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Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction
- Hassas-Roudsari, Majid, Chang, Peter R., Pegg, Ronald B., Tyler, Robert T.
- Food chemistry 2009 v.114 no.2 pp. 717-726
- antioxidant activity, bioactive properties, canola meal, food analysis, food composition, ethanol, hot water treatment, extracts, phenolic compounds, Canada
- Antioxidant compounds were extracted from canola meal by subcritical water extraction (SWE) at 110 and 160°C, hot water extraction (80°C) and ethanolic (95%, v/v) extraction. The highest extract yields were obtained with SWE at 160°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 ) scavenging assay, the Trolox equivalent antioxidant capacity (TEAC) method, a β-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°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.