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

JESICA ROMINA MUFARI; ANDREA C RODRÍGUEZ-RUIZ; ANTONELLA E BERGESSE; PATRICIA P MIRANDA-VILLA; VALERIA NEPOTE; ALEXIS R VELEZ

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2020

0023-6438

The extraction of bioactive compounds from malted quinoa flour using differentwater/ethanol mixtures under subcritical conditions was performed, and twomathematical models to describe the extraction kinetics were compared. The variablesevaluated were extraction temperature, solvent mass flow rate and solventcomposition, and the best conditions were selected using a screening design. Theextract with the highest antioxidant activity with 95% inhibition of DPPH, 125.96 mgGAE/100 g flour of total phenol content (TPC), and 58.72 mg QE/100 g flour of totalflavonoid content (TFC) was obtained at 200°C, 2.5 g/min and 25% ethanol. For theseconditions, the two-site kinetic model had a better fit. When comparing these resultswith conventional extraction techniques, the extraction yield and antioxidant capacityenhanced. Hence this technique results promising since it also allows to obtainextracts with an antioxidant activity similar to commercial antioxidants.