The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil

Food Chemistry

Volumn 131, Issue 2, 2012, Pages 580-589

  Terpinc, Petra ^a   Polak, Tomaž ^a   Makuc, Damjan ^b,c   Ulrih, Nataša Poklar ^a   Abramovič, Helena ^a  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

^c EN FIST CENTRE OF EXCELLENCE   (Slovenia)

Author keywords

Antioxidant activity; Cake; Camelina seed; Oil; Phenolic compounds; Sinapine; Solid phase extraction

Indexed keywords

ANTIOXIDANT ACTIVITIES; CAKE; CAMELINA SEED; OIL; PHENOLIC COMPOUNDS; SINAPINE; SOLID PHASE EXTRACTION;

AGENTS; ASSAYS; CARBOXYLATION; CHELATION; CHEMICAL COMPOUNDS; EMULSIFICATION; EXTRACTION; FATTY ACIDS; ORGANIC ACIDS; SEED;

PHENOLS;

4 HYDROXYBENZOIC ACID; ANTIOXIDANT; CAMELINA SATIVA EXTRACT; CATECHIN; COUMARIC ACID; ELLAGIC ACID; OIL; PHENOL DERIVATIVE; PLANT EXTRACT; PROTOCATECHUIC ACID; QUERCETIN; RUTOSIDE; SALICYLIC ACID; SINAPIC ACID; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BLEACHING; CABBAGE; CAMELINA SATIVA; CHELATION; CONTROLLED STUDY; CRUCIFERA; DECARBOXYLATION; DRUG DOSAGE FORM COMPARISON; DRUG ISOLATION; DRUG STRUCTURE; DRUG SYNTHESIS; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; PLANT SEED;

BRASSICA OLERACEA; CAMELINA; CAMELINA SATIVA;

EID: 80054912352     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.033     Document Type: Article

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