Microwave pre-treatment improved antioxidant activities of Brassica seeds, cold-pressed oil and cake

• 作 者: Chang Zheng Miao Zhang Mei Yan
• 机 构: OilCropsResearchInstituteoftheChineseAcademyofAgriculturalSciences,OilCropsandLipidsProcessTechnolog
• 出 处: Oil Crop Science-中国油料作物学报英文版
• 发表日期: 2017年4期
• 关键词: ANTIOXIDANT activity MICROWAVE BRASSICA OIL CAKE PHENOLIC compounds

In order to analyze microwaving effects on antioxidant activities of seeds, oil, pressed-cake, and defatted-meal in cold pressed process, 3 species of Brassica (B. napus, B. juncea and B. rapa) seeds were treated in microwave oven at 560 W for 7 min. Anti