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Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process

Paper ID Volume ID Publish Year Pages File Format Full-Text
35855 45110 2008 4 PDF Available
Title
Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process
Abstract

Polyphenols content (as catechin equivalents) and tocopherol content were determined in borage defatted meal and borage oil, respectively. In addition, antioxidant activity of extracts obtained from borage defatted meal was evaluated. A cold pressing process was used for the extraction of Borago officinalis oil, resulting in a defatted meal (by-product). Polyphenols from this defatted borage meal were extracted using several solvents. An extract containing highly soluble solids and phenolic compounds with antioxidant activity (as free radical-scavenging, DPPH) was obtained when methanol was used. The tocopherol content was higher in oil extracted by cold pressing than in oil extracted with petroleum ether as organic solvent. An enzymatic treatment was applied (45 °C, 20% moisture, 0.25% E/S ratio, 1:1 Olivex:Celluclast enzymatic mixture) previously to borage oil extraction, which improved the antioxidant content in the borage defatted meal by three-folds, as compared to the values obtained by a nonenzyme-aided process.

Keywords
Borago officinalis; Borage oil; Defatted meal; Enzyme-aided oil extraction process; Antioxidants; Polyphenols; Tocopherol
First Page Preview
Antioxidant content of oil and defatted meal obtained from borage seeds by an enzymatic-aided cold pressing process
Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 43, Issue 6, June 2008, Pages 696–699
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering