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

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dc.title Physico-chemical study of flavonoids from different matureness corn silk material en Li, Peng Lapčík, Lubomír Lapčíková, Barbora Kalytchuk, Sergii
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 OCLC, Ulrich, Sherpa/RoMEO, JCR 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.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
utb.identifier.obdid 43877990
utb.identifier.scopus 2-s2.0-85045108350
utb.source j-scopus 2018-04-23T15:01:47Z 2018-04-23T15:01:47Z
dc.rights Attribution 3.0 International
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: Lubomír Lapčík. Department of Food Technology. Faculty of Technology. Tomas Bata University in Zlín. Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: Barbora Lapčíková. Department of Food Technology. Faculty of Technology. Tomas Bata University in Zlín, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: 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:
utb.fulltext.dates Received: 22 January 2018. Accepted: 18 March 2018. Available online: 24 April 2018 at
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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
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