Phenolics compounds, flavonoids and antioxidant activity of chia seed extracts (Salvia hispanica) obtained by different extraction conditions

This study aimed to chemically characterize the chia seed (Salvia hispanica), get chia seed extracts at different concentrations of ethanol and temperature using a factorial design 22 with triplicate at the central point and then analyze the extracts the content phenolics, flavonoids and antioxidant activity in vitro. The results showed that the chia seed has a high content of dietary fiber (374.4 g/kg), lipids (283.5 g/kg) and protein (231.7 g/kg). The same possess antioxidant activity, and the extract with a higher antioxidant activity was obtained by the method of stirring using temperatures of 600C and 80% ethanol concentrations. The content of phenolic compounds was found to be 2,639 g of gallic acid equivalent/kg of dry sample. The flavonoid content was 0.162 g equivalent of quercetin/kg dry sample. The IC50 found was of 3.841 mg/mL and FRAP 45.004 mmol trolox equivalent/ kg of dry sample