Recovery and antioxidant activity of phenolic compounds extracted from walnut press-cake using various methods and conditions

[Display omitted] •Phenolic compounds are extracted at levels of 15−29 mg gallic acid equivalent/gcake at best.•time and solid-solvent ratio are crucial parameters for phenols recovery.•walnut cake extracts significantly delay the oxidation of camelina oil. Walnut (Juglans regia L.) press-cake is a...

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Veröffentlicht in:	Industrial crops and products 2021-09, Vol.167, p.113546, Article 113546
Hauptverfasser:	Garcia-Mendoza, Maria del Pilar, Espinosa-Pardo, Faber Ariel, Savoire, Raphaëlle, Etchegoyen, Clément, Harscoat-Schiavo, Christelle, Subra-Paternault, Pascale
Format:	Artikel
Sprache:	eng
Schlagworte:	Batch and semi-continuous extraction Chemical and Process Engineering Engineering Sciences Oil oxidative stability Phenolic compounds Response surface methodology Ultrasound-assisted extraction Walnut press-cake
Online-Zugang:	Volltext
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