Use este identificador para citar ou linkar para este item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349367
Tipo: Artigo
Título: Characterization of phenolic compounds in chia (salvia hispanica l.) seeds, fiber flour and oil
Autor(es): Oliveira-Alves, Sheila Cristina
Vendramini-Costa, Débora Barbosa
Cazarin, Cinthia Baú Betim
Maróstica Júnior, Mário Roberto
Ferreira, João Pedro Borges
Silva, Andreia Bento
Prado, Marcelo Alexandre
Bronze, Maria Rosário
Resumo: The consumption of chia seeds products has increased recently and it has been suggested that the inclusion of this functional food in a daily human diet could contribute to improve consumers’ health. However, a better knowledge about the composition of these products is mandatory. In this work, the phenolic compounds from commercial samples of chia seed, fiber flour and oil were extracted using an ultrasound-assisted methodology and were separated and identified by high-performance liquid chromatography coupled to a mass spectrometer. Methanol:water extracts were prepared and submitted to an acidic hydrolysis. Crude and hydrolyzed extracts were analyzed and phenolic compounds found were mainly caffeic acid and danshensu and its derivatives, such as rosmarinic and salvianolic acids. TPC was higher in the hydrolyzed extracts. These results supply new information about the main phenolic compounds presents in chia, which are important dietary sources of natural antioxidants for prevention of diseases caused by oxidative stress
Palavras-chave: Compostos fenólicos
País: Países Baixos
Editor: Elsevier
Tipo de Acesso: Fechado
Identificador DOI: 10.1016/j.foodchem.2017.04.002
Endereço : https://www.sciencedirect.com/science/article/pii/S0308814617305629
Data do documento: 2017
Aparece nas coleções:FEA - Artigos e Outros Documentos

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