Short communication: Effect of purple corn pigment on change of anthocyanin composition and unsaturated fatty acids during milk storage

• Published in: Journal of dairy science Vol. 103; no. 9; p. 7808
• Main Authors: Tian, X Z, Lu, Q, Paengkoum, P, Paengkoum, S
• Format: Journal Article
• Language: English
• Published: United States 01-09-2020
• Subjects: Animals; Anthocyanins - analysis; Fatty Acids - analysis; Fatty Acids, Unsaturated - analysis; Food Storage; Milk - chemistry; Pigments, Biological - chemistry; Zea mays - chemistry; milk oxidation; unsaturated fatty acid; purple corn pigment; anthocyanin
• ISSN: 1525-3198
• DOI: 10.3168/jds.2020-18409

Unsaturated fatty acids (UFA) in milk give rise to radicals and lead to lipid oxidation during storage, reducing the commercial value of milk. The objective of this study was to observe the effect of anthocyanins from purple corn pigment on the oxidation of UFA in milk. Milk samples were randomly divided into 2 groups: (1) the control (without purple corn pigment) and (2) treatment (0.3% purple corn pigment), using a completely randomized design. The milk samples were placed into plastic tubes and stored at 4°C for a period of 0, 1, 3, and 7 d. Individual anthocyanin composition and UFA were detected by HPLC-mass spectrometry and gas chromatography-mass spectrometry, respectively. The results indicated that pelargonidin (0.258 vs. 0.054 µg/mL), cyanidin (5.550 vs. 1.808 µg/mL), petunidin (0.464 vs. 0.107 µg/mL), delphinidin (2.061 vs. 0.123 µg/mL), and total anthocyanin (8.332 vs. 2.091 µg/mL) significantly decreased in response to increasing storage day. Of interest, purple corn pigment had a significant effect on most of the UFA (C14:1n-5, C16:1n-7, C18:1n-9, C18:2n-6, C18:3n-3, C18:3n-6, C20:2n-6, C20:3n-3, and C20:4n-6), except for C17:1n-7 and C20:3n-6. Specifically, various stronger positive correlations were noted for anthocyanin composition and UFA (pelargonidin and petunidin with C14:1n-5, C17:1n-7, C18:2n-6, C20:2n-6, C20:3n-3, and C20:4n-6; and cyanidin and total anthocyanins with C14:1n-5, C16:1n-7, C17:1n-7). Collectively, the current study suggested that the addition of anthocyanins from purple corn pigment had the potential to maintain UFA concentrations in milk during the storage period.