| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541954 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠After oil pressing almost all identified phenolics remain in the seed residues. ⺠Phenolic acids, their 4-vinyl derivatives, flavonoids and sinapine were identified. ⺠Antioxidant activity of camelina seed, cake and oil extract is affected by SPE purification. ⺠Cake extract has the highest reducing power and DPPH· scavenging activity. ⺠Oil extract has the highest chelating ability and was the most successful in emulsion.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Petra Terpinc, Tomaž Polak, Damjan Makuc, NataÅ¡a Poklar Ulrih, Helena AbramoviÄ,