دورية أكاديمية
Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds.
| العنوان: | Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. |
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| المؤلفون: | Alcântara MA; Graduation Program in Food Science and Technology, CT, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil. Electronic address: maristelalves@gmail.com., de Lima Brito Polari I; Graduation Program in Food Science and Technology, CT, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., de Albuquerque Meireles BRL; Graduation Program in Food Science and Technology, CT, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., de Lima AEA; Graduation Program in Chemistry, CCEN, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., da Silva Junior JC; Department of Food Technology, CTDR, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., de Andrade Vieira É; Graduation Program in Food Science and Technology, CT, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., Dos Santos NA; Department of Food Technology, CTDR, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil; UFPB Institute of Paraíba Development, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil., de Magalhães Cordeiro AMT; Graduation Program in Food Science and Technology, CT, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil; Department of Food Technology, CTDR, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil; UFPB Institute of Paraíba Development, Campus I, Universidade Federal da Paraíba, CEP 58051-900 João Pessoa, Paraíba, Brazil. |
| المصدر: | Food chemistry [Food Chem] 2019 Mar 01; Vol. 275, pp. 489-496. Date of Electronic Publication: 2018 Sep 22. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Free Radical Scavengers/*analysis , Free Radical Scavengers/*isolation & purification , Phenols/*analysis , Phenols/*isolation & purification , Salvia/*chemistry , Seeds/*chemistry , Solvents/*chemistry, Biphenyl Compounds/chemistry ; Free Radical Scavengers/chemistry ; Phenols/chemistry ; Picrates/chemistry |
| مستخلص: | 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. (Copyright © 2018 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Antioxidant activity; Mixture design; Phenolic compounds; Salvia hispanica L. |
| المشرفين على المادة: | 0 (Biphenyl Compounds) 0 (Free Radical Scavengers) 0 (Phenols) 0 (Picrates) 0 (Solvents) DFD3H4VGDH (1,1-diphenyl-2-picrylhydrazyl) |
| تواريخ الأحداث: | Date Created: 20190207 Date Completed: 20190306 Latest Revision: 20190306 |
| رمز التحديث: | 20221213 |
| DOI: | 10.1016/j.foodchem.2018.09.133 |
| PMID: | 30724224 |
| قاعدة البيانات: | MEDLINE |
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