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Content Provider | SpringerLink |
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Author | Teh, Sue Siang Niven, Brian E. Bekhit, Alaa El Din A. Carne, Alan Birch, John |
Copyright Year | 2015 |
Abstract | Use of microwave and pulsed electric field (PEF) technologies for optimization of polyphenol extraction from defatted flax seed cake was attempted using a Box-Behnken response surface design. Polyphenols were extracted after microwave or PEF treatments using ultrasound under fixed variables of 200 W of ultrasonic power, a 70°C water bath, and 20 min of extraction time. Measured responses were total phenolic and total flavonoid contents, and 2,2,-diphenyl-1-picrylhydrazyl radical (DPPH·) scavenging activity and ferric reducing/antioxidant power activities. Maximum yields of all responses were achieved under optimum conditions for microwave processing=5 min, a liquid to solid ratio=6, and at 644 W, and for PEF-assisted extraction for 30 V at 30 Hz with a 10% ethanol concentration, and a treatment time=10 s. Under optimized microwave or PEF processing conditions, yields of polyphenols from defatted seed cake were maximized. |
Starting Page | 1649 |
Ending Page | 1659 |
Page Count | 11 |
File Format | |
ISSN | 12267708 |
Journal | Food Science and Biotechnology |
Volume Number | 24 |
Issue Number | 5 |
e-ISSN | 20926456 |
Language | English |
Publisher | The Korean Society of Food Science and Technology |
Publisher Date | 2015-10-31 |
Publisher Place | Seoul |
Access Restriction | Subscribed |
Subject Keyword | flax microwave polyphenols antioxidant Food Science Nutrition |
Content Type | Text |
Resource Type | Article |
Subject | Food Science Biotechnology Applied Microbiology and Biotechnology |
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