Pressurized liquid extraction to obtain chia seeds oils extracts enriched in tocochromanols. Nanoemulsions approaches to preserve the antioxidant potential

Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

“…The proposed ASE-LC-MS/MS method was applied to the isolation, analysis, and quantification of the individual flavonoids in Navelina, Salustriana, and Sanguina orange peels, allowing evaluating the impact of the drying treatments. The factors concerning pressurized ASE optimization were established in a previous experiment and comprised solvent type, extraction temperature, extraction time, and extraction cycles [ 53 ].…”

“…The DPPH assay was carried out according to the method proposed by Alañon et al, 2011 [ 65 ] and Castro-Vazquez et al [ 53 ]: “where 1,1-diphenyl-2-picrylhydrazyl radical was used as a stable radical. One hundred microliters of different dilutions of extracts were added to 2.9 mL of a 0.06 mM methanol DPPH radical solution.…”

“…The method used was the ABTS •+ decolorization assay in accordance with Alañon et al 2011 [ 65 ] and Castro-Vazquez et al [ 53 ]: “based on the ability of an antioxidant compound to quench the ABTS •+ relative to that of a reference antioxidant such as Trolox. A stock solution of ABTS •+ radical cation was prepared by mixing ABTS solution and potassium persulfate solution at 7 mM and 2.45 mM final concentration, respectively.…”

“…The FRAP assay was performed as previously described by Castro-Vazquez et al [ 53 ]: “this spectrophotometric assay measures the ferric reducing ability of antioxidants. The experiment was conducted at 37 °C and pH 3.6.…”

“…In this sense, the use of platforms that protect bioactive molecules from their premature degradation could be a successful strategy to promote their efficient use. Currently, promising improvements have been made to incorporate nanotechnology into food processing techniques [ 53 , 54 ], to enhance the viability of food antioxidants [ 55 , 56 , 57 ]. Although little literature is available, naringenin nanoemulsions have proven a complete release, increasing the solubility and bioavailability [ 58 ].…”