Total phenolic compounds of irradiated chia seeds
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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Brazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR)
2021-04-01
|
| Series: | Brazilian Journal of Radiation Sciences |
| Subjects: | |
| Online Access: | https://bjrs.org.br/revista/index.php/REVISTA/article/view/1331 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849467280171204608 |
|---|---|
| author | Gabriel Souza Chierentin Bruna Saporito Teixeira Nélida Lucia Del Mastro |
| author_facet | Gabriel Souza Chierentin Bruna Saporito Teixeira Nélida Lucia Del Mastro |
| author_sort | Gabriel Souza Chierentin |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-981754d6b68247edbd149d6ae0aef984 |
| institution | Kabale University |
| issn | 2319-0612 |
| language | English |
| publishDate | 2021-04-01 |
| publisher | Brazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR) |
| record_format | Article |
| series | Brazilian Journal of Radiation Sciences |
| spelling | doaj-art-981754d6b68247edbd149d6ae0aef9842025-08-20T03:27:43ZengBrazilian Radiation Protection Society (Sociedade Brasileira de Proteção Radiológica, SBPR)Brazilian Journal of Radiation Sciences2319-06122021-04-0191A10.15392/bjrs.v9i1A.13311036Total phenolic compounds of irradiated chia seedsGabriel Souza Chierentin0Bruna Saporito Teixeira1Nélida Lucia Del Mastro2Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.Instituto de Pesquisas Energéticas e Nucleares - CNEN - SP, Universidade de São Paulo.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.https://bjrs.org.br/revista/index.php/REVISTA/article/view/1331chia (salvia hispanica l.)phenolic compoundsfood irradiation. |
| spellingShingle | Gabriel Souza Chierentin Bruna Saporito Teixeira Nélida Lucia Del Mastro Total phenolic compounds of irradiated chia seeds Brazilian Journal of Radiation Sciences chia (salvia hispanica l.) phenolic compounds food irradiation. |
| title | Total phenolic compounds of irradiated chia seeds |
| title_full | Total phenolic compounds of irradiated chia seeds |
| title_fullStr | Total phenolic compounds of irradiated chia seeds |
| title_full_unstemmed | Total phenolic compounds of irradiated chia seeds |
| title_short | Total phenolic compounds of irradiated chia seeds |
| title_sort | total phenolic compounds of irradiated chia seeds |
| topic | chia (salvia hispanica l.) phenolic compounds food irradiation. |
| url | https://bjrs.org.br/revista/index.php/REVISTA/article/view/1331 |
| work_keys_str_mv | AT gabrielsouzachierentin totalphenoliccompoundsofirradiatedchiaseeds AT brunasaporitoteixeira totalphenoliccompoundsofirradiatedchiaseeds AT nelidaluciadelmastro totalphenoliccompoundsofirradiatedchiaseeds |