Extração e quantificação de compostos fenólicos e antioxidantes da chia (Salvia hispânica L) usando diferentes concentrações de solventes

Abstract

Native to Central America chia (Salvia hispanica L.) has antioxidant properties, consisting of tocopherols and polyphenols that give it that capability. The solvents used to extract more phenolic compounds in plants water, ether, ethanol and methanol. A study was conducted using the solvents methanol and ethanol at different concentrations to be determined which would be more efficient solvent for extraction of bioactive compounds, and the component with the highest antioxidant activity present in creaky. The solvent methanol is toxic, its use in food is not recommended, so it was also used another solvent in research, if the ethanol to evaluate their ability to forward extraction to methanol. The ethanol extracts, hydroethanolic, Methanol and hydromethanolic were obtained from defatted chia seed. The total phenolic content of ethanol extracts of seeds ranged from 11.63 ± 0.42 to 16.60 ± 2.54 mg EAG.L-1, respectively, with no significant difference (p> 0.05) between the results. Since methanol was able to extract greater amount of phenolic compounds, ranging from 15.93 ± 0.19 to 32.50 ± 3.15 mg EAG.L-1, being higher in the 70% extract. In the case of antioxidant activity, relationship was the same as the phenolic compounds have direct correlation with antioxidant activity. The values ranged from 40.25 ± 1.77 (%) of 86.33 + 0.47 (%) for ethanol solutions and 61.33 ± 0.94 to 91.00 ± 1.41 to methanolic. In inhibitory concentration (IC50), using the free radical DPPH. The solvent methanol 70% contributed to an increased amount of phenolic compounds showing higher antioxidant activity (0.16 mg.mL-1). It is concluded that the best solvent for extraction of phenolic compounds present in chia seed was methanol, it showed the highest value compared with ethanol. However, due to methanol toxicity, it is recommended the use of ethanol solvent for future research.