Thermal stabilities of polyphenols and fatty acids in Laminaria japonica hydrolysates produced using subcritical water

Autor:	Abdelkader Ali-Nehari, Hee Chul Woo, Byung-Soo Chun, Jung-Nam Park
Rok vydání:	2012
Předmět:	chemistry.chemical_classification Hydrolysis Supercritical carbon dioxide Chromatography Chemistry Polyphenol General Chemical Engineering Fatty acid Thermal stability General Chemistry Supercritical fluid Hydrolysate Catalysis
Zdroj:	Korean Journal of Chemical Engineering. 29:1604-1609
ISSN:	1975-7220 0256-1115
DOI:	10.1007/s11814-012-0051-y
Popis:	We investigated the thermal stability of polyphenols and fatty acids from Laminaria japonica powder by subcritical water hydrolysis among the range of the experimental conditions. The experiment was carried out at temperatures and pressures ranging from 200 to 280 °C and 13 to 60 bar, respectively for 28 to 42 min. Polyphenol and fatty acids in hydrolysates obtained from different conditions were analyzed by GC and UV-spectrophotometer. The results were compared with those obtained from Laminaria japonica oils extracted by supercritical CO2. Polyphenol and several fatty acids in hydrolysates produced by subcritical water showed high thermal stability.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ce62f2b9e123d390b6b64e644a2c0e62 https://doi.org/10.1007/s11814-012-0051-y Zobrazit plný text záznamu Full text from SpringerLink