Valorization of sunflower by-product using microwave-assisted extraction to obtain a rich protein flour: Recovery of chlorogenic acid, phenolic content and antioxidant capacity
作者： Grazielle Náthia-Neves , Esther Alonso
DOI: 10.1016/J.FBP.2020.10.008
关键词: Sunflower 、 Sunflower oil 、 Chlorogenic acid 、 Solvent 、 Raw material 、 Extraction (chemistry) 、 Chemistry 、 By-product 、 Yield (chemistry) 、 Chromatography
摘要: The sunflower cake, which is a by-product from sunflower oil refining, is a rich source of chlorogenic acid (CGA), a phenolic compound that must be removed from this by-product …
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