Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts

► Cakes from linseed, rapeseed, camelina and white mustard are sources of antioxidants. ► Different cakes possess different activities, depending on antioxidant assay used. ► No correlation was found between antioxidant activity and phenolic content. ► Phenolics are not the only contributors to the...

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Veröffentlicht in:	Industrial crops and products 2012-09, Vol.39, p.210-217
Hauptverfasser:	Terpinc, Petra, Čeh, Barbara, Ulrih, Nataša Poklar, Abramovič, Helena
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidant activity Brassica napus Correlation analysis Extraction solvent Oil cakes Oxidative stability
Online-Zugang:	Volltext
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