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dc.contributor.advisorChang, Peter R.en_US
dc.contributor.advisorTyler, Robert T. (Bob)en_US
dc.creatorHassas Roudsari, Majiden_US
dc.date.accessioned2007-11-28T17:29:58Zen_US
dc.date.accessioned2013-01-04T05:09:17Z
dc.date.available2008-12-04T08:00:00Zen_US
dc.date.available2013-01-04T05:09:17Z
dc.date.created2007en_US
dc.date.issued2007en_US
dc.date.submitted2007en_US
dc.identifier.urihttp://hdl.handle.net/10388/etd-11282007-172958en_US
dc.description.abstractAntioxidant compounds were extracted from canola meal by subcritical water extraction (SWE), hot water (80°C) extraction and ethanolic (95%) extraction. The highest extract yields were obtained with SWE at 160°C, and the lowest with ethanolic extraction (SWE 160°C > SWE sequential > SWE 135°C > SWE 110°C = hot water extraction > ethanolic extraction). Ethanolic extracts exhibited the highest total phenolics contents and Trolox equivalent antioxidant capacity (TEAC) values on a per gram of extract basis, and hot water extracts, the lowest (ethanolic extraction > SWE 110°C > SWE 160°C > hot water extraction). Extraction pressure (3.44-6.89 MPa) had no effect on the yields, total phenolics contents or TEAC values of extracts from SWE. The use of buffered water (pH 2-8) for SWE increased extract yield but had adverse effects on the total phenolics contents and TEAC values of extracts. No increase in efficacy of SWE at 110 or 160°C was observed at extraction times longer than 25-30 min. The total phenolics contents and antioxidant capacities of extracts were assessed by the total phenolics assay, the 2,2-diphenyl-1-picrylhydrazyl (DPPH•) scavenging method, TEAC method, the β-carotene-linoleic acid (linoleate) model system, the reducing power assay and the stripped oil model system. Ethanolic extracts exhibited the highest total phenolic contents and antioxidant capacities on a per gram of extract basis. Subcritical water extraction at 160°C exhibited the highest total phenolic contents and antioxidant capacities on a per gram of meal basis. Results from the total phenolics assay and the antioxidant capacity assays were significantly correlated, with the exception of those from the stripped oil model system.en_US
dc.language.isoen_USen_US
dc.subjectantioxidanten_US
dc.subjectcanolaen_US
dc.subjectextractionen_US
dc.subjectsubcritical wateren_US
dc.titleSubcritical water extraction of antioxidant compounds from canola mealen_US
thesis.degree.departmentApplied Microbiology and Food Scienceen_US
thesis.degree.disciplineApplied Microbiology and Food Scienceen_US
thesis.degree.grantorUniversity of Saskatchewanen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Science (M.Sc.)en_US
dc.type.materialtexten_US
dc.type.genreThesisen_US
dc.contributor.committeeMemberTabil, Lope G.en_US
dc.contributor.committeeMemberShand, Phyllis J.en_US
dc.contributor.committeeMemberPegg, Ronald B.en_US


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