Extraction of bioactive compounds from Peruvian purple corn cob (Zea Mays L.) by dynamic high pressure

The objective of this research was to evaluate the effects dynamic high pressure at different processing temperatures, on extraction bioactive compounds from Peruvian purple corn cob. cobs were ground and sieved then be mixed with an acidified 20% ethanol-water solution (pH 2) in a 1:30 (w/v) ratio. hydroalcoholic extracts subjected maceration processes varying temperature (25 °C 60 °C) (0.01 MPa - MPa), content antioxidant activity evaluated. results showed that / 45 capable obtaining compound contents corresponding those obtained using conventional process 2.5 hours 65 °C. Seven anthocyanins identified by liquid chromatography pressure, mainly cyanidin-3-glucoside, pelargonidin-3-glucoside peonidin-3-glucoside, their respective malonyl derivatives. increased more than 108% them one step, thus appearing as new alternative, eco-friendly method for plant tissues.