Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction
Metadatos
Title:
Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction
Author:
Jaime, Laura; Vázquez, Erika; Fornari, Tiziana; López-Hazas, María Del Carmen; García-Risco, Mónica R.; Santoyo, Susana; Reglero, Guillermo
Entity:
UAM. Departamento de Química Física Aplicada
UAM Author:
Fornari Reale, Tiziana
Publisher:
Society of Chemical Industry
Date:
2014-07-23
Citation:
10.1002/jsfa.6788
Journal of the Science of Food and Agriculture 94 (2014)
ISSN:
0022-5142 (print); 1097-0010 (online)
DOI:
10.1002/jsfa.6788
Funded by:
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
Project:
Comunidad de Madrid. S2009/AGR-1469/ALIBIRD; Gobierno de España. IPT-300000-2010-34
Editor's Version:
http://dx.doi.org/10.1002/jsfa.6788
Subjects:
Anti-inflammatory activity; Antioxidant activity; Carotenoids; Extraction techniques; Spinach leaves; Total polyphenol content; Química
Note:
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
Rights:
© 2014 Society of Chemical Industry
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
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