Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor BOUKHCHINA,Sadok (2) HERCHI,Wahid (2) ABDALLAH,Ikram BOU (1) AMMAR,Kamel BEN (1) BAHASHWAN,Saleh (1) BOUALI,Intidhar (1) GUETET,Arbi (1) SEBEI,Khaled (1) TRABELSI,Hajer (1) Mais... Palavra-chave Antioxidant activity (2) Flaxseed (1) Flaxseed oil (1) HPLC-MS (1) Heating (1) Hull (1) Maturation (1) Oil (1) Physical properties (1) Total polyphenol content (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2016 (1) 2015 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L) Ciênc. Tecnol. Aliment. HERCHI,Wahid; AMMAR,Kamel BEN; BOUALI,Intidhar; ABDALLAH,Ikram BOU; GUETET,Arbi; BOUKHCHINA,Sadok. The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) and specific extinction at 232 and 270 nm. There was a significant decrease in oil stability during heating process (1.4-1.0 h). Fuel properties of flaxseed hull oil were also changed after heating treatment. Heating process caused loss of total phenolic acids, total flavanoids, carotenoids and chlorophyll pigments. Phospholipids (PL) content were less changed compared to other bioactive compounds.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Antioxidant activity; Flaxseed; Heating; Hull; Oil. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100097 Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.) Ciênc. Tecnol. Aliment. HERCHI,Wahid; BAHASHWAN,Saleh; TRABELSI,Hajer; SEBEI,Khaled; BOUKHCHINA,Sadok. Abstract The changes in flaxseed constituents at different stages of maturity are reported. The physical properties and antioxidant activity of flaxseed oil during flaxseed development have been evaluated. Continuous decrease in total polyphenol content during flaxseed development. All the results showed no significant differences between HPLC-MS and TLC for quantitative determination of phospholipids classes. The fatty acid compositions of individual phospholipids were also reported. The antioxidant activity of oilseed was assessed by means of 2, 2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging assay. The test demonstrated that the antioxidant activity of the flaxseed oil was found to be harvesting time-dependant. Tipo: Info:eu-repo/semantics/article Palavras-chave: Physical properties; Antioxidant activity; Total polyphenol content; Flaxseed oil; HPLC-MS; Maturation. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400598 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco