Bioactive compounds extraction from malted quinoa using water-ethanol mixtures under sub-critical conditions

MUFARI JESSICA ROMINA; RODRÍGUEZ-RUIZ ANDREA C.; BERGESSE ANTONELLA ESTEFANÍA; MIRANDA-VILLA PATRICIA PAOLA; NEPOTE VALERIA; VELEZ ALEXIS

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020

0023-6438

In this study, the extraction of bioactive compounds from malted quinoa flour using different water/ethanol mixtures under subcritical conditions was performed. To select the best conditions, a screening design was carried out. The influence of temperature, solvent mass flow rate and solvent composition on the extraction performance and characteristics of the extracts (total phenol and flavonoid content, and antioxidant activity) was studied. The parameters that presented the highest yield (200 °C, 2.5 g/min and 25% ethanol) were combined, and an extract with 125.96 mg GAE/100 g flour, 58.72 mg QE/100 g flour and a 95% inhibition of DPPH was obtained. When comparing these results with conventional extraction techniques, the extraction yield and antioxidant capacity enhanced. Hence, this technique results promising since it also allows to obtain extracts with an antioxidant activity similar to commercial antioxidants. Finally, a mathematical model was used to describe the extraction kinetics under optimal operating conditions.