Extractability of polyphenols of sunflower seed in various solvents |
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Authors: | G Sripad V Prakash M S Narasinga Rao |
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Affiliation: | (1) Protein Technology Discipline, Central Food Technological Research Institute, 570 013 Mysore |
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Abstract: | The extractability of chlorogenic acid from defatted sunflower seed flour in water and salt solutions at different pH values
and also in aqueous organic solvents was determined. It increased with increase in pH and at pH 8 in water nearly 70% chlorogenic
acid was removed in a single extraction, while NaCl did not increase the extraction, and, MgCl2 and CaCl2 increased it, especially at higher concentrations. Methanol, ethanol, isopropanol and acetone, at 20% concentration in water,
caused the maximum extraction of polyphenol. These organic solvents without added water were poor solvents for the extraction
of polyphenol from the flour. |
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Keywords: | Polyphenol sunflower seed extractability of chlorogenic acid |
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