Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation-Reference-Cited by-同舟云学术

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Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation

Published:2018-05-16 Issue:13 Volume:98 Page:5019-5026
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Böger Bruna R¹,Salviato Aroldo²,Valezi Daniel F²,Di Mauro Eduardo²,Georgetti Sandra R³,Kurozawa Louise E¹^ORCID

Affiliation:

1. Department of Food Science and Technology; State University of Londrina; Londrina Brazil

2. Department of Physics; State University of Londrina; Londrina Brazil

3. Department of Pharmaceutical Sciences; State University of Londrina; Londrina Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CNPq Research Fellows

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9036/fullpdf

Reference51 articles.

1. Characterization of grape seed oil from different grape varieties (Vitis vinifera);Pardo;Eur J Lipid Sci Technol,2009

2. Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds;Choi;Food Chem,2009

3. Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties;Fernandes;Food Res Int,2013

4. Characterisation of seed oils from different grape cultivars grown in China;Wen;J Food Sci Technol,2016

5. Dietary n-6 and n-3 fatty acid balance and cardiovascular health;Wijendran;Annu Rev Nutr,2004

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