Effect of high voltage electrical discharges, heating and ethanol concentration on the extraction of total polyphenol and lignans from flaxseed cake
(2013) Industrial Crops and Products — n° 49, p. 690-696 (2013)
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- The aim of this work was to study the effects of high voltage electrical discharges (HVED), mild temperature (20–60 °C) and ethanol addition in water (0–25%) on the extraction of total polyphenols and lignans from whole and crushed flaxseed cake. HVED noticeably enhanced the aqueous and hydro-ethanolic extractions of total polyphenols from both crushed and non crushed flaxseed cake. The addition of ethanol had a synergic effect and increased the extraction efficiency. For the uncrushed cakes, the diffusivity of total polyphenols from the untreated samples was in the range of 1.1–1.8 × 10−9 m2/s (without ethanol) and 3.2–5.9 × 10−10 m2/s (with ethanol). The diffusivity of polyphenols from the HVED-treated samples was higher: 2.6–2.7 × 10−9 m2/s (without ethanol) and 3.0–4.2 × 10−9 m2/s (with ethanol). However, the results obtained for lignan extraction were lower than those found in the literature (around 20 mg SDG/g defatted flaxseed).
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Boussetta, N., Turk, M., De Taeye, C., Larondelle, Y., Lanoisellé, J. L., & Vorobiev, E. (2013). Effect of high voltage electrical discharges, heating and ethanol concentration on the extraction of total polyphenol and lignans from flaxseed cake. Industrial Crops and Products, 49, 690-696. https://doi.org/10.1016/j.indcrop.2013.06.004 (Original work published 2013)