selective membrane formed by pyrrole electropo...

Sequential Injection Spectrophotometric Determination of Diclofenac in Urine and Pharmaceutical Form...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Synthesis, characterization, and crystal structures of n-alkyldiorganodithiophosphates RS2P(OC6H4)2

Mercury Ions Removal from Aqueous Solution Using an Activated Composite Membrane

Influence of the Cation Nature of the Sulphate Salt on the Electrochemical Synthesis of Sulfate-Dope...

Renewable stationary phase liquid magnetochromatography: determining aspartame and its hydrolysis pr...