Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds
Author:
Affiliation:
1. Universidade Tecnológica Federal do Paraná, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst47420.pdf
Reference39 articles.
1. Quantification of essential fatty acids in the heads of nile tilapia (Oreochromis niloticus) fed with linseed oil;Aguiar A. C.;Journal of the Brazilian Chemical Society,2011
2. Optimization of microwave-assisted extraction of flavonoids and antioxidants from Vernonia amygdalina leaf using response surface methodology;Alara O. R.;Food and Bioproducts Processing,2018
3. Effect of the solvent composition on the profile of phenolic compounds extracted from chia seeds;Alcântara M. A.;Food Chemistry,2019
4. The Ferric Reducing Ability of Plasma (FRAP) as a measure of “antioxidant Power”: the FRAP assay;Benzie I. F. F.;Analytical Biochemistry,1996
5. Kinetics and mechanisms of antioxidant activity using the DPPH• free radical method;Bondet V.;Lebensmittel-Wissenschaft + Technologie,1997
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