Simultaneous extraction of oil and antioxidant compounds from oil palm fruit (Elaeis guineensis) by an aqueous enzymatic process

Bioresource Technology

Volumn 129, Issue , 2013, Pages 575-581

  Teixeira, Camilo B ^a   Macedo, Gabriela A ^b   Macedo, Juliana A ^b   da Silva, Luiza Helena M ^a   Rodrigues, Antonio Manoel da C ^a  

^a FEDERAL UNIVERSITY OF PARÁ   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Antioxidant capacity; Antioxidant compounds; Enzymatic extraction; Oil palm

Indexed keywords

ENZYMES; FRUITS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; BIOACTIVE COMPOUNDS; CENTRAL COMPOSITE DESIGNS; ELAEIS GUINEENSIS; ENZYMATIC EXTRACTION; ENZYMATIC PROCESS; ENZYME PREPARATION; FATTY ACID PROFILES; OIL PALM; OIL PALM FRUITS; OIL RECOVERIES; OXIDATIVE STABILITY; PAECILOMYCES; PECTINASES; PHENOLIC COMPOUNDS; RANCIMAT; TANNASE; TOTAL CAROTENOIDS; TOTAL PHENOLS;

PHENOLS;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOTRIENOL; ANTIOXIDANT; CAROTENE; CAROTENOID; CELLULASE; FATTY ACID; PALM OIL; POLYGALACTURONASE; POLYPHENOL; TANNASE; TOCOPHEROL;

ANTIOXIDANT; BIOACTIVITY; BIOCHEMICAL COMPOSITION; BIOTECHNOLOGY; ENZYME ACTIVITY; ESSENTIAL OIL; EXTRACTION METHOD; FRUIT; MONOCOTYLEDON; PHYTOCHEMISTRY;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; CARP; CONTROLLED STUDY; ELAEIS GUINEENSIS; ENZYME CHEMISTRY; EXTRACTION; FATTY ACID ANALYSIS; FRUIT; HYDROPHILICITY; LIPOPHILICITY; MOLECULAR STABILITY; PAECILOMYCES; PH; PRIORITY JOURNAL; PROCESS DESIGN;

ELAEIS; ELAEIS GUINEENSIS; PAECILOMYCES VARIOTII;

EID: 84871652661     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2012.11.057     Document Type: Article

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