A review of extraction and analysis of bioactives in oat and barley and scope for use of novel food processing technologies

Molecules

Volumn 20, Issue 6, 2015, Pages 10884-10909

  Gangopadhyay, Nirupama ^a,b   Hossain, Mohammad B ^a   Rai, Dilip K ^a   Brunton, Nigel P ^b  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Barley; Bioactives; Conventional; Extraction; Novel Food Processing; Oat

Indexed keywords

BIOLOGICAL PRODUCT; PLANT EXTRACT;

AVENA; CHEMISTRY; FOOD HANDLING; HORDEUM; HUMAN;

AVENA; BIOLOGICAL PRODUCTS; FOOD HANDLING; HORDEUM; HUMANS; PLANT EXTRACTS;

EID: 84938282126     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules200610884     Document Type: Review

References (118)

1. Trowell, H. Ischemic heart disease and dietary fiber. Am. J. Clin. Nutr. 1972, 25, 926-932
2. Anderson, J.W. Whole grains protect against atherosclerotic cardiovascular disease. Proc. Nutr. Soc. 2003, 62, 135-142
3. Chatenoud, L.; Tavani, A.; la Vecchia, C.; Jacobs, D.R.; Negri, E.; Levi, F.; Franceschi, S. Whole grain food intake and cancer risk. Int. J. Cancer 1998, 77, 24-28
4. Venn, B.J.; Mann, J.I. Cereal grains, legumes and diabetes. Eur. J. Clin. Nutr. 2004, 58, 1443-1461
5. Slavin, J.L. Dietary fiber and body weight. Nutrition 2005, 21, 411-418
6. Slavin, J.L.; Martini, M.C.; Jacobs, D.R.; Marquart, L. Plausible mechanisms for the protectiveness of whole grains. Am. J. Clin. Nutr. 1999, 70, 459s-463s.
7. Slavin, J. Why whole grains are protective: Biological mechanisms. Proc. Nutr. Soc. 2003, 62, 129-134
8. EUROSTAT (2014). Crop Products-Annual Data. Available online: http://ec.europa.eu/eurostat/data/database (accessed on 10 June 2015).
9. Baik, B.K.; Ullrich, S.E. Barley for food: Characteristics, improvement, and renewed interest. J. Cereal Sci. 2008, 48, 233-242
10. Biel, W.; Bobko, K.; Maciorowski, R. Chemical composition and nutritive value of husked and naked oats grain. J. Cereal Sci. 2009, 49, 413-418
11. Webster, F.H. Oats. Cereal Grain Quality; Springer: London, United Kingdom, 1996; pp. 179-203
12. Yao, N.; Jannink, J.L.; Alavi, S.; White, P.J. Physical and sensory characteristics of extruded products made from two oat lines with different β-glucan concentrations. Cereal Chem. 2006, 83, 692-699
13. Flander, L.; Salmenkallio-Marttila, M.; Suortti, T.; Autio, K. Optimization of ingredients and baking process for improved wholemeal oat bread quality. LWT-Food Sci. Technol. 2007, 40, 860-870
14. Bhatty, R.S. Nonmalting uses of barley. In Barley: Chemistry and Technology; MacGregor, A.W., Bhatty, R.S., Eds.; Am. Assoc. Cereal Chem. Press: St. Paul, MN, USA, 1993; pp. 355-417
15. Newman, R.K.; Newman, C.W. Barley for Food and Health: Science, Technology, and Products; John Wiley & Sons: Hoboken, NJ, USA, 2008; pp. 204-208
16. Adil, G. Whole-grain cereal bioactive compounds and their health benefits: A review. J. Food Process. Technol. 2012, 3, 146, doi:10.4172/2157-7110.1000146
17. Garsed, K.; Scott, B.B. Can oats be taken in a gluten-free diet? A systematic review. Scand. J. Gastroenterol. 2007, 42, 171-178
18. Liu, S.; Stampfer, M.J.; Hu, F.B.; Giovannucci, E.; Rimm, E.; Manson, J.E.; Willett, W.C. Whole-grain consumption and risk of coronary heart disease: Results from the Nurses' Health Study. Am. J. Clin. Nutr. 1999, 70, 412-419
19. Munter, J.S.; Hu, F.B.; Spiegelman, D.; Franz, M.; van Dam, R.M. Whole grain, bran, and germ intake and risk of type 2 diabetes: A prospective cohort study and systematic review. PLoS Med. 2007, 4, e261
20. Tighe, P.; Duthie, G.; Vaughan, N.; Brittenden, J.; Simpson, W.G.; Duthie, S.; Thies, F. Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-Aged persons: A randomized controlled trial. Am. J. Clin. Nutr. 2010, 92, 733-740
21. Liu, R.H. Potential synergy of phytochemicals in cancer prevention: Mechanism of action. J. Nutr. 2004, 134, 3479S-3485S.
