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Teh SS, Bekhit Ael-D, Birch J. Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents. Antioxidants (Basel). 2014;3(1):67-80doi: 10.3390/antiox3010067.
Teh, S. S., Bekhit, A. e. l. -. D., & Birch, J. (2014). Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents. Antioxidants (Basel, Switzerland), 3(1), 67-80. https://doi.org/10.3390/antiox3010067
Teh, Sue-Siang, et al. "Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents." Antioxidants (Basel, Switzerland) vol. 3,1 (2014): 67-80. doi: https://doi.org/10.3390/antiox3010067
Teh SS, Bekhit Ael-D, Birch J. Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents. Antioxidants (Basel). 2014 Feb 24;3(1):67-80. doi: 10.3390/antiox3010067. PMID: 26784664; PMCID: PMC4665445.
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Antioxidants (Basel). 2014 Feb 24;3(1):67-80. doi: 10.3390/antiox3010067.

Antioxidative Polyphenols from Defatted Oilseed Cakes: Effect of Solvents.

Antioxidants (Basel, Switzerland)

Sue-Siang Teh, Alaa El-Din Bekhit, John Birch

Affiliations

  1. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. [email protected].
  2. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. [email protected].
  3. Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. [email protected].

PMID: 26784664 PMCID: PMC4665445 DOI: 10.3390/antiox3010067

Abstract

Defatted hemp, flax and canola seed cakes were extracted with different solvent systems namely methanol, ethanol, acetone, methanol 80%, acetone 80% and mixed solvent of methanol:acetone:water (MAW, 7:7:6, v/v/v). Each extract was analyzed for antioxidant capacity using ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. MAW exhibited the highest extraction of phenolic and flavonoid contents in the seed cakes, followed by acetone 80% and methanol 80%. The antioxidant capacity was proportional to the polyphenols recovery in the extracts. Canola seed cakes possessed the highest recovery of polyphenols and antioxidant capacity, followed by hemp and flax seed cakes. MAW extract of canola contained total phenolic content, 2104.67 ± 2.52 mg GAE/100 g fresh weight; total flavonoids, 37.79 ± 0.04 mg LUE/100 g fresh weight; percentage inhibition of DPPH(•), 33.03 ± 0.38%; FRAP assay, 8.78 ± 0.07 μmol Fe (II)/g fresh weight. Identification of individual polyphenol compounds were performed HPLC. MAW extract of canola had the highest (P < 0.05) concentration of all individual polyphenols except gallic acid and catechin. Highest concentration of quercetin and luteolin in MAW extract of hemp was obtained among all solvent systems.

Keywords: antioxidant capacity; defatted seed cakes; flavonoids; solvent extraction; total phenolics

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