Enzymes-assisted green ultrasonic extraction with UPLC-DAD quantification of phenolic compounds in chia seeds with a comparative evaluation based on geographical origins

Background: This study aims to enhance the recovery of chia phenolic using a green ultrasound extraction (UA) with different individual and mixed-enzymes models followed by a simultaneous determination of the phenolic [chlorogenic acid (cGA), rosmarinic acid (RA), ferulic acid (FA), quercetin (QT), kaempferol (KF)] using an in-house developed UPLC-DAD method across eleven different geographical origins. Methodology: Green solvents of acetone (ACT), ethanol (EtOH), and water (H₂O) were used for UA of chia phenolic whereas, UPLC-DAD method was validated for simultaneous determination of phenolic. The enzymes of protease, cellulase, viscozyme, and α-amylase (1–5%) were applied to enhance the phenolic recovery. Results: The optimal solvent (UA-MD) with highest phenolic recovery (168.41 ppm) was ACT: H₂O (70: 30 v/v) whereas, UA-MV revealed the order for phenolic yield: US > KSA > Ecuador. The pretreatment with enzymes resulted more yield for RA, cGA, and FA using viscozyme and α-amylase whereas, protease enzyme favored QT and KF. The mixed enzymes model showed synergistic effects for protease–amylase and cellulase–viscozyme systems. The UPLC-DAD method exhibited a separation in 8 min with excellent sensitivity LOD (0.02–0.14 ppm). Conclusion: An effective green UA-based enzymes assisted model was developed with an enhanced release for chia phenolic.