Resumo

LUISETTI, Julia; LUCERO, Héctor  e  CIAPPINI, María C.. Preliminary study to optimize the extraction of bioactive phenolic compounds of quinoa (Chenopodium quinoa Willd). Rev. cienc. tecnol. [online]. 2020, n.33, pp.1-10. ISSN 1851-7587.

Among the natural antioxidants found in quinoa (Chenopodium quinoa Willd), it stands out the importance of phenolic compounds, whose application in the formulation of potential functional foods, due to their beneficial health effects, it makes their selective extraction interesting. It is proposed to optimize the parameters of the extraction process of phenolic compounds, based on an experimental design of 3 variables at 3 levels. The parameters were: drying temperature, Liquid/Solid ratio (L/S) and concentration of ethanol in the solvent; their levels were, respectively, 40, 60 and 80° C; 20: 1,30: 1 and 40: 1 and 30, 50, 70% v/v. The polyphenols quantification was carried out according to the Folin-Ciocalteu method, expressing the results as mg of gallic acid equivalents (GAE)/100 g of quinoa (dry basis). The obtained results were between 179 and 227 mg of AGE/100 g of quinoa. The model predictions were correlated with experimental values at 93.62%. The optimum L / S ratio was 31:1 and the optimum temperature was 54° C. For the ethanol concentration in the solvent, the variable with the greatest influence on the extraction of phenolic compounds, the optimum was 39%.

Palavras-chave : Quinoa; Phenols; Optimization; Hydroalcoholic extraction; Antioxidants..

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