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Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

التفاصيل البيبلوغرافية
العنوان: Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity
المؤلفون: Graziele Gustinelli, Lovisa Eliasson, Cecilia Svelander, Thomas Andlid, Leif Lundin, Lilia Ahrné, Marie Alminger
المصدر: Journal of Food Quality, Vol 2018 (2018)
بيانات النشر: Wiley, 2018.
سنة النشر: 2018
المجموعة: LCC:Nutrition. Foods and food supply
مصطلحات موضوعية: Nutrition. Foods and food supply, TX341-641
الوصف: The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%–75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0–241.8 mg/100 g oil) and carotenoids (range, 11.5–32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 0146-9428
1745-4557
Relation: https://doaj.org/toc/0146-9428; https://doaj.org/toc/1745-4557
DOI: 10.1155/2018/6046074
URL الوصول: https://doaj.org/article/967411bcbca5403d9ba80608afd0b129
رقم الأكسشن: edsdoj.967411bcbca5403d9ba80608afd0b129
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:01469428
17454557
DOI:10.1155/2018/6046074