Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability

Food Chemistry

Volumn 172, Issue , 2015, Pages 7-17

  Samaram, Shadi ^a   Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Ghazali, Hasanah Mohd ^a   Bordbar, Sara ^a   Serjouie, Alireza ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Extraction yield; Oil stability; Papaya seed oil; Radical scavenging antioxidant activity; Ultrasound assisted extraction

Indexed keywords

ANTIOXIDANTS; FREE RADICALS; OIL WELL FLOODING; OILS AND FATS; PYRENE; SOLVENTS; STABILITY; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; EXTRACTION YIELD; OIL STABILITIES; SEED OIL; ULTRASOUND-ASSISTED EXTRACTION;

EXTRACTION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; HYDROPEROXIDE; PAPAYA SEED OIL; PEROXIDE; SOYBEAN EXTRACT; UNCLASSIFIED DRUG; VEGETABLE OIL; SCAVENGER;

ALMOND; ANTIOXIDANT ACTIVITY; ARTICLE; AUTOCLAVE; DECOMPOSITION; DEGRADATION; ELUTION; EXTRACTION; HEAT TREATMENT; LIPID OXIDATION; NONHUMAN; OXIDATION; PAPAYA; PLANT SEED; PLANT TISSUE; PROCESS OPTIMIZATION; RADICAL SCAVENGING ANTIOXIDANT ACTIVITY; RESPONSE SURFACE METHOD; SOLVENT EXTRACTION; SURFACE PROPERTY; TEMPERATURE; TOBACCO; ULTRASOUND; ULTRASOUND ASSISTED EXTRACTION; VISCOSITY; WATERMELON; CARICA; CHEMISTRY; DEVICES; EVALUATION STUDY; FRACTIONATION; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; PROCEDURES;

CARICA; CHEMICAL FRACTIONATION; FREE RADICAL SCAVENGERS; OXIDATION-REDUCTION; PLANT OILS; SEEDS; TEMPERATURE; ULTRASONICS;

EID: 84907664002     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.068     Document Type: Article

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