Sains Malaysiana 49(6)(2020): 1283-1292

http://dx.doi.org/10.17576/jsm-2020-4906-06

Effect of Ethanol and Methanol on the Total Phenolic Content and Antioxidant Capacity of Chia Seeds (Salvia hispanica L.)

(Kesan Etanol dan Metanol ke atas Jumlah Kandungan Fenolik danKemampuan Antioksidan dalam Biji Chia (Salvia hispanica L.))

MORALES-OLÁN GEMA, ROJAS-LÓPEZ MARLON, DÍAZ-REYES JOEL, ROSAS-CÁRDENAS FLOR DE FÁTIMA & LUNA-SUÁREZ SILVIA*

Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, Ex-Hacienda de San Juan Molino, Carretera estatal Santa Inés Tecuexcomac-Tepetitla, Km. 1.5, Tepetitla, Tlaxcala. 90700, México

Received: 16 May 2019/Accepted: 17 February 2020

ABSTRACT

The use of methanol and ethanol for the extraction of antioxidant compounds in Chia Seed (Salvia hispanica L.) is studied, but only the effect of a single concentration of these solvents was evaluated. However, factors such as the nature and the concentration of the solvents determines the content of phenolic compounds, the antioxidant capacity and the possible use of the extract. For this reason, it is necessary to have a detailed study of different extraction conditions to find the optimum. The objective of this work was to evaluate the effect of different concentrations of ethanol and methanol and the hexane treatment on the extraction of phenolic compounds and the antioxidant capacity of the Chia Seeds extracts. The greatest total phenolic content was obtained in the 50% aqueous ethanol and methanol extracts. Nevertheless, all the extracts showed a high DPPH scavenging activity. With exception of 100% ethanol extract, no significant differences were found between the extracts treated with and without hexane. No significant differences were found in the extraction yields of the 80% aqueous ethanol and methanol extracts, but the aqueous methanol extract presented lower IC₅₀. The FTIR and UV-VIS spectra of the aqueous ethanol and methanol Chia extracts suggest differences in the composition of the extracts. It is possible to extract the phenolic compounds from the Chia Seeds with different concentration of ethanol and methanol, which will allow to select the appropriate extraction conditions according to the application of the extract.

Keywords: Antioxidants; Chia Seeds; hexane treatment; phenolic compound; solvent extraction

ABSTRAK

Penggunaan metanol dan etanol untuk pengekstrakan sebatian antioksidan dalam Biji Chia (Salvia hispanica L.) telah dikaji, tetapi hanya kesan satu kepekatan pelarut telah dinilai. Faktor seperti sifat dan kepekatan pelarut menentukan kandungan sebatian fenolik, keupayaan pengantioksidan ekstrak serta kegunaan ekstrak. Oleh itu, kajian terperinci tentang keadaan pengekstrakan yang berbeza diperlukan untuk mendapatkan nilai yang optimum. Objektif kajian ini adalah untuk menilai kesan kepekatan etanol dan metanol yang berbeza dan rawatan heksana terhadap pengekstrakan sebatian fenolik dan keupayaan antioksidan ekstrak Biji Chia. Kandungan fenolik terbesar diekstrak menggunakan 50% larutan etanol dan metanol. Walau bagaimanapun, semua ekstrak menunjukkan aktiviti hapus sisa DPPH yang tinggi. Kecuali ekstrak etanol 100%, tiada perbezaan yang ketara dijumpai antara ekstrak-ekstrak yang dirawat dengan heksana dan tanpa heksana. Tidak terdapat perbezaan yang ketara dalam hasil pengekstrakan 80% etanol dengan ekstrak metanol, tetapi ekstrak larutan metanol menunjukkan IC₅₀ yang lebih rendah. Spektrum FTIR dan UV-VIS daripada ekstrak larutan etanol dan ekstrak metanol Biji Chia menunjukkan perbezaan dalam komposisi ekstrak. Sebatian fenol boleh diekstrak daripada Biji Chia dengan kepekatan etanol dan metanol yang berbeza, yang boleh menentukan kegunaan ekstrak mengikut kesesuaiannya.

Kata kunci: Biji Chia; pengantioksidan; pengekstrakan pelarut; rawatan heksana; sebatian fenol

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*Corresponding author; email: silvials2004@yahoo.com.mx