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      Permanent link:
      https://www.ias.ac.in/article/fulltext/jbsc/004/02/0145-0152

    • Keywords

       

      Polyphenol; sunflower seed; extractability of chlorogenic acid

    • Abstract

       

      The extractability of chlorogenic acid from defatted sunflower seed flour in water and salt solutions at different pH values and also in aqueous organic solvents was determined. It increased with increase in pH and at pH 8 in water nearly 70% chlorogenic acid was removed in a single extraction, while NaCl did not increase the extraction, and, MgCl2 and CaCl2 increased it, especially at higher concentrations. Methanol, ethanol, isopropanol and acetone, at 20% concentration in water, caused the maximum extraction of polyphenol. These organic solvents without added water were poor solvents for the extraction of polyphenol from the flour.

    • Author Affiliations

       

      G Sripad1 V Prakash1 M S Narasinga Rao1

      1. Protein Technology Discipline, Central Food Technological Research Institute, Mysore - 570 013
    • Dates

       
  • Journal of Biosciences | News

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