22. Anderson, J.W.; Gilinsky, N.H.; Deakins, D.A.; Smith, S.F.; O'Neal, D.S.; Dillon, D.W.; Oeltgen, P.R. Lipid responses of hypercholesterolemic men to oat-bran and wheat-bran intake. Am. J. Clin. Nutr. 1991, 54, 678-683
23. Aman, P. Cholesterol-lowering effects of barley dietary fiber in humans: Scientific support for a generic health claim. Scand. J. Food Nutr. 2006, 50, 173-176
24. Regand, A.; Chowdhury, Z.; Tosh, S.M.; Wolever, T.M.S.; Wood, P. The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility. Food Chem. 2011, 129, 297-304
25. Wood, P.J.; Siddiqui, I.R.; Paton, D. Extraction of high-viscosity gums from oats. Cereal Chem. 1978, 55, 1038-1049
26. Bhatty, R.S. Extraction and enrichment (1 leads to 3), (1 leads to 4)-beta-D-glucan from barley and oat brans. Cereal Chem. 1993, 70, 73-77
27. Bhatty, R.S. Laboratory and pilot plant extraction and purification of β-glucans from hull-less barley and oat brans. J. Cereal Sci. 1995, 22, 163-170
28. Burkus, Z.; Temelli, F. Effect of extraction conditions on yield, composition, and viscosity stability of barley β-glucan gum. Cereal Chem. 1998, 75, 805-809
29. Irakli, M.; Biliaderis, C.G.; Izydorczyk, M.S.; Papadoyannis, I.N. Isolation, structural features and rheological properties of water-extractable β-glucans from different Greek barley cultivars. J. Sci. Food Agric. 2004, 84, 1170-1178
30. Temelli, F. Extraction and functional properties of barley β glucan as affected by temperature and pH. J. Food Sci. 1997, 62, 1194-1201
31. Dawkins, N.L.; Nnanna, I.A. Oat gum and β glucan extraction from oat bran and rolled rats: Temperature and pH effects. J. Food Sci. 1993, 58, 562-566
32. Benito-Roman, O.; Alonso, E.; Lucas, S. Optimization of the β-glucan extraction conditions from different waxy barley cultivars. J. Cereal Sci. 2011, 53, 271-276
33. Gangopadhyay, N.; Hossain, M.B.; Rai, D.K.; Brunton, N.P. Optimisation of yield and molecular weight of β-glucan from barley flour using response surface methodology. J. Cereal Sci. 2015, 62, 38-44
34. Morgan, K.R.; Ofman, D.J. Glucagel, a gelling β-glucan from barley. Cereal Chem. 1998, 75, 879-881
35. Clarke, A.E.; Stone, B.A. Enzymic hydrolysis of barley and other beta-glucans by a beta-(1→4)- glucan hydrolase. J. Biochem. 1966, 99, 582-588
36. Wood, P.J.; Weisz, J.; Blackwell, B.A. Molecular characterization of cereal β-D-glucans. Structural analysis of oat β-D-glucan and rapid structural evaluation of β-D-glucans from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase. Cereal Chem. 1991, 68, 31-39
37. Edney, M.J.; Marchylo, B.A.; MacGregor, A.W. Structure of total barley beta-glucan. J. Inst. Brew. 1991, 97, 39-44
38. Wood, P.J.; Weisz, J.; Blackwell, B.A. Structural studies of (1→3),(1→4)-beta-D-glucans by 13C-nuclear magnetic resonance spectroscopy and by rapid analysis of cellulose-like regions using high-performance anion-exchange chromatography of oligosaccharides released by lichenase. Cereal Chem. 1994, 71, 301-307
39. Jiang, G.; Vasanthan, T. MALDI-MS and HPLC quantification of oligosaccharides of lichenase-hydrolyzed water-soluble β-glucan from ten barley varieties. J. Agric. Food Chem. 2000, 48, 3305-3310
40. Johansson, L.; Virkki, L.; Maunu, S.; Lehto, M.; Ekholm, P.; Varo, P. Structural characterization of water soluble β-glucan of oat bran. Carbohydr. Polym. 2000, 42, 143-148
41. Johansson, L.; Tuomainen, P.; Ylinen, M.; Ekholm, P.; Virkki, L. Structural analysis of water-soluble and-insoluble β-glucans of whole-grain oats and barley. Carbohydr. Polym. 2004, 58, 267-274
