Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods

B. Aydeniz; O.  Guneser

doi:10.3989/gya.0317241.2142

Autores/as

B. Aydeniz Department of Food Engineering, Engineering Faculty, Uşak University https://orcid.org/0000-0003-2197-5504
O. Guneser Department of Food Engineering, Engineering Faculty, Uşak University https://orcid.org/0000-0002-3927-4469

DOI:

https://doi.org/10.3989/gya.0317241.2142

Palabras clave:

Aceite esencial, Compuestos volátiles, Extracción asistida por microondas, Hidrodestilación, Semilla de chía

Resumen

Esta investigación tiene como objetivo mostrar las propiedades físico-químicas y el perfil de volátiles de los aceites esenciales derivados de las semillas de chía (Salvia hispanica L.) mediante el empleo de métodos de hidrodestilación (HDE) e hidrodestilación asistida por microondas (MAHDE). En la HDE se prefieren las microondas para el pretratamiento de las semillas, mientras que en la MAHDE se utilizan directamente las microondas. Cada técnica de extracción mostró efectos diferentes sobre el rendimiento de aceite, los parámetros de calidad físico-químicos, la capacidad antioxidante y el contenido fenólico total, así como sobre los perfiles volátiles de los aceites esenciales. En particular, el MAHDE tuvo un efecto significativo sobre el rendimiento de los aceites esenciales y evitó la pérdida de compuestos volátiles. Ambos aceites esenciales se sometieron a análisis mediante GC-MS, donde se identificaron 40 y 48 compuestos volátiles (principalmente linalol, mesitileno, anetol, cumeno, eugenol, β-ocimeno, acetato de eugenol) en HDE y MAHDE, respectivamente. Los resultados de este estudio contribuyen al uso potencial del aceite esencial de chía como valiosa materia prima en las industrias alimentaria, farmacéutica y cosmética. Esta investigación representa la primera documentación del perfil volátil del aceite esencial de semillas de chía.

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Biografía del autor/a

O. Guneser, Department of Food Engineering, Engineering Faculty, Uşak University

Prof. Asociado Onur Guneser

Departamento de Ingeniería Alimentaria, Facultad de Ingeniería, Universidad de Uşak, 64200 Uşak, Turquía.

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