Total phenolic compounds of irradiated chia seeds

Gabriel Souza Chierentin; Bruna Saporito Teixeira; Nélida Lucia Del Mastro

doi:10.15392/bjrs.v9i1A.1331

Authors

Gabriel Souza Chierentin Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.
Bruna Saporito Teixeira Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.
Nélida Lucia Del Mastro Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.

DOI:

https://doi.org/10.15392/bjrs.v9i1A.1331

Keywords:

Chia (Salvia hispanica L.), phenolic compounds, food irradiation.

Abstract

Chia seeds (Salvia hispanica L.) is a good source of oil, protein, dietary fiber, minerals and polyphenolic compounds. In order to study the influence of the processing methods on the content of phenolic compounds, the objective of this work was to evaluate the effect of gamma radiation, doses 0-20 kGy, on the total phenolic compounds extracted from chia seeds. Seeds were first defatted and extracts produced with proper solvents. Total phenolic content was determined according to Folin-Ciocalteu’s method and the extraction solvents applied were ethanol 100%, ethanol 70%, ethanol 50%, methanol 100%, methanol 70% and methanol 50%. When using ethanol 100%, ethanol 70 %, ethanol 50%, methanol 100% and methanol 70%, the extraction yield was independent of the absorbed dose. With methanol 50%, the irradiation process affected positively the total phenolic yield from of chia seeds. In general, the absorbed dose as well as the nature of the solvent affected the extraction yield, although in a limited manner.

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