Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour

ANTÓN, MICAELA; ARANIBAR, CAROLINA; DUSSO, DIEGO; MOYANO, LAURA; AGUIRRE, ALICIA; BORNEO, RAFAEL

Exploration of Foods and Foodomics

Open Exploration Publishing

Lugar: Nueva York; Año: 2023 vol. 1 p. 221 - 234

The extraction of polyphenols is commonly accomplished using conventional techniques such assolid-liquid and liquid-liquid extraction, which are associated with the use of high quantities of organicsolvents, long extraction times, and low selectivity and reproducibility. These limitations have led to thedevelopment of innovative extraction technologies. The purpose of this study was to investigate theultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of polyphenols frompartially defatted chia flour (PDCF).Methods: The effect of four factors on the extraction of polyphenols (percentage in relation to the initialweight of PDCF) and on the antioxidant activity [quantified by 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods] was investigated and theUAE and MAE processes were optimized using the response surface methodology (RSM).Results: It was found that MAE improved the extraction yield (polyphenol content and antioxidant activity)in shorter extraction times when compared to UAE.Conclusions: The application of these alternative green technologies improved the performance of thepolyphenol extraction process from PDCF. Overall, both techniques could be used as efficient greenalternatives.