Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour

The extraction of polyphenols is commonly accomplished using conventional techniques such assolid-liquid and liquid-liquid extraction, which are associated with the use of high quantities of organicsolvents, long extraction times, and low selectivity and reproducibility. These limitations have led to thedevelopment of innovative extraction technologies. The purpose of this study was to investigate theultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) of polyphenols frompartially defatted chia flour (PDCF).

Palabras clave: CHIA FLOUR , ULTRASOUND-ASSISTED EXTRACTION , MICROWAVE-ASSITED EXTRACTION , PHENOLIC COMPOUNDS

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Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution 2.5 Unported (CC BY 2.5)

Identificadores

URI: http://hdl.handle.net/11336/250253

URL: https://www.explorationpub.com/Journals/eff/Article/101017

DOI: http://dx.doi.org/10.37349/eff.2023.00017

Colecciones

Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA

Articulos(INBIOTEC)
Articulos de INSTITUTO DE INV. EN BIODIVERSIDAD Y BIOTECNOLOGIA

Articulos(INFIQC)
Articulos de INST.DE INVESTIGACIONES EN FISICO- QUIMICA DE CORDOBA

Citación

Antón, Micaela; Aranibar Vaca, Carolina; Dusso, Diego; Moyano, Elizabeth Laura; Aguirre, Alicia; et al.; Exploring green extraction methods to obtain polyphenols from partially defatted chia (Salvia hispanica L.) flour; Open Exploration; Exploration of Foods and Foodomics; 1; 4; 10-2023; 221-234

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