Optimization of the extraction of antioxidant compounds from quinoa (Chenopodium quinoa Willd.)

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dc.creatorJulia Luisetti
dc.creatorHéctor Lucero
dc.creatorMaría Cristina Ciappini
dc.date2020
dc.date.accessioned2026-07-07T02:43:33Z
dc.descriptionArgentina contains a great biodiversity of natural foods such as quinoa that can be included in the human diet because of their nutritional characteristics and content of bioactive compounds. Among other properties, these bioactive have an antioxidant capacity that protects biomolecules from oxidant damage. Bioactive compounds contribute beneficially to diverse antimicrobial, anti-inflammatory and anti-carcinogenic physiological activities. The objective of this study was to optimize the parameters for the extraction of antioxidant compounds from quinoa: drying temperature of the grain, liquid/solid ratio (L/S), and ethanol concentration in the extraction solvent, based on an experimental design of three variables at three levels. A face-centered central composite design was used. The proposed levels were 40°C, 60°C and 80°C; 20:1, 30:1 and 40:1, and 30%, 50%, and 70% v/v of ethanol. Antioxidant capacity was determined by the capture of the DPPH free radical. The values obtained were from 16.3 mg to 161.5 mg of equivalent trolox (ET) 100 g-1 of quinoa. The maximum antioxidant capacity was obtained for the L/S ratio of 28:1, and the drying temperature of the grain was 58°C and 39% v/v of ethanol in the extraction solvent. The ethanol concentration was the most influential variable in the antioxidant compound extraction.
dc.formatapplication/pdf
dc.identifier0120-9965
dc.identifierhttps://www.redalyc.org/articulo.oa?id=180376042015
dc.identifierhttps://www.redalyc.org/journal/1803/180376042015/
dc.identifierhttps://www.redalyc.org/journal/1803/180376042015/html/
dc.identifierhttps://www.redalyc.org/journal/1803/180376042015/180376042015.epub
dc.identifierhttps://www.redalyc.org/journal/1803/180376042015/movil
dc.identifier10.15446/agron.colomb.v38n3.86520
dc.identifier.urihttp://hdl.handle.net/123456789/421944
dc.languageen
dc.publisherUniversidad Nacional de Colombia
dc.relationhttp://www.redalyc.org/revista.oa?id=1803
dc.rightsAgronomía Colombiana
dc.sourceAgronomía Colombiana (Colombia) Num.3 Vol.38
dc.subjectAgrociencias
dc.titleOptimization of the extraction of antioxidant compounds from quinoa (Chenopodium quinoa Willd.)
dc.typeartículo científico

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Agronomía Colombiana - Universidad Nacional de Colombia