Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes

Ultrasonics Sonochemistry

Volumn 21, Issue 1, 2014, Pages 346-353

  Teh, Sue Siang ^a   Birch, Edward John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Antioxidant capacity; Defatted seed cake; Flavonoids; Polyphenols; Total phenolic content; Ultrasonic

Indexed keywords

ANTIOXIDANTS; FLAVONOIDS; FLAX; HEMP; LINEN; SONOCHEMISTRY; ULTRASONIC EQUIPMENT; ULTRASONICS; YARN;

ANTIOXIDANT CAPACITY; CONVENTIONAL EXTRACTION; ORTHOGONAL DESIGN TEST; POLYPHENOLS; SEED CAKES; TOTAL PHENOLIC CONTENT; ULTRASONIC EXTRACTION; ULTRASONIC TREATMENTS;

EXTRACTION;

ANTIOXIDANT; CANNABIS; FLAVONOID; LINSEED EXTRACT; POLYPHENOL; RAPESEED EXTRACT; SOLVENT; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL PARAMETERS; CONTROLLED STUDY; DRUG ISOLATION; HEAT; INTERMETHOD COMPARISON; LINSEED; NONHUMAN; PRIORITY JOURNAL; RAPESEED; ROOM TEMPERATURE; TEMPERATURE; ULTRASOUND;

ANTIOXIDANT CAPACITY; DEFATTED SEED CAKE; FLAVONOIDS; POLYPHENOLS; TOTAL PHENOLIC CONTENT; ULTRASONIC;

ANTIOXIDANTS; BRASSICA NAPUS; CANNABIS; FLAX; POLYPHENOLS; SONICATION; TEMPERATURE; TIME FACTORS;

EID: 84884355884     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2013.08.002     Document Type: Article

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