| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539595 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Decreasing contents of phytochemicals during RBO refining. ⺠We evaluate γ-oryzanol and tocopherols contents in residues generated during the RBO refining process. ⺠Residues that are commonly discarded could be then used for a better exploitation. ⺠Advantageous recovery of tocopherols can be made from the deodorisation distillate. ⺠Advantageous recovery of γ-oryzanol can be made from the distillation residue.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Vanessa Ribeiro Pestana-Bauer, Rui C. Zambiazi, Carla R.B. Mendonça, Miriam Beneito-Cambra, Guillermo Ramis-Ramos,