Corn Husk as a Potential Source of Anthocyanins
Anthocyanin pigments are extracted from various plants and used for diverse purposes. The overall goal of this study was to develop high-anthocyanin corn to enhance the economic efficiency of anthocyanin production. We determined and compared the anthocyanin contents from the different parts of purp...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2008-12, Vol.56 (23), p.11413-11416 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 56 |
| creator | Li, Chun-Ying Kim, Hee-Woong Won, Se−Ra Min, Hwang-Kee Park, Ki-Jin Park, Jong-Yeol Ahn, Mun-Seob Rhee, Hae-Ik |
| description | Anthocyanin pigments are extracted from various plants and used for diverse purposes. The overall goal of this study was to develop high-anthocyanin corn to enhance the economic efficiency of anthocyanin production. We determined and compared the anthocyanin contents from the different parts of purple corn in various breeding lines. Our results revealed that purple corn produced the anthocyanin pigment throughout the plant, especially high in the husk and cob regions, although anthocyanin levels varied significantly among different plant parts. We analyzed the 295 selected lines from the 2006 breeding population, and it showed that anthocyanin levels of husks ranged from 17.3% to 18.9% of dry weight, roughly 10 times more than the standard current purple corn kernel content, 1.78%. LC−MS/MS analysis demonstrated that the main components of purple corn husk anthocyanin were cyanidin derivatives, and the most prevalent constituents were cyanidin-3-glucoside, cyanidin-3-succinylglucoside and pelargonidin-3-(6′′-malonylglucoside). The results suggested that high-anthocyanin corn will boost the purple corn pigment production far more than its current level. |
| doi_str_mv | 10.1021/jf802201c |
| format | Article |
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The overall goal of this study was to develop high-anthocyanin corn to enhance the economic efficiency of anthocyanin production. We determined and compared the anthocyanin contents from the different parts of purple corn in various breeding lines. Our results revealed that purple corn produced the anthocyanin pigment throughout the plant, especially high in the husk and cob regions, although anthocyanin levels varied significantly among different plant parts. We analyzed the 295 selected lines from the 2006 breeding population, and it showed that anthocyanin levels of husks ranged from 17.3% to 18.9% of dry weight, roughly 10 times more than the standard current purple corn kernel content, 1.78%. LC−MS/MS analysis demonstrated that the main components of purple corn husk anthocyanin were cyanidin derivatives, and the most prevalent constituents were cyanidin-3-glucoside, cyanidin-3-succinylglucoside and pelargonidin-3-(6′′-malonylglucoside). The results suggested that high-anthocyanin corn will boost the purple corn pigment production far more than its current level.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf802201c</identifier><identifier>PMID: 19007127</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>anthocyanin ; anthocyanins ; Anthocyanins - chemistry ; Biological and medical sciences ; breeding population ; Cereal and baking product industries ; chemical constituents of plants ; Color ; corn ; corn husks ; Crosses, Genetic ; cyanidin ; Food Chemistry/Biochemistry ; Food industries ; Fundamental and applied biological sciences. Psychology ; husk ; leaves ; line differences ; Plant Components, Aerial - chemistry ; Purple corn ; seeds ; Zea mays ; Zea mays - chemistry ; Zea mays - genetics</subject><ispartof>Journal of agricultural and food chemistry, 2008-12, Vol.56 (23), p.11413-11416</ispartof><rights>Copyright © 2008 American Chemical Society</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a405t-b7cdbb59d83555e6203a7750446492ed9a011f8751f69d95987d68a579a4f7003</citedby><cites>FETCH-LOGICAL-a405t-b7cdbb59d83555e6203a7750446492ed9a011f8751f69d95987d68a579a4f7003</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf802201c$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf802201c$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27053,27901,27902,56713,56763</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20956463$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19007127$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Chun-Ying</creatorcontrib><creatorcontrib>Kim, Hee-Woong</creatorcontrib><creatorcontrib>Won, Se−Ra</creatorcontrib><creatorcontrib>Min, Hwang-Kee</creatorcontrib><creatorcontrib>Park, Ki-Jin</creatorcontrib><creatorcontrib>Park, Jong-Yeol</creatorcontrib><creatorcontrib>Ahn, Mun-Seob</creatorcontrib><creatorcontrib>Rhee, Hae-Ik</creatorcontrib><title>Corn Husk as a Potential Source of Anthocyanins</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Anthocyanin pigments are extracted from various plants and used for diverse purposes. The overall goal of this study was to develop high-anthocyanin corn to enhance the economic efficiency of anthocyanin production. We determined and compared the anthocyanin contents from the different parts of purple corn in various breeding lines. Our results revealed that purple corn produced the anthocyanin pigment throughout the plant, especially high in the husk and cob regions, although anthocyanin levels varied significantly among different plant parts. We analyzed the 295 selected lines from the 2006 breeding population, and it showed that anthocyanin levels of husks ranged from 17.3% to 18.9% of dry weight, roughly 10 times more than the standard current purple corn kernel content, 1.78%. LC−MS/MS analysis demonstrated that the main components of purple corn husk anthocyanin were cyanidin derivatives, and the most prevalent constituents were cyanidin-3-glucoside, cyanidin-3-succinylglucoside and pelargonidin-3-(6′′-malonylglucoside). The results suggested that high-anthocyanin corn will boost the purple corn pigment production far more than its current level.