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Extraction of Phenolic Compounds from Palm Oil Processing Residues and Their Application as Antioxidants

The side streams derived from the palm oil production process, namely palm kernel cake, palm pressed fibre, palm kernel shells and empty fruit bunches, were evaluated as sources of phenolic compounds. Among these streams, kernel cake had the highest total phenolic content (in mg of gallic acid equiv...

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Principais autores: Erminda Tsouko, Maria Alexandri, Keysson Vieira Fernandes, Denise Maria Guimarães Freire, Athanasios Mallouchos, Apostolis A. Koutinas
Format: Artigo
Sprog:Inglês
Udgivet: University of Zagreb Faculty of Food Technology and Biotechnology 2019-01-01
Serier:Food Technology and Biotechnology
Fag:
palm oil production side streams
phenolics
antioxidant activity
DPPH
induction time
sunflower oil
Online adgang:https://hrcak.srce.hr/file/319491
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