Bioactive compounds extraction from malted quinoa using water-ethanol mixtures under subcritical conditions

Abstract The extraction of bioactive compounds from malted quinoa flour using different water/ethanol mixtures under subcritical conditions was performed, and two mathematical models to describe the kinetics were compared. variables evaluated temperature, solvent mass flow rate composition, best selected a screening design. extract with highest antioxidant activity 95% inhibition DPPH, 2084 mg GAE/100 g total phenol content (TPC), 2029 mg QCE/100 g flavonoid (TFC) obtained at 200 °C, 2.5 g/min 25% ethanol. For these conditions, two-site kinetic model had better fit. When comparing results conventional techniques, yield capacity enhanced. Hence this technique promising since it also allows obtain extracts an similar commercial antioxidants.