Optimization of total content of polyphenols in previously deponified quinoa flour (Che nopodium quinoa Willd) extracts

Abstract

In this research work, the optimization of the extraction of phenolic compounds from quinoa is proposed on the basis of an experimental design of 3 variables at 3 levels, for which a central composite design centered on the faces was chosen, from the surface-response method. A quinoa flour has been used, whose grains were previously desaponified and dried at three different temperatures: 40, 60 and 80 ºC. To evaluate the content of total polyphenols, different hydroalcoholic solutions of 30, 50 and 70% ethanol (at 96%) and with the following liquid-solid (L/S) ratios were used: 20:1, 30:1, 40:1.