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dc.contributor.authorJaime de Pablo, Laura 
dc.contributor.authorVázquez, Erika
dc.contributor.authorFornari Reale, Tiziana 
dc.contributor.authorLópez-Hazas, María Del Carmen
dc.contributor.authorRodríguez García-Risco, Mónica 
dc.contributor.authorSantoyo Díez, Susana 
dc.contributor.authorReglero Rada, Guillermo J. 
dc.contributor.otherUAM. Departamento de Química Física Aplicadaes_ES
dc.date.accessioned2014-11-26T11:47:43Z
dc.date.available2014-11-26T11:47:43Z
dc.date.issued2014-07-23
dc.identifier.citationJournal of the Science of Food and Agriculture 94 (2014)en_US
dc.identifier.issn0022-5142 (print)es_ES
dc.identifier.issn1097-0010 (online)es_ES
dc.identifier.urihttp://hdl.handle.net/10486/662681
dc.descriptionThis is the accepted version of the following article: Journal of the Science of Food and Agriculture 94 (2014), which has been published in final form at http://dx.doi.org/10.1002/jsfa.6788en_US
dc.description.abstractIn this work three different techniques were applied to extract dry leaves of spinach (Spinacia oleracea): solid-liquid extraction (SLE), pressurized liquid extraction (PLE) and supercritical fluid extraction (SFE) to investigate the influence of extraction solvent and technique on extracts composition and antioxidant activity. Moreover, the influence of carotenoids and phenolic compounds on the antioxidant and anti-inflammatory activities of spinach extracts was also studied. RESULTS: The higher concentrations of carotenoids and the lower content of phenolic compounds were observed in the supercritical CO2 extracts; whereas water and/or ethanol PLE extracts presented low amounts of carotenoids and the higher concentrations of phenolic compounds. PLE extract with the highest content of phenolic compounds shows the highest antioxidant activities, although SFE carotenoid rich extract also shows a high antioxidant activity. Moreover, both extracts present an important anti-inflammatory activity. CONCLUSION: PLE seems to be a good technique for the extraction of antioxidant and anti-inflammatory compounds from spinach leaves. Moreover, spinach phenolic compounds and carotenoids present a high antioxidant activity, whereas spinach carotenoids seem to show a higher anti-inflammatory activity than phenolic compounds. It is worth noting that of our knowledge this is the first time the anti-inflammatory activity of lipophilic extracts from spinach leaves is reporteden_US
dc.description.sponsorshipThis work has been supported by project INNSAMED IPT-300000-2010-34 (subprogram INNPACTO) from Ministry of Science and Innovation (Spain) and project ALIBIRD-S2009/AGR-1469 from Autonomous Community of Madriden_US
dc.format.extent29 pag.es_ES
dc.format.mimetypeapplication/pdfen
dc.language.isoengen
dc.publisherSociety of Chemical Industryen_US
dc.relation.ispartofJournal of the Science of Food and Agricultureen_US
dc.rights© 2014 Society of Chemical Industryen_US
dc.subject.otherAnti-inflammatory activityen_US
dc.subject.otherAntioxidant activityen_US
dc.subject.otherCarotenoidsen_US
dc.subject.otherExtraction techniquesen_US
dc.subject.otherSpinach leavesen_US
dc.subject.otherTotal polyphenol contenten_US
dc.titleExtraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extractionen_US
dc.typearticleen
dc.subject.ecienciaQuímicaes_ES
dc.date.embargoend2015-07-22
dc.relation.publisherversionhttp://dx.doi.org/10.1002/jsfa.6788es_ES
dc.identifier.doi10.1002/jsfa.6788es_ES
dc.identifier.publicationfirstpage1es_ES
dc.identifier.publicationlastpage1es_ES
dc.identifier.publicationvolume94es_ES
dc.relation.projectIDComunidad de Madrid. S2009/AGR-1469/ALIBIRDes_ES
dc.relation.projectIDGobierno de España. IPT-300000-2010-34es_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.rights.accessRightsopenAccessen
dc.authorUAMFornari Reale, Tiziana (260676)
dc.facultadUAMFacultad de Ciencias
dc.institutoUAMInstituto de Investigación en Ciencias de la Alimentación (CIAL)


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