42. Ryu, J.H.; Lee, S.; You, S.; Shim, J.H.; Yoo, S.H. Effects of barley and oat β-glucan structures on their rheological and thermal characteristics. Carbohydr. Polym. 2012, 89, 1238-1243
43. Visioli, F.; Galli, C. The role of antioxidants in the Mediterranean diet. Lipids 2001, 36, S49-S52
44. Mazid, M.; Khan, T.A.; Mohammad, F. Role of secondary metabolites in defense mechanisms of plants. Biol. Med. 2011, 3, 232-249
45. Duthie, G.G.; Duthie, S.J.; Kyle, J.A. Plant polyphenols in cancer and heart disease: Implications as nutritional antioxidants. Nutr. Res. Rev. 2000, 13, 79-106
46. Peterson, D.M.; Emmons, C.L.; Hibbs, A.H. Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. J. Cereal Sci. 2001, 33, 97-103
47. Sosulski, F.; Krygier, K.; Hogge, L. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J. Agric. Food Chem. 1982, 30, 337-340
48. Durkee, A.B.; Thivierge, P.A. Ferulic acid and other phenolics in oat seeds (Avena sativa L. var Hinoat). J. Food Sci. 1977, 42, 551-552
49. Renger, A.; Steinhart, H. Ferulic acid dehydrodimers as structural elements in cereal dietary fiber. Eur. Food Res. Technol. 2000, 211, 422-428
50. Collins, F.W.; McLachlan, D.C.; Blackwell, B.A. Oat phenolics: Avenalumic acids, a new group of bound phenolic acids from oat groats and hulls. Cereal Chem. 1991, 68, 184-189
51. Bonoli, M.; Marconi, E.; Caboni, M.F. Free and bound phenolic compounds in barley (Hordeum vulgare L.) flours: Evaluation of the extraction capability of different solvent mixtures and pressurized liquid methods by micellar electrokinetic chromatography and spectrophotometry. J. Chromatogr. A 2004, 1057, 1-12
52. Verardo, V.; Serea, C.; Segal, R.; Caboni, M.F. Free and bound minor polar compounds in oats: Different extraction methods and analytical determinations. J. Cereal Sci. 2011, 54, 211-217
53. Verardo, V.; Bonoli, M.; Marconi, E.; Caboni, M.F. Distribution of bound hydroxycinnamic acids and their glycosyl esters in barley (Hordeum vulgare L.) air-classified flour: Comparative study between reversed phase-high performance chromatography-mass spectrometry (RP-HPLC/MS) and spectrophotometric analysis. J. Agric. Food Chem. 2008, 56, 11900-11905
54. Holtekjølen, A.K.; Kinitz, C.; Knutsen, S.H. Flavanol and bound phenolic acid contents in different barley varieties. J. Agric. Food Chem. 2006, 54, 2253-2260
55. Yu, J.; Vasanthan, T.; Temelli, F. Analysis of phenolic acids in barley by high-performance liquid chromatography. J. Agric. Food Chem. 2001, 49, 4352-4358
56. Collins, F.W. Oat phenolics: Avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. J. Agric. Food Chem. 1989, 37, 60-66
57. Dimberg, L.H.; Theander, O.; Lingnert, H. Avenanthramides-A group of phenolic antioxidants in oats. Cereal Chem. 1993, 70, 637-637
58. Dimberg, L.H.; Molteberg, E.L.; Solheim, R.; Frølich, W. Variation in oat groats due to variety, storage and heat treatment. I: Phenolic compounds. J. Cereal Sci. 1996, 24, 263-272
59. Hitayezu, R.; Baakdah, M.M.; Kinnin, J.; Henderson, K.; Tsopmo, A. Antioxidant activity, avenanthramide and phenolic acid contents of oat milling fractions. J. Cereal Sci. 2015, 63, 35-40
60. Emmons, C.L.; Peterson, D.M. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chem. 1999, 76, 902-906
61. Ishihara, A.; Kojima, K.; Fujita, T.; Yamamoto, Y.; Nakajima, H. New series of avenanthramides in oat seed. Biosci. Biotechnol. Biochem. 2014, 78, 1975-1983