</description><subject>anthocyanin</subject><subject>anthocyanins</subject><subject>Anthocyanins - chemistry</subject><subject>Biological and medical sciences</subject><subject>breeding population</subject><subject>Cereal and baking product industries</subject><subject>chemical constituents of plants</subject><subject>Color</subject><subject>corn</subject><subject>corn husks</subject><subject>Crosses, Genetic</subject><subject>cyanidin</subject><subject>Food Chemistry/Biochemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>husk</subject><subject>leaves</subject><subject>line differences</subject><subject>Plant Components, Aerial - chemistry</subject><subject>Purple corn</subject><subject>seeds</subject><subject>Zea mays</subject><subject>Zea mays - chemistry</subject><subject>Zea mays - genetics</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0ctO4zAUBmBrBBrKZcELQDaDxCL0OIlvS6hm6EgIEAUhsbFOHRtS0hjsRBreHo9alQ0rL86n3_Z_CDmkcEahoOOFk1AUQM0PMqKsgJxRKrfICNIwl4zTHbIb4wIAJBPwk-xQBSBoIUZkPPGhy6ZDfM0wZpjd-t52fYNtNvNDMDbzLjvv-hdvPrBrurhPth220R6szz3y8Of3_WSaX91c_p2cX-VYAevzuTD1fM5ULUvGmOUFlCgEg6rilSpsrRAodVIw6riqFVNS1FwiEworJwDKPXKyyn0L_n2wsdfLJhrbtthZP0TNOVclr1iCpytogo8xWKffQrPE8KEp6P_t6E07yR6tQ4f50tZfcl1HAr_WAKPB1gXsTBM3rgDFeMXL5PKVa2Jv_23mGF41F6Vg-v52ph_l3cX1U3mnefLHK-_Qa3wOKfNhlp5UAk0LEar6uhlN1ItUfZfa_eYLnwmDjUE</recordid><startdate>20081210</startdate><enddate>20081210</enddate><creator>Li, Chun-Ying</creator><creator>Kim, Hee-Woong</creator><creator>Won, Se−Ra</creator><creator>Min, Hwang-Kee</creator><creator>Park, Ki-Jin</creator><creator>Park, Jong-Yeol</creator><creator>Ahn, Mun-Seob</creator><creator>Rhee, Hae-Ik</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20081210</creationdate><title>Corn Husk as a Potential Source of Anthocyanins</title><author>Li, Chun-Ying ; Kim, Hee-Woong ; Won, Se−Ra ; Min, Hwang-Kee ; Park, Ki-Jin ; Park, Jong-Yeol ; Ahn, Mun-Seob ; Rhee, Hae-Ik</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a405t-b7cdbb59d83555e6203a7750446492ed9a011f8751f69d95987d68a579a4f7003</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>anthocyanin</topic><topic>anthocyanins</topic><topic>Anthocyanins - chemistry</topic><topic>Biological and medical sciences</topic><topic>breeding population</topic><topic>Cereal and baking product industries</topic><topic>chemical constituents of plants</topic><topic>Color</topic><topic>corn</topic><topic>corn husks</topic><topic>Crosses, Genetic</topic><topic>cyanidin</topic><topic>Food Chemistry/Biochemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>husk</topic><topic>leaves</topic><topic>line differences</topic><topic>Plant Components, Aerial - chemistry</topic><topic>Purple corn</topic><topic>seeds</topic><topic>Zea mays</topic><topic>Zea mays - chemistry</topic><topic>Zea mays - genetics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Chun-Ying</creatorcontrib><creatorcontrib>Kim, Hee-Woong</creatorcontrib><creatorcontrib>Won, Se−Ra</creatorcontrib><creatorcontrib>Min, Hwang-Kee</creatorcontrib><creatorcontrib>Park, Ki-Jin</creatorcontrib><creatorcontrib>Park, Jong-Yeol</creatorcontrib><creatorcontrib>Ahn, Mun-Seob</creatorcontrib><creatorcontrib>Rhee, Hae-Ik</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Chun-Ying</au><au>Kim, Hee-Woong</au><au>Won, Se−Ra</au><au>Min, Hwang-Kee</au><au>Park, Ki-Jin</au><au>Park, Jong-Yeol</au><au>Ahn, Mun-Seob</au><au>Rhee, Hae-Ik</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Corn Husk as a Potential Source of Anthocyanins</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2008-12-10</date><risdate>2008</risdate><volume>56</volume><issue>23</issue><spage>11413</spage><epage>11416</epage><pages>11413-11416</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Anthocyanin pigments are extracted from various plants and used for diverse purposes. The overall goal of this study was to develop high-anthocyanin corn to enhance the economic efficiency of anthocyanin production. We determined and compared the anthocyanin contents from the different parts of purple corn in various breeding lines. Our results revealed that purple corn produced the anthocyanin pigment throughout the plant, especially high in the husk and cob regions, although anthocyanin levels varied significantly among different plant parts. We analyzed the 295 selected lines from the 2006 breeding population, and it showed that anthocyanin levels of husks ranged from 17.3% to 18.9% of dry weight, roughly 10 times more than the standard current purple corn kernel content, 1.78%. LC−MS/MS analysis demonstrated that the main components of purple corn husk anthocyanin were cyanidin derivatives, and the most prevalent constituents were cyanidin-3-glucoside, cyanidin-3-succinylglucoside and pelargonidin-3-(6′′-malonylglucoside). The results suggested that high-anthocyanin corn will boost the purple corn pigment production far more than its current level.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19007127</pmid><doi>10.1021/jf802201c</doi><tpages>4</tpages></addata></record> |
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| source | ACS Publications; MEDLINE |
| subjects | anthocyanin anthocyanins Anthocyanins - chemistry Biological and medical sciences breeding population Cereal and baking product industries chemical constituents of plants Color corn corn husks Crosses, Genetic cyanidin Food Chemistry/Biochemistry Food industries Fundamental and applied biological sciences. Psychology husk leaves line differences Plant Components, Aerial - chemistry Purple corn seeds Zea mays Zea mays - chemistry Zea mays - genetics |
| title | Corn Husk as a Potential Source of Anthocyanins |
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