Response surface methodology for extraction of chia seed phenolics and their quantification by LC-MS/MS

-value of 0.184 and coefficient of determination as 0.9731 at the 95% confidence level. The extract prepared by optimized conditions as 56.1 minutes of extraction time and 49.5 mL of solvent volume containing 61.4% ethanol had a total phenolic content of 53.5 ± 1.9 μg of pyrocatechol equivalent/mg extract. The phenolic compounds of the prepared extract were quantified by liquid chromatography-tandem mass spectrometry. Rosmarinic acid was found to be the major component with a concentration of 22.702 mg/g extract.