Effect of seed moisture on phenolic acids in rapeseed oil cake
Keywords:Phenolic acid, Rapeseed oil cake, Seed (moisture)
Rapeseeds of 6.5, 8.2, 9.9 and 12.65% moisture were pressed to obtain oil. After two weeks methanol extract of phenolic compounds was obtained from the oil cake. Analysis reveal that there was not effect of seed moisture on the content of total phenolic compounds in extracts and on antioxidative activity of extracts. There were no significant differences in UV spectra or diagrams of derivatives 2 and 4 between the extracts.
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