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- Lima Ribeiro, Ana Paula, et al. Show all 4 Authors
- Journal of cereal science 2018 v.79 pp. 21-26
- antioxidant activity; avenanthramides; carbon dioxide; cinnamic acid; defatting; flour; free radicals; hexane; high performance liquid chromatography; hydroxyl radicals; methanol; milling fractions; oat bran; oats; oils; particle size; phenolic acids; supercritical fluid extraction
- ... The aim of the study was to determine the effect of two defatting methods on antioxidant activities and polyphenol contents of oat milling fractions. Whole flour (WF), medium oat bran (MB), fine bran (FB) and low bran (LB) were defatted with hexane or supercritical carbon dioxide (SC-CO2) fluid and then extracted with aqueous methanol. Oil yields from SC-CO2 extractions were 3.1–5.3% compared to 2 ...