Characteristics of anthocyanin pigment from corn [Zea mays] and its stability in several foods
1994
Shigemori, I. (Hokkaido National Agricultural Experiment Station, Sapporo (Japan)) | Ishizone, H. | Kusano, H. | Mikami, T. | Miura, Y. | Sato, H.
Anthocyanin pigments extracted from imported corncobs have been used as food additives in Japan. The objective of this study was to determine the chemical features and variation of pigments which were extracted from genetic resources introduced from Peru in 1976. The study was also conducted to determine whether the pigments were appropriate as food additives for candies, drinks, yogurt etc. Genetic variability of the extracted pigments was compared by spectrophotometry at 520 nm. There was little variability among the 42 samples, except for one whose pigment showed different TLC and HPLC patterns from the others due to different components. The characteristics of the extracted pigments were basically similar to those of commercial pigments except for relative components of anthocyanins. One line containing dark pigments has been developed by three cycles of self pollination. This line should be useful as the parent of F1 hybrids capable of high pigment production. The pigments may be successful applied to foods as well as commercial pigments because the pigments were found to be chemically stable when added to candies and under acidic conditions such as in drinks and fermented milks
اظهر المزيد [+] اقل [-]