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

Año: 2023 vol. 1 p. 221 - 234

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