Subcritical water extraction of antioxidant compounds from canola meal
| dc.contributor.advisor | Chang, Peter R. | en_US |
| dc.contributor.advisor | Tyler, Robert T. (Bob) | en_US |
| dc.contributor.committeeMember | Tabil, Lope G. | en_US |
| dc.contributor.committeeMember | Shand, Phyllis J. | en_US |
| dc.contributor.committeeMember | Pegg, Ronald B. | en_US |
| dc.creator | Hassas Roudsari, Majid | en_US |
| dc.date.accessioned | 2007-11-28T17:29:58Z | en_US |
| dc.date.accessioned | 2013-01-04T05:09:17Z | |
| dc.date.available | 2008-12-04T08:00:00Z | en_US |
| dc.date.available | 2013-01-04T05:09:17Z | |
| dc.date.created | 2007 | en_US |
| dc.date.issued | 2007 | en_US |
| dc.date.submitted | 2007 | en_US |
| dc.description.abstract | Antioxidant 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.identifier.uri | http://hdl.handle.net/10388/etd-11282007-172958 | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | antioxidant | en_US |
| dc.subject | canola | en_US |
| dc.subject | extraction | en_US |
| dc.subject | subcritical water | en_US |
| dc.title | Subcritical water extraction of antioxidant compounds from canola meal | en_US |
| dc.type.genre | Thesis | en_US |
| dc.type.material | text | en_US |
| thesis.degree.department | Applied Microbiology and Food Science | en_US |
| thesis.degree.discipline | Applied Microbiology and Food Science | en_US |
| thesis.degree.grantor | University of Saskatchewan | en_US |
| thesis.degree.level | Masters | en_US |
| thesis.degree.name | Master of Science (M.Sc.) | en_US |