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Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions
Scapin, G1, Schmidt, M.M2, Prestes, R.C3, Rosa, C.S4.
This study aimed to chemically characterize the chia seed (Salvia hispanica), get chia seed
extracts at different concentrations of ethanol and temperature using a factorial design 22 with
triplicate at the central point and then analyze the extracts the content phenolics, flavonoids
and antioxidant activity in vitro. The results showed that the chia seed has a high content
of dietary fiber (374.4 g/kg), lipids (283.5 g/kg) and protein (231.7 g/kg). The same possess
antioxidant activity, and the extract with a higher antioxidant activity was obtained by the
method of stirring using temperatures of 600C and 80% ethanol concentrations. The content of
phenolic compounds was found to be 2,639 g of gallic acid equivalent/kg of dry sample. The
flavonoid content was 0.162 g equivalent of quercetin/kg dry sample. The IC50 found was of
3.841 mg/mL and FRAP 45.004 mmol trolox equivalent/ kg of dry sample.
Affiliation:
- Universidade Federal de Santa Maria, Brazil
- Universidade Federal de Santa Maria, Brazil
- Universidade Federal de Santa Maria, Brazil
- Universidade Federal de Santa Maria, Brazil
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Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
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8 |
Immediacy Index
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0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
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Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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