Total phenolic compounds of irradiated chia seeds

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.

Downloads

Download data is not yet available.

References

ÖZCAN, M. M.; AL-JUHAIMI, F. Y.; AHMED, I. A. M.; OSMAN, M. A.; GASSEM, M. A. Effect of different microwave power setting on quality of chia seed oil obtained in a cold press. Food Chemistry, v. 278, p. 190-196, 2019.

COATES, W.; AYERZA, R. Production potential of chia in northwestern Argentina. Industrial Crops and Products, v. 5, p. 229-233, 1996.

MIGLIAVACCA, R.A.; SILVA, T. R. B.; VASCONCELOS, A. L. S.; FILHO, W. M.; BAPTISTELLA, J. L. C. O cultivo da chia no Brasil: Futuro e perspectivas. Journal of Agronomic Sciences, v. 3, p. 161- 179, 2014.

UTPOTT, M. Utilização da mucilagem da chia (Salvia hispanica L.) na substituição de gordura e/ou gema de ovo em maionese. Universidade Federal do Rio Grande do Sul. Instituto de Ciências e Tecnologia de Alimentos. Trabalho de Conclusão de Curso, Engenharia de Alimentos, 2012.

MOHD ALI, N.; YEAP, S. K.; YONG HO, W.; BEH, B. K.; TAN, S. W.; GUAN, S. T. The Promising Future of Chia, Salvia hispanica L.. Journal of Biomedicine and Biotechnology, v. 2012, p. 1-9, 2012.

ÁLVAREZ-CHAVEZ, L. M.; VALDIVIA-LOPEZ, M. A.; ABURTO-JUAREZ, M. L. ; TECANTE,. A. Chemical characterization of the lipid fraction of mexican chia seed (Salvia hispanica L.). International Journal of Food Properties, v. 11, p.687-697, 2008.

IXTAINA, V. Y.; MARTINEZ, M. L.; SPOTORNO, V.; MATEO, C. M.; MAESTRI, D. M.; DIEHL, B. W. K.; NOLASCO, S. M.; TOMÁS, M. C. Characterization of chia seed oils obtained by pressing and solvent extraction. Journal of Food Composition and Analysis, v. 24, p. 166-174, 2011.

MARINELI, R. S.; MORAES, E. A.; LENQUISTE, S. A.; GODOY, A. T.; EBERLIN, M. N.; MARÓSTICA Jr., M. R. Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.). LWT - Food Science and Technology, v. 59, p. 1304-1310, 2014.

OLIVEIRA-ALVES, S.C.; VENDRAMINI-COSTA, D. B.; CAZARIN, C. B. B.; MARÓSTICA Jr., M. R,; FERREIRA, J. P. B.; SILVA A. B.; PRADO, M. A.; BRONZE, M. R. Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chemistry, v. 232, p. 295-305, 2017.

MASTRO, N. L. D. A radiação ionizante na promoção da alimentação adequada e saudável. Vigilância Sanitária em Debate, 2015.

FELICIANO, C. P. High-dose irradiated food: Current progress, applications, and prospects. Radiation Physics and Chemistry, v. 144, p. 34–36, 2018.

MASTRO, N. L. Role of irradiation in the food industry. International Journal of Nuclear Governance Economy and Ecology, v. 3, p. 266-273, 2011.

MATSUDA, A. H., MASTRO, N. L. Stability of phenolic compounds of the propolis processed by ionizing radiation. INTERNATIONAL NUCLEAR ATLANTIC CONFERENCE, 2002, Rio de Janeiro. Annals, Rio de Janeiro: Comissão Nacional de Energia Nuclear, p. 3080, 2002.

BARBI, R. C. T. Extração e quantificação de compostos fenólicos e antioxidantes da chia (Salvia hispânica L) usando diferentes concentrações de solventes. Universidade Tecnológica Federal do Paraná. Trabalho de Conclusão de Curso, Engenharia de Alimentos, 2016.

MOOSAVI, K. S.; HOSSEINI1, S.; DEHGHAN, G.; JAHANBAN-ESFAHLAN, A. the effect of gamma irradiation on phytochemical content and antioxidant activity of stored and none stored almond (Amygdalus communis L.) hull. Pharmaceutical Sciences, v. 20, p. 102-106, 2014.

HUSSAIN, P. R.; SURADKAR, P.; JAVAID, S.; AKRAM, H.; PARVEZ, S. Influence of postharvest gamma irradiation treatment on the content of bioactive compounds and antioxidant activity of fenugreek (Trigonella foenum–graceum L.) and spinach (Spinacia oleracea L.) leaves. Innovative Food Science & Emerging Technologies, v. 33, p. 268-281, 2016.

SALEM, I. B. Effect of ionizing radiation on the microbiological safety and phytochemical properties of cooked Malva sylvestris L. BioMed Research International, v. 2018, 2018.

ALCANTARA, M. A.; POLARI, I. L. B.; MEIRELES B. R. L. A.; LIMA A. E. A.; SILVA Jr, J. C.; VIEIRA, E. A.; SANTOS, N. A.; CORDEIRO, A. M. T. M. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds. Food Chemistry, v. 275, p. 489-496, 2019.

Downloads

Published

2021-04-30

How to Cite

Chierentin, G. S., Teixeira, B. S., & Del Mastro, N. L. (2021). Total phenolic compounds of irradiated chia seeds. Brazilian Journal of Radiation Sciences, 9(1A). https://doi.org/10.15392/bjrs.v9i1A.1331

Issue

Section

The Meeting on Nuclear Applications (ENAN) 2019