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

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F18%3A63518316" target="_blank" >RIV/70883521:28110/18:63518316 - isvavai.cz</a>

Alternative codes found

RIV/61989592:15310/18:73587089

Result on the web

<a href="http://dx.doi.org/10.5219/869" target="_blank" >http://dx.doi.org/10.5219/869</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/869" target="_blank" >10.5219/869</a>

Result language

angličtina

Original language name

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

Original language description

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 ℃, 50 minutes for CS-S, the optimal flavonoids extraction content was (6.8 ±2.1)×10-3 mg.mL-1, 80℃, 20 minutes for CS-M and the optimal extraction content was (7.2 ±0.3)×10-3 mg.mL-1.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

10403 - Physical chemistry

Project

<a href="/en/project/LO1305" target="_blank" >LO1305: Development of the center of advanced technologies and materials</a><br>

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

12

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

347-354

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85045108350