Physico-chemical study of flavonoids from different matureness corn silk material

Li, Peng; Lapčík, Lubomír; Lapčíková, Barbora; Kalytchuk, Sergii

dc.title	Physico-chemical study of flavonoids from different matureness corn silk material	en
dc.contributor.author	Li, Peng
dc.contributor.author	Lapčík, Lubomír
dc.contributor.author	Lapčíková, Barbora
dc.contributor.author	Kalytchuk, Sergii
dc.relation.ispartof	Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn	1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2018
utb.relation.volume	12
utb.relation.issue	1
dc.citation.spage	347
dc.citation.epage	354
dc.type	article
dc.language.iso	en
dc.publisher	HACCP Consulting
dc.identifier.doi	10.5219/869
dc.relation.uri	http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/869
dc.subject	Corn silk	en
dc.subject	Flavonoids	en
dc.subject	Milky stage	en
dc.subject	Silking stage	en
dc.subject	UV-VIS	en
dc.description.abstract	There was tested a simple extraction procedure of flavonoids separation from the original corn silk (CS) material. It was found, that the total flavonoids content differs with the extraction time and extraction temperature. There were found different flavonoids contents in extracts prepared from different maturity stages of the original corn silk material (silking stage (CS-S), milky stage (CS-M)). Extracted flavonoids content was quantified by the lutin standardization method by means of colorimetry at 510 nm wavelength. Obsreved flavonoids concentration was ranging from 2×10-3 mg.mL-1 to 7 ×10-3 mg.mL-1 dependent on the extraction time period and extraction temperature. The highest flavonoids concentration of 7.5×10-3 mg.mL-1 was found for CS-M after 20 minutes extraction time and 80 °C extraction temperature. There was confirmed the presence of flavonoids by fluorescence mapping experiments. There was found a typical multistep decomposition process for both CS-S and CS-M materials by TG analysis. There was found a melting temperature of flavonoids of 54.3 °C for corn silk silking stage material exhibiting 58.9 J.g-1 heat of fusion and 60.2 °C for corn silk milky stage material with 112.9 J.g-1 heat of fusion. The optimal conditions of corn silk flavonoids extraction were 40 °C, 50 minutes for CS-S, the optimal flavonoids extraction content was (6.8 ±2.1)×10-3 mg.mL-1, 80°C, 20 minutes for CS-M and the optimal extraction content was (7.2 ±0.3)×10-3 mg.mL-1. © 2018 Potravinarstvo Slovak Journal of Food Sciences.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1007831
utb.identifier.obdid	43877990
utb.identifier.scopus	2-s2.0-85045108350
utb.source	j-scopus
dc.date.accessioned	2018-04-23T15:01:47Z
dc.date.available	2018-04-23T15:01:47Z
dc.rights	Attribution 3.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Li, Peng
utb.contributor.internalauthor	Lapčík, Lubomír
utb.contributor.internalauthor	Lapčíková, Barbora
utb.fulltext.affiliation	Peng Li, Lubomír Lapčík, Barbora Lapčíková, Sergii Kalytchuk Peng Li. Department of Food Technology. Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: [email protected] Lubomír Lapčík. Department of Food Technology. Faculty of Technology. Tomas Bata University in Zlín. Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: [email protected] Barbora Lapčíková. Department of Food Technology. Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: [email protected]. Sergii Kalytchuk. Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic, E-mail: [email protected]
utb.fulltext.dates	Received: 22 January 2018 Accepted: 18 March 2018 Available online: 24 April 2018
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utb.fulltext.sponsorship	Partial financing of this research from the Ministry of Education, Youth and Sports of the Czech Republic (grant no. LO1305) and the Tomas Bata University in Zlin Internal Grant Agency (grant no. IGA/FT/2018/003) is gratefully acknowledged.
utb.scopus.affiliation	Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavreckova 275, Zlín, Czech Republic; Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacky University, 17, Listopadu 12, Olomouc, Czech Republic
utb.fulltext.projects	LO1305
utb.fulltext.projects	IGA/FT/2018/003