title: Processing method and corn cultivar affected anthocyanin concentration from dried distillers grains with solubles.
abstract: Anthocyanins are water-soluble pigments with health benefits and potential use as food colorants. The objectives of this work were to (1) determine optimum parameters for the extraction of anthocyanins from dried distillers grain with solubles (DDGS), (2) develop a method of anthocyanin extraction from DDGS, (3) quantify and identify the extracted anthocyanins, and (4) determine the effect of processing methods and corn cultivars on anthocyanin concentration. DDGS samples were prepared from purple (PC) and dark (DC) corn and processed using conventional enzymes (C) and granular starch hydrolyzing enzymes (GC). Three independent variables (ethanol concentration (0, 12.5, and 25%); liquid-to-solid ratio (30:1, 40:1, 50:1 mL/g); and extraction temperature (4, 22, and 40 °C)) and two dependent variables (anthocyanin concentration and a-value (redness)) were used. Results showed that dark corn DDGS gave anthocyanin concentration higher than that of purple corn. The GC process showed total anthocyanin concentration higher than that of the conventional method of DDGS production. The maximum anthocyanin concentration was obtained at 12.5% ethanol, 40:1 liquid-to-solid ratio, and 22 °C for C-PC [321.0 ± 37.3 μg cyanidin-3 glucoside (C3G) equivalent/g DDGS]. For GC-PC, 25% ethanol, 30:1 liquid-to-solid ratio, and 22 °C gave 741.4 ± 12.8 μg C3G equivalent/g DDGS. For GC-DC, 12.5% ethanol, 40:1 liquid-to-solid ratio, and 40 °C extraction gave 1573.4 ± 84.0 μg C3G equivalent/g DDGS. LC/MS-MS analysis showed that the major anthocyanins were cyanidin-3-glucoside, cyanidin-3-(6″-malonyl) glucoside, and peonidin-3-(6″malonyl) glucoside. In conclusion, anthocyanin extraction from colored corn DDGS can be optimized using 12.5% ethanol, 40:1 mL/g ratio, and 22 °C.
authors.affiliation: †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States.
authors.forename: Vermont P
authors.initials: VP
authors.lastname: Dia
authors.affiliation: ‡Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States.
authors.forename: Zhaoqin
authors.initials: Z
authors.lastname: Wang
authors.affiliation: §Kraft Foods, 801 Waukegan Rd, Glenview, Illinois 60025, United States.
authors.forename: Megan
authors.initials: M
authors.lastname: West
authors.affiliation: ‡Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States.
authors.forename: Vijay
authors.initials: V
authors.lastname: Singh
authors.affiliation: †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States.
authors.forename: Leslie
authors.initials: L
authors.lastname: West
authors.affiliation: †Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, United States.
authors.forename: Elvira Gonzalez
authors.initials: EG
authors.lastname: de Mejia
mesh_terms: D000872:Anthocyanins / Q000032:analysis* / Q000302:isolation & purification*; D005591:Chemical Fractionation / Q000379:methods*; D003116:Color; D057168:Distillation; D012639:Seeds / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry*; D000516:alpha-Amylases / Q000737:chemistry
chemical_list: D000872:Anthocyanins; D000516:alpha-Amylases
keywords: LCMS/MS; anthocyanins; colored corn; dried distillers grain with solubles; response surface methodology