dc.contributor.author | Jaime de Pablo, Laura | |
dc.contributor.author | Vázquez, Erika | |
dc.contributor.author | Fornari Reale, Tiziana | |
dc.contributor.author | López-Hazas, María Del Carmen | |
dc.contributor.author | Rodríguez García-Risco, Mónica | |
dc.contributor.author | Santoyo Díez, Susana | |
dc.contributor.author | Reglero Rada, Guillermo J. | |
dc.contributor.other | UAM. Departamento de Química Física Aplicada | es_ES |
dc.date.accessioned | 2014-11-26T11:47:43Z | |
dc.date.available | 2014-11-26T11:47:43Z | |
dc.date.issued | 2014-07-23 | |
dc.identifier.citation | Journal of the Science of Food and Agriculture 94 (2014) | en_US |
dc.identifier.issn | 0022-5142 (print) | es_ES |
dc.identifier.issn | 1097-0010 (online) | es_ES |
dc.identifier.uri | http://hdl.handle.net/10486/662681 | |
dc.description | This 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.6788 | en_US |
dc.description.abstract | In 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 reported | en_US |
dc.description.sponsorship | This 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 Madrid | en_US |
dc.format.extent | 29 pag. | es_ES |
dc.format.mimetype | application/pdf | en |
dc.language.iso | eng | en |
dc.publisher | Society of Chemical Industry | en_US |
dc.relation.ispartof | Journal of the Science of Food and Agriculture | en_US |
dc.rights | © 2014 Society of Chemical Industry | en_US |
dc.subject.other | Anti-inflammatory activity | en_US |
dc.subject.other | Antioxidant activity | en_US |
dc.subject.other | Carotenoids | en_US |
dc.subject.other | Extraction techniques | en_US |
dc.subject.other | Spinach leaves | en_US |
dc.subject.other | Total polyphenol content | en_US |
dc.title | Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction | en_US |
dc.type | article | en |
dc.subject.eciencia | Química | es_ES |
dc.date.embargoend | 2015-07-22 | |
dc.relation.publisherversion | http://dx.doi.org/10.1002/jsfa.6788 | es_ES |
dc.identifier.doi | 10.1002/jsfa.6788 | es_ES |
dc.identifier.publicationfirstpage | 1 | es_ES |
dc.identifier.publicationlastpage | 1 | es_ES |
dc.identifier.publicationvolume | 94 | es_ES |
dc.relation.projectID | Comunidad de Madrid. S2009/AGR-1469/ALIBIRD | es_ES |
dc.relation.projectID | Gobierno de España. IPT-300000-2010-34 | es_ES |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es_ES |
dc.rights.accessRights | openAccess | en |
dc.authorUAM | Fornari Reale, Tiziana (260676) | |
dc.facultadUAM | Facultad de Ciencias | |
dc.institutoUAM | Instituto de Investigación en Ciencias de la Alimentación (CIAL) | |