62. Clifford, M.N. Anthocyanins-nature, occurrence and dietary burden. J. Sci. Food Agric. 2000, 80, 1063-1072
63. Rice-Evans, C.; Miller, N.; Paganga, G. Antioxidant properties of phenolic compounds. Trends Plant Sci. 1997, 2, 152-159
64. Collins, F.W.; Webster, F.H. Oat phenolics: Structure, occurrence, and function. In Oats: Chemistry and Technology; Webster, F.H., Ed.; Am. Assoc. Cereal Chem. Press: St. Paul, MN, USA, 1986; pp. 227-295
65. McMurrough, I. High-performance liquid chromatography of flavonoids in barley and hops. J. Chromatogr. A 1981, 218, 683-693
66. Klausen, K.; Mortensen, A.G.; Laursen, B.; Haselmann, K.F.; Jespersen, B.M.; Fomsgaard, I.S. Phenolic compounds in different barley varieties: Identification by tandem mass spectrometry (QStar) and NMR; quantification by liquid chromatography triple quadrupole-linear ion trap mass spectrometry (Q-Trap). Nat. Prod. Commun. 2010, 5, 407-414
67. Zhou, M.; Robards, K.; Glennie-Holmes, M.; Helliwell, S. Oat lipids. J. Am. Oil Chem. Soc. 1999, 76, 159-169
68. Price, P.B.; Parsons, J. Distribution of lipids in embryonic axis, bran-endosperm, and hull fractions of hulless barley and hulless oat grain. J. Agric. Food Chem. 1979, 27, 813-815
69. Fors, S.M.; Eriksson, C.E. Characterization of oils extracted from oats by supercritical carbon dioxide. Lebensm. Wiss. Technol. 1990, 23, 390-395
70. Barnes, P.J. Cereal tocopherols. Progress in Cereal Chemistry and Technology, Proceedings of 7th World Cereal and Bread Congress, Prague, Czech Republic, 28 June-2 July 1982; Holas, J., Kratochvil, J., Eds.; Elsevier, Amsterdam, Netherlands, 1983; pp. 1095-1100
71. Lampi, A.M.; Moreau, R.A.; Piironen, V.; Hicks, K.B. Pearling barley and rye to produce phytosterol-rich fractions. Lipids 2004, 39, 783-787
72. Moreau, R.A.; Hicks, K.B. Removal and isolation of germ-rich fractions from hull-less barley using a Fitzpatrick comminuting mill and sieves. Cereal Chem. 2013, 90, 546-551
73. Piironen, V.; Toivo, J.; Lampi, A.M. Plant sterols in cereals and cereal products. Cereal Chem. 2002, 79, 148-154
74. Lagarda, M.J.; Garcia-Llatas, G.; Farré, R. Analysis of phytosterols in foods. J. Pharm. Biomed. Anal. 2006, 41, 1486-1496
75. AbuMweis, S.S.; Marinangeli, C.P.; Frohlich, J.; Jones, P.J. Implementing Phytosterols into Medical Practice as a Cholesterol-Lowering Strategy: Overview of Efficacy, Effectiveness, and Safety. Can. J. Cardiol. 2014, 30, 1225-1232
76. Peterson, D.M.; Jensen, C.M.; Hoffman, D.L.; Mannerstedt-Fogelfors, B. Oat tocols: Saponification vs. direct extraction and analysis in high-oil genotypes. Cereal Chem. 2007, 84, 56-60
77. Panfili, G.; Fratianni, A.; Criscio, T.D.; Marconi, E. Tocol and β-glucan levels in barley varieties and in pearling by-products. Food Chem. 2008, 107, 84-91
78. Lásztity, R.; Berndorfer-Kraszner, E.; Huszár, M. On the Presence and Distribution of Some Bioactive Agents in Oat Varieties. Cereals for Food and Beverages; Academic Press: New York, NY, USA, 1980; pp. 429-445
79. Peterson, D.M.; Qureshi, A.A. Genotype and environment effects on tocols of barley and oats. Cereal Chem. 1993, 70, 157-162
80. Panfili, G.; Fratianni, A.; Irano, M. Normal phase high-performance liquid chromatography method for the determination of tocopherols and tocotrienols in cereals. J. Agric. Food Chem. 2003, 51, 3940-3944
81. Peterson, D.M. Oat tocols: Concentration and stability in oat products and distribution within the kernel. Cereal Chem. 1995, 72, 21-24
