Natural antioxidants from seeds. [Serbian

The antioxidative effect of extracts obtained from selected seeds or parts of seeds was investigated. The oil extracts were prepared applying the ratio plant material : oil = 1 : 10, during 30 minute contact with oil, at 220 deg C. Acorn, broomcorn, oat, millet, buckweat and parts of seed after mech...

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Bibliographic Details
Main Authors Rakic S, Vrbaski Z, Zezelj M, Miljkovic B
Format Conference Proceeding
LanguageSerbian
Published 1996
Subjects
antioxidantes
antioxidants
antioxydant
cereal crops
cultivos de cereales
extractos vegetales
extrait d' origine vegetale
fruits
frutas
graine
plant extracts
plante cerealiere
quercus
seeds
semilla
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Summary:The antioxidative effect of extracts obtained from selected seeds or parts of seeds was investigated. The oil extracts were prepared applying the ratio plant material : oil = 1 : 10, during 30 minute contact with oil, at 220 deg C. Acorn, broomcorn, oat, millet, buckweat and parts of seed after mechanical treatment (after rubbing the surface layer) were used as the initial material. The best antioxidative effect proved to have the extract prepared from the kernel of acorn, after the removing of lipids by petrol ether extraction. Oil extracts obtained from oat, broomcorn, millet and buckweat act also as antioxidants. The ethanol extract of acorn kernel (0.04 per lard as substrate) prolongs the induction period of this substrate by ca 14 times.
Bibliography:F60
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