کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11027421 | 1666296 | 2019 | 33 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds
ترجمه فارسی عنوان
اثر ترکیب حلال بر مشخصات ترکیبات فنلی استخراج شده از دانه های چیا
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study investigated the efficiency of the extraction of phenolic compounds from seeds of chia, Salvia hispanica L. utilizing the statistical tool of mixture planning, simplex-lattice design. The solvents used were acetone, ethanol and water and the responses analyzed were total phenolic content (TPC), antioxidant activity by the capture of the free radical DPPH and ferric reduction ability (FRAP). Moderately polar mixtures were highly efficient to extract the antioxidant phenolic compounds. The best results were obtained for the water-acetone (1/3-2/3) binary mixture, presenting TPC, DPPP and FRAP values of 58.44â¯mg GAE/g, 250.20â¯Î¼mol TE/g and 720.15â¯Î¼mol TE/g, respectively. The best ternary mixture was water-ethanol-acetone (1/6-1/6-2/3), with 60.96â¯mg GAE/g, 380.53â¯Î¼mol TE/g and 990.15â¯Î¼mol TE/g, respectively. The phenolic profile showed that the acids rosmarinic, caffeic, salicylic and the flavonoids myricetin and quercetin are the compounds that most contribute to the elevated antioxidant activity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 275, 1 March 2019, Pages 489-496
Journal: Food Chemistry - Volume 275, 1 March 2019, Pages 489-496
نویسندگان
Maristela Alves Alcântara, Isabelle de Lima Brito Polari, Bruno Raniere Lins de Albuquerque Meireles, Anderson Eduardo Alcântara de Lima, Jayme Cesar da Silva Junior, Ãrica de Andrade Vieira, Nataly Albuquerque dos Santos,