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Publikācija: Investigation of the Oil and Meal of Japanese Quince (Chaenomeles Japonica) Seeds

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Publikācijas valoda English (en)
Nosaukums oriģinālvalodā Investigation of the Oil and Meal of Japanese Quince (Chaenomeles Japonica) Seeds
Pētniecības nozare 1. Dabaszinātnes
Pētniecības apakšnozare 1.4. Ķīmija
Autori Inese Mieriņa
Rasma Seržane
Maija Strēle
Jūlija Moskaļuka
Elga Ivdre
Māra Jure
Atslēgas vārdi Japanese quince seeds, polyphenols, amygdalin, antioxidant, oxidative stability
Anotācija Various extracts of Japanese quince (Chaenomeles japonica) seeds obtained using organic solvents were studied for their polyphenol content and antiradical activity. It was established that petroleum ether, hexane, ethyl acetate, acetone, as well as toluene and chloroform extracts in comparison to synthetic antioxidant BHT demonstrate better (or comparable) activity against DPPH. Methods for detoxification of seeds, meals and press-cakes are proposed. Phenolic composition of different extracts (80% ethanol, 70% acetone), both acid and alkali hydrolysates of seeds, as well as seed oil methanol/water extract were analysed by means of HPLC: chlorogenic acid was found for the first time in seed extract; protocatechuic acid predominated in all extracts. The content of other major phenolic acids was detected; it was found that seed oil contains syringic acid. It was determined that Japanese quince seeds contain almost 10 times more -tocopherol than barley grain. Due to the presence of alpha-tocopherol and phenolic compounds seed oil and lipophilic extracts of seeds could serve as antioxidants.
DOI: 10.2478/prolas-2013-0071
Atsauce Mieriņa, I., Seržane, R., Strēle, M., Moskaļuka, J., Ivdre, E., Jure, M. Investigation of the Oil and Meal of Japanese Quince (Chaenomeles Japonica) Seeds. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences, 2013, Vol.67, Iss.4/5, 405.-410.lpp. ISSN 1407-009X. Pieejams: doi:10.2478/prolas-2013-0071
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