The antioxidant capacity and phenolic content of chía's (Salvia hispánica L.). integral seed and oil

2010 ◽  
Vol 150 ◽  
pp. 315-315 ◽  
Author(s):  
F.E. González Jiménez ◽  
M.C. Beltrán-Orozco ◽  
M.G. Vargas Martínez
Keyword(s):  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals Effect of Ethanol and Methanol on the Total Phenolic Content and Antioxidant Capacity of Chia Seeds (Salvia hispanica L.)

2020 ◽  
Vol 49 (6) ◽  
pp. 1283-1292
Author(s):  
Morales-Olán Gema ◽  
Rojas-López Marlon ◽  
Díaz-Reyes Joel ◽  
Rosas-Cárdenas Flor de Fátima ◽  
Luna-Suárez Silvia
Keyword(s):  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

scholarly journals The Effect of Drying Processes on the Nutritional and Phytochemical Levels of Chia Leaves (Salvia hispanica L.) at Different Stages of Growth

2021 ◽  
Vol 3 (6) ◽  
pp. 68-75
Author(s):  
Jackline S. Kirruti ◽  
Monica W. Mburu ◽  
Daniel M. Njoroge
Keyword(s):  
Phenolic Content ◽  
Low Cost ◽  
Fat Content ◽  
Vegetative Stage ◽  
Solar Drying ◽  
Flowering Stage ◽  
Salvia Hispanica ◽  
Oven Drying ◽  
Stages Of Growth ◽  
Salvia Hispanica L

Chia leaf (Salvia hispanica L.) is an underutilized low-cost source of nutrients. The leaf is currently not widely utilized as compared to the chia seeds which have wide use in the food industry. The present study investigated the effect of solar-drying and oven-drying chia leaves harvested at different stages of growth on their nutritional and phytochemical composition. The chia leaves were harvested at four stages of early vegetative stage, late vegetative stage, budding stage and flowering stage. Oven drying was done at45 ºC for 24hours, and solar dried in a solar drier until a constant weight was achieved. The results indicated significant differences (p<0.05) between treatments and stages of maturity. Results also showed that solar dried had better nutritional and phytochemical retention over oven dried chia leaves. Crude protein was highest in solar dried leaves at early vegetative stage (FS1) 4.48%, compared to 4.44% for oven dried chia leaves. The fiber content increased from the fresh leaf at 12.4% to high content in solar dried leaf at the early vegetative stage at 23.33%, while oven dried leaves had high content at the flowering stage at 22.09%. There were minimal changes in fat content of the dried chia leaves compared to fresh sample at 5.908%, with high fat levels noted for oven dried leaf at the early vegetative stage (FS3) at 5.68% and solar dried leaves at 4.71% at the budding stage. The difference in fat content could be attributed to degradation during the drying processes. Ash content on the other hand showed difference at different stages of growth from raw samples for both solar- and oven dried leaves. Highest retention of phenolic content was recorded at 147.62 mg/GAE for solar dried leaves at the budding stage (FS3). However, oven dried leaf samples recorded high phenolic content at 124.06 mg/GAE at the late vegetative stage. The flavonoid levels were recorded highest for solar dried leaves at the budding stage at 299.8 mg/CE, compared to high content for oven dried leaves at the budding stage recorded at 270.4 mg/CE. Scavenging activity was highest recorded for solar dried samples at the budding and flowering stages at 100 µg/100g compared to oven dried leaves at 80.85 µg/100g at the late vegetative stage. Solar drying is the simplest and convenient low-cost technology for preserving the nutritional quality and retention of phytochemical ranges of chia leaves which will enhance their utilization when abundantly available.

scholarly journals Changes in the nutritional composition and antioxidant capacity of chia seeds (Salvia hispanica L.) during germination process

2020 ◽  
Vol 29 (6) ◽  
pp. 751-757
Author(s):  
María del Carmen Beltrán-Orozco ◽  
Alfonso Martínez-Olguín ◽  
María del Carmen Robles-Ramírez
Keyword(s):  
Antioxidant Capacity ◽  
Nutritional Composition ◽  
Salvia Hispanica ◽  
Germination Process ◽  
Salvia Hispanica L

Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Chia (Salvia hispanica L.) Seeds

2017 ◽  
Vol 73 (1) ◽  
pp. 47-53 ◽  
Author(s):  
Marika Pellegrini ◽  
Raquel Lucas-Gonzalez ◽  
Estrella Sayas-Barberá ◽  
Juana Fernández-López ◽  
José A. Pérez-Álvarez ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Salvia Hispanica ◽  
Salvia Hispanica L

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

2017 ◽  
Vol 12 (1) ◽  
pp. 323-331 ◽  
Author(s):  
Yasser Chim-Chi ◽  
Santiago Gallegos-Tintoré ◽  
Cristian Jiménez-Martínez ◽  
Gloria Dávila-Ortiz ◽  
Luis Chel-Guerrero
Keyword(s):  
Antioxidant Capacity ◽  
Salvia Hispanica ◽  
L Protein ◽  
Salvia Hispanica L

EXTRACTION OPTIMIZATION AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS FROM AVOCADO PEEL

2019 ◽  
pp. 49-59
Author(s):  
Nu Linh Giang Ton ◽  
Thi Hoai Nguyen ◽  
Quoc Hung Vo
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Antioxidant Capacity ◽  
Response Surface ◽  
Total Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quadratic Model ◽  
Total Phenolic ◽  
Total Antioxidant

Avocado peel has been considered as a potential source of natural antioxidants in which phenolics are among the most important compounds. Therefore, this study aims to optimize the extraction process of phenolics using response surface methodology and evaluate the corresponding antioxidant activity. From the quadratic model, the optimal condition was determined including the ethanol concentration 54.55% (v/v), the solvent/solute ratio 71.82/1 (mL/g), temperature 53.03 oC and extraction time 99.09 min. The total phenolic content and the total antioxidant capacity at this condition with minor modifications were 26,74 ± 0,04 (mg GAE/g DW) and 188.06 ± 1.41 (mg AAE/g DW), respectively. The significant correlation between total phenolic content and total antioxidant capacity was also confirmed. Key words: response surface methodology, central composite rotatable design, total phenolic content, total antioxidant capacity, avocado peel

scholarly journals Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

2017 ◽  
Vol 39 (1) ◽  
pp. 103 ◽  
Author(s):  
Luciana Ercoli ◽  
Érica Oliveira Barizão ◽  
Joana Shuelter Boeing ◽  
Marcus Vinícius Kvitschal ◽  
Jesuí Vergilio Visentainer ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Phenolic Content ◽  
Titratable Acidity ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Chemical Characteristics ◽  
Antioxidant Capacities ◽  
Total Titratable Acidity ◽  
Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed. 

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