Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction

作者：Hassas Roudsari Majid; Chang Peter R^*; Pegg Ronald B; Tyler Robert T

来源：Food Chemistry, 2009, 114(2): 717-726.

DOI：10.1016/j.foodchem.2008.09.097

• Canola meal
• Antioxidant capacity
• Subcritical water extraction
• Total phenolics
• beta-Carotene-linoleic acid
• DPPH(center dot)
• TEAC
• Reducing power
• Rape meal

Antioxidant compounds were extracted from canola meal by subcritical water extraction (SWE) at 110 and 160 degrees C, hot water extraction (80 degrees C) and ethanolic (95%, v/v) extraction. The highest extract yields were obtained with SWE at 160 degrees C. The total phenolics contents and antioxidant capacities of extracts were assessed by the total phenolics assay (using Folin-Ciocalteu's phenol reagent), the 2,2'-diphenyl-1-picrylhydrazyl radical (DPPH(center dot)) scavenging assay, the Trolox equivalent antioxidant capacity (TEAC) method, a beta-carotene-linoleic acid (linoleate) model system, and the reducing power assay. Ethanolic extracts exhibited the highest total phenolics contents and antioxidant capacities on a per gram of extract basis. Subcritical water extraction at 160 degrees C yielded the highest total phenolics contents and antioxidant capacities on a per gram of meal basis. Results from the total phenolics assay and the antioxidant capacity tests were significantly correlated.

• 出版日期2009-5-15