Effect of heat treatment of camelina (camelina sativa) seeds on the antioxidant potential of their extracts

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 16, 2011, Pages 8639-8645

  Terpinc, Petra ^a   Polak, Tomaž ^a   Poklar Ulrih, Nataša ^a   Abramovič, Helena ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

Author keywords

alkaline hydrolysis; antioxidant activity; flavonoids; free; heated camelina seeds; insoluble bound phenolics; soluble conjugate

Indexed keywords

ALKALINE HYDROLYSIS; ANTIOXIDANT ACTIVITIES; FREE; HEATED CAMELINA SEEDS; PHENOLICS; SOLUBLE CONJUGATE;

CHELATION; EMULSIFICATION; HYDROLYSIS; PHENOLS; PLANTS (BOTANY); SEED;

HEAT TREATMENT;

ANTIOXIDANT; IRON CHELATING AGENT; PLANT EXTRACT; SCAVENGER;

ARTICLE; BRASSICACEAE; CHEMISTRY; HEAT; PLANT SEED;

ANTIOXIDANTS; BRASSICACEAE; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; IRON CHELATING AGENTS; PLANT EXTRACTS; SEEDS;

CAMELINA; CAMELINA SATIVA;

EID: 80051726216     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2016072     Document Type: Article

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