{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T15:46:53Z","timestamp":1790178413556,"version":"4.1.0"},"reference-count":71,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2025,7,23]],"date-time":"2025-07-23T00:00:00Z","timestamp":1753228800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Federal University of the Jequitinhonha and Mucuri Valleys","award":["#23086.001699\/2022-41"],"award-info":[{"award-number":["#23086.001699\/2022-41"]}]},{"name":"Federal University of the Jequitinhonha and Mucuri Valleys","award":["#001"],"award-info":[{"award-number":["#001"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel (CAPES)","award":["#23086.001699\/2022-41"],"award-info":[{"award-number":["#23086.001699\/2022-41"]}]},{"name":"Coordination for the Improvement of Higher Education Personnel (CAPES)","award":["#001"],"award-info":[{"award-number":["#001"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["MPs"],"abstract":"<jats:p>Phenolic compounds are secondary metabolites widely distributed among plants, with bioactive properties, especially antioxidant activity. The search for sustainable extraction methods has driven the use of natural deep eutectic solvents (NaDESs), formed by combinations of natural compounds, such as organic acids, sugars, alcohols, and amino acids. This study optimized NaDES (sorbitol, citric acid, and glycine) efficiency and compared it to that of 70% methanol solution in extracting total soluble phenolic compounds (TSPCs) from six flours matrices\u2014corn, buckwheat, biofortified orange sweet potato, red lentil, Sudan grass, and chickpea\u2014before and after thermoplastic extrusion cooking. Quantification was performed using the Folin\u2013Ciocalteu method, with statistical analysis at the 10% significance level. In general, the methanolic extracts showed higher TSPC levels in the raw materials, whereas the levels were higher in NaDESs for legumes. After extrusion, a reduction in the TSPC levels was observed, except in the sweet potato. Multivariate analysis (PLS-DA and heatmap) distinguished the raw and extruded samples, revealing structural and chemical changes from thermal processing. The AGREE scores were 0.7 (NaDES) and 0.54 (methanol), favoring NaDES. The BAGI score (75.0) confirmed the method\u2019s robustness and suitability for sustainable analytical applications.<\/jats:p>","DOI":"10.3390\/mps8040082","type":"journal-article","created":{"date-parts":[[2025,7,23]],"date-time":"2025-07-23T11:52:47Z","timestamp":1753271567000},"page":"82","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Green Chemistry and Multivariate Optimization in the Extraction of Phenolic Compounds: The Potential of NaDES in Alternative Raw Materials for Expanded Extrudates"],"prefix":"10.3390","volume":"8","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5363-7473","authenticated-orcid":false,"given":"Mateus Alves","family":"Ara\u00fajo","sequence":"first","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bianca","family":"Rodrigues Morais","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jo\u00e3o Pedro","family":"da Silva Santos","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Larissa Karla","family":"de Jesus","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-5070-2881","authenticated-orcid":false,"given":"Kaliston","family":"Aur\u00e9lio Lomba","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1624-1621","authenticated-orcid":false,"given":"Gustavo Costa","family":"do Nascimento","sequence":"additional","affiliation":[{"name":"School of Food Engineering, University of Campinas, Campinas 13083-970, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8725-3697","authenticated-orcid":false,"given":"Marcus Alvarenga","family":"Soares","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural Sciences, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nathalia de Andrade","family":"Neves","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5378-1299","authenticated-orcid":false,"given":"Irene","family":"Andressa","sequence":"additional","affiliation":[{"name":"Departament of Food Technology, Federal University of Vi\u00e7osa, Vi\u00e7osa 36570-900, Minas Gerais, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8445-336X","authenticated-orcid":false,"given":"Maria Teresa","family":"Pedrosa Silva Clerici","sequence":"additional","affiliation":[{"name":"School of Food Engineering, University of Campinas, Campinas 13083-970, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8830-1710","authenticated-orcid":false,"given":"Marcio","family":"Schmiele","sequence":"additional","affiliation":[{"name":"Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina 39100-000, Minas Gerais, Brazil"},{"name":"School of Food Engineering, University of Campinas, Campinas 13083-970, S\u00e3o Paulo, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,7,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Nunes, A., Dutra, F.S., Brito, S.N.S., Pereira-Vasques, M.S., Azevedo, G.Z., Schneider, A.R., Oliveira, E.R., Santos, A.A., Maraschin, M., and Vianello, F. 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