| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7595942 | Food Chemistry | 2015 | 8 Pages |
Abstract
Highest amount of oil was obtained at 130 °C at a material/solvent ratio of 1/20 g/mL after 30 min of extraction. For all obtained oils minimal degree of hydrothermal degradation could be identified. High antioxidant capacities of oil samples could be observed. Water soluble extracts were degraded at temperatures ⩾100 °C, producing various products of hydrothermal degradation.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Matej Ravber, Željko Knez, Mojca Škerget,