Producción Científica Profesorado

Purification of Anthocyanins with oDihydroxy Arrangement by Sorption in Cationic Resins Charged with Fe(III).



Castañeda Ovando, Araceli

2014

Purification of Anthocyanins with oDihydroxy Arrangement by Sorption in Cationic Resins Charged with Fe(III) Castaneda-Ovando, A; Galan-Vidal, CA; Contreras-Lopez, E; Paez-Hernandez, ME (2014) Journal of Chemistry 2014 1-9


Abstract


In the present work, a new purification method of anthocyanins with o-dihydroxy arrangement is proposed. This method is based on a ligand-exchange mechanism, using a cationic exchange resin loaded with metallic ions in order to increase the affinity of the resin to the anthocyanin(s) with o-dihydroxy arrangement. This method was used to purify the main anthocyanin (cyanidin-3-glucoside; Cy-3-glc) from the anthocyanic methanolic extract of blue corn. The best sorption result was using Fe(III) in its ion form. The purification procedure begins with the formation of a metal-anthocyanin complex (Cy-3-glc-Fe) which was optimal at pH 5, followed by a NaOH 0.1?M elution process in order to eliminate anthocyanins without o-dihydroxy arrangement, sugars, and organic acids. Finally, the pure anthocyanin is obtained by adding HCl 0.1?M which breaks the metal-anthocyanin complex.



Producto de Investigación




Artículos relacionados

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

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

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.