Extraction of functional ingredients from spinach (Spinacia oleracea L.) using liquid solvent and supercritical CO2 extraction
García‐Risco, Mónica R.
Reglero Rada, Guillermo
MetadataShow full item record
BACKGROUND: In this work three different techniques were applied to extract dry leaves of spinach (Spinacia oleracea): solid–liquid extraction (SLE), pressurised 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 showed the highest antioxidant activity, although SFE carotenoid rich extract also showed a high antioxidant activity. Moreover, both extracts presented 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.
Is part ofJournal of the Science of Food and Agriculture, 2015, vol. 95, núm. 4, p. 722-729
European research projects
Showing items related by title, author, creator and subject.
Phenolic-Rich Extracts from Avocado Fruit Residues as Functional Food Ingredients with Antioxidant and Antiproliferative Properties Velderrain Rodríguez, Gustavo R.; Quero, Javier; Osada, Jesús; Martín Belloso, Olga; Rodríguez Yoldi, María Jesús (MDPI, 2021)In this study, the total phenolic compounds content and profile, the nutritional value, the antioxidant and antiproliferative activities of avocado peel, seed coat, and seed extracts were characterized. Additionally, an ...
Phenol-enriched olive oils modify paraoxonase-related variables: A randomized, crossover, controlled trial Fernández Castillejo, Sara; García Heredia, Ana Isabel; Solà, Rosa; Camps, Jordi; López de las Hazas Mingo, María del Carmen; Farràs, Marta; Pedret, Anna; Catalán Santos, Úrsula; Rubió Piqué, Laura; Motilva Casado, Mª José; Castañer, Olga; Covas Planells, María Isabel; Valls, Rosa M. (Wiley, 2017-05)Scope:Low paraoxonase (PON)1 activities, and high PON1 and low PON3 protein levels arecharacteristic of cardiovascular disease. Our aim was to assess short- and long-term effects ofvirgin olive oils (VOO), enriched with ...
Inflammatory response of ischemic tolerance in circulating Plasma: preconditioning-Induced by transient ischemic attack (TIA) phenomena in acute ischemia patients (AIS) Colàs Campàs, Laura; Farré, Joan; Mauri-Capdevila, Gerard; Molina Seguin, Jessica; Aymerich, Núria; Ois, Ángel; Roquer, Jaume; Tur, Silvia; García-Carreira, María del Carmen; Martí-Fàbregas, Joan; Cruz-Culebras, Antonio; Segura, Tomás; Arque, Gloria; Purroy Garcia, Francisco (Frontiers Media, 2020)