82. Shewry, P.R.; Napier, J.A.; Tatham, A.S. Seed storage proteins: Structures and biosynthesis. Plant Cell. 1995, 7, 945-956
83. Cunsolo, V.; Muccilli, V.; Saletti, R.; Foti, S. Mass spectrometry in the proteome analysis of mature cereal kernels. Mass Spectrom. Rev. 2012, 31, 448-465
84. Wu, Y.V.; Sexson, K.R.; Cavins, J.F.; Inglett, G.E. Oats and their dry-milled fractions. Protein isolation and properties of four varieties. J. Agric. Food Chem. 1972, 20, 757-761
85. Howard, K.A.; Gayler, K.R.; Eagles, H.A.; Halloran, G.M. The relationship between D hordein and malting quality in barley. J. Cereal Sci. 1996, 24, 47-53
86. Wang, C.; Tian, Z.; Chen, L.; Temelli, F.; Liu, H.; Wang, Y. Functionality of barley proteins extracted and fractionated by alkaline and alcohol methods. Cereal Chem. 2010, 87, 597-606
87. Cavazos, A.; Gonzalez de Mejia, E. Identification of bioactive peptides from cereal storage proteins and their potential role in prevention of chronic diseases. Compr. Rev. Food Sci. F. 2013, 12, 364-380
88. Cheung, I.W.; Nakayama, S.; Hsu, M.N.; Samaranayaka, A.G.; Li-Chan, E.C. Angiotensin-I converting enzyme inhibitory activity of hydrolysates from oat (Avena sativa) proteins by in silico and in vitro analyses. J. Agric. Food Chem. 2009, 57, 9234-9242
89. Jeong, H.J.; Lam, Y.; de Lumen, B.O. Barley lunasin suppresses ras-induced colony formation and inhibits core histone acetylation in mammalian cells. J. Agric. Food Chem. 2002, 50, 5903-5908
90. Jeong, H.J.; Jeong, J.B.; Hsieh, C.C.; Hernández-Ledesma, B.; de Lumen, B.O. Lunasin is prevalent in barley and is bioavailable and bioactive in in vivo and in vitro studies. Nutr. Cancer 2010, 62, 1113-1119
91. Benito-Roman, O.; Alonso, E.; Cocero, M. Pressurized hot water extraction of β-glucans from waxy barley. J. Supercrit. Fluids 2013, 73, 120-125
92. Othman, R.A.; Moghadasian, M.H.; Jones, P.J. Cholesterol-lowering effects of oat β-glucan. Nutr. Rev. 2011, 69, 299-309
93. Nazare, J.A.; Normand, S.; Oste Triantafyllou, A.; Brac de la Perriore, A.; Desage, M.; Laville, M. Modulation of the postprandial phase by β-glucan in overweight subjects: Effects on glucose and insulin kinetics. Mol. Nutr. Food Res. 2009, 53, 361-369
94. Zhao, H.; Dong, J.; Lu, J.; Chen, J.; Li, Y.; Shan, L.; Gu, G. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J. Agric. Food Chem. 2006, 54, 7277-7286
95. Kim, H.Y.; Kim, O.H.; Sung, M.K. Effects of phenol-depleted and phenol-rich diets on blood markers of oxidative stress, and urinary excretion of quercetin and kaempferol in healthy volunteers. J. Am. Coll. Nutr. 2003, 22, 217-223
96. Vitaglione, P.; Napolitano, A.; Fogliano, V. Cereal dietary fiber: A natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci. Tech. 2008, 19, 451-463
97. Chu, Y.F.; Wise, M.L.; Gulvady, A.A.; Chang, T.; Kendra, D.F.; Jan-Willem van Klinken, B.; O'Shea, M. In vitro antioxidant capacity and anti-inflammatory activity of seven common oats. Food Chem. 2013, 139, 426-431
98. Bratt, K.; Sunnerheim, K.; Bryngelsson, S.; Fagerlund, A.; Engman, L.; Andersson, R.E.; Dimberg, L.H. Avenanthramides in oats (Avena sativa L.) and structure-Antioxidant activity relationships. J. Agric. Food Chem. 2003, 51, 594-600
99. Chen, C.Y.; Milbury, P.E.; Kwak, H.K.; Collins, F.W.; Samuel, P.; Blumberg, J.B. Avenanthramides and phenolic acids from oats are bioavailable and act synergistically with vitamin C to enhance hamster and human LDL resistance to oxidation. J. Nutr. 2004, 134, 1459-1466
