EFFECT OF SEED MOISTURE ON PHENOLIC-ACIDS IN RAPESEED OIL CAKE

Authors
AMAROWICZ R FORNAL J KARAMAC M
Citation
R. Amarowicz et al., EFFECT OF SEED MOISTURE ON PHENOLIC-ACIDS IN RAPESEED OIL CAKE, Grasas y aceites, 46(6), 1995, pp. 354-356
Citations number
15
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
46
Issue
6
Year of publication
1995
Pages
354 - 356
Database
ISI
SICI code
0017-3495(1995)46:6<354:EOSMOP>2.0.ZU;2-S
Abstract
Rapeseeds of 6.5, 8.2, 9.9 and 12.65% moisture were pressed to obtain oil. After two weeks methanol extract of phenolic compounds was obtain ed from the oil cake. Analysis reveal that there was not effect of see d moisture on the content of total phenolic compounds in extracts and on antioxidative activity of extracts. There were no significant diffe rences in UV spectra or diagrams of derivatives 2 and 4 between the ex tracts.