Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds

Alcântara, Maristela Alves; Brito, Isabelle de Lima; Meireles, Bruno Raniere Lins de Albuquerque; Lima, Anderson Eduardo Alcântara de; Silva, Jayme Cesar da; Vieira, Érica de Andrade; Santos, Nataly Albuquerque dos; Cordeiro, Ângela Maria Tribuzy de Magalhães

doi:10.1016/j.foodchem.2018.09.133

Cited by 114 publications

(84 citation statements)

References 36 publications

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“…The ABTS + radical scavenging method, together with β-carotene linoleic-acid principle and phospholipid liposome peroxidation, was used in research to determine antioxidant activity, whilst Guindani et al [39] used the ABTS + method to determine antioxidant activity as well. Alacantara et al [40] investigated antioxidant activity by the DPPH method.…”

Section: Antioxidant and Antimicrobial Activitymentioning

confidence: 99%

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

et al. 2019

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Chia (Salvia hispanica L.) is a small seed that comes from an annual herbaceous plant, Salvia hispanica L. In recent years, usage of Chia seeds has tremendously grown due to their high nutritional and medicinal values. Chia was cultivated by Mesopotamian cultures, but then disappeared for centuries until the middle of the 20th century, when it was rediscovered. Chia seeds contain healthy ω-3 fatty acids, polyunsaturated fatty acids, dietary fiber, proteins, vitamins, and some minerals. Besides this, the seeds are an excellent source of polyphenols and antioxidants, such as caffeic acid, rosmarinic acid, myricetin, quercetin, and others. Today, chia has been analyzed in different areas of research. Researches around the world have been investigating the benefits of chia seeds in the medicinal, pharmaceutical, and food industry. Chia oil is today one of the most valuable oils on the market. Different extraction methods have been used to produce the oil. In the present study, an extensive overview of the chemical composition, nutritional properties, and antioxidant and antimicrobial activities, along with extraction methods used to produce chia oil, will be discussed.

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Section: Antioxidant and Antimicrobial Activitymentioning

confidence: 99%

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

et al. 2019

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“…In both cases (chia and quinoa), it has been reported that climatic conditions and geographical location of growing have a great influence on the chemical composition of the seeds [ 23 , 47 , 51 , 52 , 53 , 54 , 55 , 56 ]. In addition to the differences in the composition of the several bioactive compounds, it is necessary to add another variation factor such as the extraction procedure used (solvent, procedure, and extraction time) since it is a critical process for some matrices, particularly when there may be insoluble components with antioxidant capacity, which lead to underestimated these values in some cases [ 57 , 58 , 59 ].…”

Section: Antioxidants Compounds In Chia Quinoa and Their Coprodumentioning

confidence: 99%

“…Higher TPC values (3.9–4.1 mg GAE/g chia) have been reported by Pellegrini et al [ 3 ] and Fernández-López et al [ 22 ]. Alcântara et al [ 55 ] reported a wide variation range (10.1–60.9 mg GAE/g chia) in chia seeds from Brazil depending on the solvent used. Controversial results have been reporting regarding the effect of the hydrolysis process; Reyes-Caudillo et al [ 23 ] reported that the acidic hydrolysis did not increase the TPC compared to crude extract of chia seeds, whereas Oliveira-Alves et al [ 60 ] reported a significant increase in hydrolyzed extracts.…”

Section: Antioxidants Compounds In Chia Quinoa and Their Coprodumentioning

confidence: 99%

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Fernández‐López

Viuda‐Martos

Sayas‐Barberá

et al. 2020

Plants

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Chia and quinoa have gained popularity among consumers worldwide due to the wide variety of nutrients but also to the bioactive compounds that they contain. Lately, their processing has generated different coproducts (non-commercial grains, flour, partially deoiled flour, rich-fiber fraction, and oil, among others), which could be reincorporated to the food chain with important technological properties, antioxidant activity included. Both sets of ingredients have been revealed a great technological potential for meat product development and innovation, taking into account that oxidation is one of the main reactions responsible for their deterioration and shelf life reduction. This review focuses on the antioxidant compounds of chia and quinoa coproducts and on the strategies used to add them to meat products highlighting their effect on the lipid oxidation control. Apart from the different ways in which quinoa and chia can be incorporated into meat products and their antioxidant properties, innovative approaches for increasing this antioxidant effect and counteracting any negative alterations they may cause will be discussed.

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“…In previous studies have shown that flavonoids torbangun leaves less soluble in water. Several studies has been reported the best solvent extraction for flavonoids compound such as ethanol and acetone (Dirar et al, 2019), water-acetone (Alcântara et al, 2019), acidified solvents of water, acetone, ethanol, and methanol (Arivalagan et al, 2018). The response surface for α-glucosidase inhibition as a function the percentage mixtures of water, ethanol, and acetone is presented in Figure 7.…”

Section: Total Flavonoids Contentmentioning

confidence: 99%

“…Dirar et al, (2019) reported that the solvents system ethanol-acetone were found as the best extraction solvent for the phenolic compound from Flos Sophorae Immaturus. Other study showed which the binary mixtures of water-acetone solvents could be used for obtaining the highest flavonoid extracted from chia seeds (Alcântara et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Total Flavonoids Extraction and Α-Glucosidase Inhibitory Activity from Plectranthus amboinicus (Lour.) Spreng. Leaves using the Simplex-Centroid Design

Wibisono

Aisyah

Suhesti

et al. 2019

Molekul

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The leaves of Plectranthus amboinicus (Lour.) Spreng. (Lamiaceae) is a perennial plant that contained flavonoids compounds with have antidiabetic properties. The aim of the work was to select the best solvent for extraction of the flavonoid compounds from torbangun leaves. A statistical simplex-centroid mixture design for the water, ethanol, and hexane solvents has been used to the extraction of extract yield, flavonoids content, and inhibitory α-glucosidase activity of torbangun leaves. The ethanol-water extracts showed the highest extract yield with value of 15.92%. The ethanol-hexane extracts presented the highest total flavonoids content, 96.30 mg QE/g, followed by hexane extract (82.91 mg QE/g). The ethanol extract recorded higher inhibitory of α-glucosidase activity, with value of 25.53%, followed by hexane extract (25.21%), and ethanol-water extract (23.02%). The weak correlation between the α-glucosidase inhibition and total flavonoids content showed that flavonoids contribute non-significantly to the α-glucosidase activity.

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Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds

Cited by 114 publications

References 36 publications

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

Chia Seeds (Salvia Hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry

Optimization of Total Flavonoids Extraction and Α-Glucosidase Inhibitory Activity from Plectranthus amboinicus (Lour.) Spreng. Leaves using the Simplex-Centroid Design

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