![]() ![]() 612014042).Ĭompeting interests: The authors have declared that no competing interests exist. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.ĭata Availability: All files are available from the FigShare database (DOI: 10.6084/m9.figshare.3100867).įunding: This research was supported by the Construction Project of Top University at Fujian Agriculture and Forestry University of China (Grant No. Received: DecemAccepted: MaPublished: April 27, 2016Ĭopyright: © 2016 Teng et al. Lightfoot, College of Agricultural Sciences, UNITED STATES (2016) Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities. In addition, UAE significantly blocked H 2O 2-induced intracellular reactive oxygen species (ROS) generation.Ĭitation: Teng H, Chen L, Huang Q, Wang J, Lin Q, Liu M, et al. In comparison with SE, UAE exerted higher free radical scavenging capacities. Moreover, raspberry seed oil contained abundant amounts of edible linoleic acid and linolenic acid, which suggest raspberry seeds could be valuable edible sources of natural γ-linolenic acid products. ![]() Specifically, ultrasonic-assisted extraction (UAE) was able to provide a higher content of beneficial unsaturated fatty acids, whereas conventional Soxhlet extraction (SE) resulted in a higher amount of saturated fatty acids. Optimal conditions predicted by response surface methodology were sonication time of 37 min and extraction temperature of 54☌. A central composite design with two variables and five levels was employed and effects of process variables of sonication time and extraction temperature on oil recovery and quality were investigated. Ultrasonic-assisted extraction was employed for highly efficient separation of aroma oil from raspberry seeds.
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