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A multifunctional extract from corn steep liquor: antioxidant and surfactant activities

Content Provider	Royal Society of Chemistry (RSC)
Author	Barbosa-Pereira, L. Rodríguez-López, L. Vecino, X. Moldes, A. B. Cruz, J. M.
Copyright Year	2016
Abstract	In the last few years the awareness of consumers and institutions about the impact that our industrial processes has on health and the environment has increased, demanding more natural products. In this work, a multifunctional bioactive extract with surfactant and antioxidant properties, composed mainly of C16 and C18 fatty acids, and phenolic compounds (vanillic acid, p-coumaric acid, ferulic acid, sinapic acid and quercetin) was obtained from corn steep liquor (CSL). Different liquid–liquid extraction protocols were evaluated obtaining a natural extract, which was able to reduce the surface tension of water by more than 30 units, showing antioxidant activity with an EC50 of 8.51 mg mL−1 and a yield of 6.85 g of extract per kg of CSL. Additionally, it was observed that after liquid–liquid extraction with chloroform, the aqueous phase can be subjected to a hydrothermal treatment, followed by extraction with ethyl acetate, in order to obtain another extract (24.7 g of extract per kg of CSL) with a higher antioxidant capacity (EC50 of 4.02 mg mL−1). In this case the antioxidant extract is composed of protocatechuic acid, vanillic acid, caffeic acid, epicatechin, p-coumaric acid, ferulic acid, sinapic acid and quercetin.
Starting Page	3724
Ending Page	3732
Page Count	9
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	9
Journal	Food & Function
DOI	10.1039/c6fo00979d
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	CSL Surfactant Antioxidant Acid Quercetin Corn steep liquor Liquid\u2013liquid extraction Surface tension EC50 Chloroform Hydrothermal synthesis Ethyl acetate Protocatechuic acid Catechin
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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