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

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dc.title Physico-chemical study of steroids 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 2019
utb.relation.volume 13
utb.relation.issue 1
dc.citation.spage 658
dc.citation.epage 664
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/1144
dc.relation.uri https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1144/923
dc.subject Corn silk en
dc.subject Maturity stages en
dc.subject Steroids en
dc.subject Ultrasonic extraction en
dc.subject UV-VIS en
dc.description.abstract This study shows an ultrasonic assisted extraction procedure of steroids from corn silk (CS). The total steroids contents were positively correlated with the ultrasonic assisted extraction time. The extracted steroids contents varied according to the different maturity stages of CS. There were three tested CS maturity stages: silking stage (CS-S), milky stage (CS-M) and mature stage (CS-MS). The β - sitosterol standardization method with 530 nm wavelength colorimetric measurements were applied to determine the content of extracted steroids. Measured steroids concentrations range were from 38.3 × 10-3 mg.mL-1 to 368.9 × 10-3 mg.mL-1 in different extraction time and CS maturity stages. The highest concentration of steroids, 368.9 × 10-3 mg.mL-1 was found in CS-MS sample with the 75 minutes ultrasonic extraction time. The fluorescence mapping techniques were used to confirm the existence of steroids. The thermal analysis illustrated a typical multistep decomposition process for the CS-S, CS-M and CS-MS samples. Two endothermic peaks were found: The first one was 54.3 °C for CS-S and CS-MS, 60.2 °C for CS-M, the second one, 397 °C (CS-MS), 415.1 °C (CS-M) and 419.7 °C (CS-S) attributed to the total thermal decomposition. The observed exotheric process found at 524 °C corresponded to CS-MS sample decomposition. The optimal ultrasonic-assisted extraction time for all samples under study CS-S, CS-M and CS-MS was about 75 minutes and the optimal steroids extraction contents obtained were 92.8 × 10-3 mg.mL-1 (CS-S), 124.2 × 10-3 mg.mL-1 (CS-M) and 368.9 × 10-3 mg.mL-1 (CS-MS) respectively. © 2019 Potravinarstvo Slovak Journal of Food Sciences. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1009202
utb.identifier.obdid 43879952
utb.identifier.scopus 2-s2.0-85072874340
utb.source j-scopus
dc.date.accessioned 2019-10-21T15:10:43Z
dc.date.available 2019-10-21T15:10:43Z
dc.rights Attribution 3.0 Unported
dc.rights.uri http://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.sponsorship Financing of this research from the Operational Program Research, Development and Education – European Regional Development Fund project no. CZ.02.1.01/0.0/0.0/16_019/0000754 of the Ministry of Education, Youth and Sports of the Czech Republic is gratefully acknowledged as well as is the financing support from the Tomas Bata University in Zlin Internal Grant Agency (grant no. IGA/FT/2019/006) is gratefully acknowledged.
utb.scopus.affiliation Tomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, Zlín, 762 72, Czech Republic; Regional Centre of Advanced Technologies and Materials, Palacky University, Faculty of Science, Department of Physical Chemistry, 17. Listopadu 12, Olomouc, 771 46, Czech Republic
utb.fulltext.projects CZ.02.1.01/0.0/0.0/16_019/0000754
utb.fulltext.projects IGA/FT/2019/006
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