100. Žilić, S.; Hadži-Tašković Šukalović, V.; Dodig, D.; Maksimović, V.; Maksimović, M.; Basić, Z. Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants. J. Cereal Sci. 2011, 54, 417-424
101. Santos Buelga, C.; Scalbert, A. Proanthocyanidins and tannin like compounds-nature, occurrence, dietary intake and effects on nutrition and health. J. Sci. Food Agric. 2000, 80, 1094-1117
102. Hudson, E.A.; Dinh, P.A.; Kokubun, T.; Simmonds, M.S.; Gescher, A. Characterization of potentially chemopreventive phenols in extracts of brown rice that inhibit the growth of human breast and colon cancer cells. Cancer Epidemiol. Biomark. Prev. 2000, 9, 1163-1170
103. Adom, K.K.; Liu, R.H. Antioxidant activity of grains. J. Agric. Food Chem. 2002, 50, 6182-6187
104. Vasanthi, H.R.; Parameswari, R.; Das, D.K. Multifaceted role of tocotrienols in cardioprotection supports their structure: Function relation. Genes Nutr. 2012, 7, 19-28
105. Alu'datt, M.H.; Ereifej, K.; Abu-Zaiton, A.; Alrababah, M.; Almajwal, A.; Rababah, T.; Yang, W. Anti-oxidant, anti-diabetic, and anti-hypertensive effects of extracted phenolics and hydrolyzed peptides from barley protein fractions. Int. J. Food Prop. 2012, 15, 781-795
106. Wang, L.; Weller, C.L. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci. Technol. 2006, 17, 300-312
107. Vilkhu, K.; Mawson, R.; Simons, L.; Bates, D. Applications and opportunities for ultrasound assisted extraction in the food industry-A review. Innov. Food Sci. Emerg. Technol. 2008, 9, 161-169
108. Wang, J.; Sun, B.; Cao, Y.; Tian, Y.; Li, X. Optimisation of ultrasound-Assisted extraction of phenolic compounds from wheat bran. Food Chem. 2008, 106, 804-810
109. Hromádková, Z.; Košt'álová, Z.; Ebringerová, A. Comparison of conventional and ultrasound-Assisted extraction of phenolics-rich heteroxylans from wheat bran. Ultrason. Sonochem. 2008, 15, 1062-1068
110. Li, H.; Pordesimo, L.; Weiss, J. High intensity ultrasound-Assisted extraction of oil from soybeans. Food Res. Int. 2004, 37, 731-738
111. Benito-Roman, O.; Alonso, E.; Cocero, M. Ultrasound-Assisted extraction of β-glucans from barley. LWT-Food Sci. Technol. 2013, 50, 57-63
112. Bustamante-Rangel, M.; Delgado-Zamarreno, M.; Sánchez-Pérez, A.; Carabias-Martínez, R. Determination of tocopherols and tocotrienols in cereals by pressurized liquid extraction-liquid chromatography-mass spectrometry. Anal. Chim. Acta 2007, 587, 216-221
113. Moreau, R.A.; Michael, J.P.; Singh, V. Pressurized liquid extraction of polar and nonpolar lipids in corn and oats with hexane, methylene chloride, isopropanol, and ethanol. J. Am. Oil Chem. Soc. 2003, 80, 1063-1067
114. Devittori, C.; Gumy, D.; Kusy, A.; Colarow, L.; Bertoli, C.; Lambelet, P. Supercritical fluid extraction of oil from millet bran. J. Am. Oil Chem. Soc. 2000, 77, 573-579
115. Kuk, M.S.; Dowd, M.K. Supercritical CO2 extraction of rice bran. J. Am. Oil Chem. Soc. 1998, 75, 623-628
116. Kronholm, J.; Hartonen, K.; Riekkola, M.L. Analytical extractions with water at elevated temperatures and pressures. TrAC-Trend Anal. Chem. 2007, 26, 396-412
117. Li, H.; Chen, B.; Nie, L.; Yao, S. Solvent effects on focused microwave assisted extraction of polyphenolic acids from Eucommia ulmodies. Phytochem. Anal. 2004, 15, 306-312
118. Rostagno, M.A.; Palma, M.; Barroso, C.G. Microwave assisted extraction of soy isoflavones. Anal. Chim. Acta 2007, 588, 274-282