This study investigated the efficiency of the extraction of phenolic compounds from seeds of chia, Salvia hispanica L. utilizing the statistical tool of mixture planning, simplex-lattice design. The solvents used were acetone, ethanol and water and the responses analyzed were total phenolic content (TPC), antioxidant activity by the capture of the free radical DPPH and ferric reduction ability (FRAP). Moderately polar mixtures were highly efficient to extract the antioxidant phenolic compounds. The best results were obtained for the water-acetone (1/3–2/3) binary mixture, presenting TPC, DPPP and FRAP values of 58.44 mg GAE/g, 250.20 μmol TE/g and 720.15 μmol TE/g, respectively. The best ternary mixture was water-ethanol-acetone (1/6–1/6–2/3), with 60.96 mg GAE/g, 380.53 μmol TE/g and 990.15 μmol TE/g, respectively. The phenolic profile showed that the acids rosmarinic, caffeic, salicylic and the flavonoids myricetin and quercetin are the compounds that most contribute to the elevated antioxidant activity.

这项研究调查了从正大叶丹参种子中提取酚类化合物的效率L.利用混合计划，单晶格设计的统计工具。使用的溶剂为丙酮，乙醇和水，分析的响应为总酚含量（TPC），通过捕获自由基DPPH的抗氧化活性和三价铁还原能力（FRAP）。中度极性混合物对提取抗氧化剂酚类化合物非常有效。对于水-丙酮（1 / 3–2 / 3）二元混合物，获得最佳结果，其TPC，DPPP和FRAP值分别为58.44 mg GAE / g，250.20μmolTE / g和720.15μmolTE / g。最好的三元混合物是水-乙醇-丙酮（1 / 6–1 / 6–2 / 3），分别为60.96 mg GAE / g，380.53μmolTE / g和990.15μmolTE / g。酚类物质表明，迷迭香酸，咖啡酸，