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Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds
- Alcântara, Maristela Alves, de Lima Brito Polari, Isabelle, de Albuquerque Meireles, Bruno Raniere Lins, de Lima, Anderson Eduardo Alcântara, da Silva Junior, Jayme Cesar, de Andrade Vieira, Érica, dos Santos, Nataly Albuquerque, de Magalhães Cordeiro, Angela Maria Tribuzy
- Food chemistry 2019 v.275 pp. 489-496
- 2,2-diphenyl-1-picrylhydrazyl, Salvia hispanica, acetone, antioxidant activity, antioxidants, ethanol, free radicals, myricetin, planning, quercetin, seeds, solvents
- This study investigated the efficiency of the extraction of phenolic compounds from seeds of chia, Salvia hispanica L. utilizing the statistical tool of mixture planning, simplex-lattice design. The solvents used were acetone, ethanol and water and the responses analyzed were total phenolic content (TPC), antioxidant activity by the capture of the free radical DPPH and ferric reduction ability (FRAP). Moderately polar mixtures were highly efficient to extract the antioxidant phenolic compounds. The best results were obtained for the water-acetone (1/3–2/3) binary mixture, presenting TPC, DPPP and FRAP values of 58.44 mg GAE/g, 250.20 μmol TE/g and 720.15 μmol TE/g, respectively. The best ternary mixture was water-ethanol-acetone (1/6–1/6–2/3), with 60.96 mg GAE/g, 380.53 μmol TE/g and 990.15 μmol TE/g, respectively. The phenolic profile showed that the acids rosmarinic, caffeic, salicylic and the flavonoids myricetin and quercetin are the compounds that most contribute to the elevated antioxidant activity.