WO2011028128A1 - Procédé pour la prévention de l'oxydation de composants dans l'huile, et procédé de réduction de l'utilisation d'éthoxyquine afin d'empêcher l'oxydation de composants dans l'huile - Google Patents

Procédé pour la prévention de l'oxydation de composants dans l'huile, et procédé de réduction de l'utilisation d'éthoxyquine afin d'empêcher l'oxydation de composants dans l'huile Download PDF

Info

Publication number
WO2011028128A1
WO2011028128A1 PCT/NO2010/000323 NO2010000323W WO2011028128A1 WO 2011028128 A1 WO2011028128 A1 WO 2011028128A1 NO 2010000323 W NO2010000323 W NO 2010000323W WO 2011028128 A1 WO2011028128 A1 WO 2011028128A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
press residue
ppm
press
amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NO2010/000323
Other languages
English (en)
Inventor
Hans-René BJØRSVIK
Ingar LØKEN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ASKIM FRUKT- OG BÆRPRESSERI AS
Original Assignee
ASKIM FRUKT- OG BÆRPRESSERI AS
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ASKIM FRUKT- OG BÆRPRESSERI AS filed Critical ASKIM FRUKT- OG BÆRPRESSERI AS
Publication of WO2011028128A1 publication Critical patent/WO2011028128A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/733—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method to prevent oxidation of components in an oil, where a press residue from berries or fruits is added to the oil.
  • the invention also relates to a method to reduce the amount of ethoxy- quin which is added to an oil to prevent oxidation of components in the oil where a press residue from berries or fruit is added to the oil.
  • the invention comprises a composition to prevent oxidation of oil.
  • the juice fraction is separated from the press residual fraction.
  • mills are used to crush the berries and it is also normal to increase the yield of juice fraction by heating gently. After a thorough mixing and crushing of the berries, and after a certain incubation time, the mass is pressed and the two phases are separated.
  • the juice fraction is used for the manufacture of, for example, diluting juices and pure juice, while the press residue is normally considered to be a waste product.
  • antioxidants It is known that fruits and berries contain large amounts of antioxidants, but it has been shown that only a small proportion of these antioxidants can be found as active antioxidants in the finished diluting juice or pure juice. Either antioxidants are damaged by the processing steps that are necessary to give a high juice yield, or the antioxidants can be found in the solid fractions that are part of the press residue.
  • the press residue can be processed to a dry material, preferably in powder form, for example by freeze drying, and that the press residue in its dry and preferably storage stable form maintains the activity of the antioxidants which originally are in the berry and fruit material.
  • press residue that gives the best activity with respect to prevention of oxidation of the oxidation vulnerable components of an oil, preferably marine oil.
  • the relationship between the amount of press residue and antioxidant effect is not linearly proportional. Normally one would expect that if one increases the addition of a press residue then the anti-oxidising activity also will increase correspondingly. However, tests have shown that if the amount exceeds a given size it will start an oxidation, i.e. that the anti-oxidising effect is reduced and countered.
  • the press residue is a heterogeneous material, and in this material several anti-oxidants cooperate, and it is assumed, without being bound by theory, that some of these components will have an oxidising effect in certain amounts.
  • a first aspect of the present invention relates to a method to prevent oxidation of components in an oil, where berries or fruit are crushed to a pulp of berries, and that the pulp of berries is thereafter pressed for separation into two phases, a juice phase and a press residue, after which the press residue is frozen or dried, characterised in that the press residue is thereafter added to said oil where the amount of press residue which is added to the oil is determined so that the amount is sufficient for the press residue to provide an anti- oxidising effect on one or more components of said oil and that the amount is below a level that brings about an oxidising effect on said oil.
  • the pulp of berries is preferably incubated during and after crushing at a temperature of 20-40 °C for a period of 2-24 hours.
  • enzymes are added during incubation, preferably pectin degrading enzymes.
  • press residue is frozen
  • the press residue is dried to a dry material, preferably in powder form.
  • the press residue is freeze dried under vacuum, preferably under an inert atmosphere, preferably nitrogen or carbon dioxide.
  • the press residue has a content of anti-oxidants in the range 400 to 1200 ppm, more preferably in the range 600 to 1200 ppm, more
  • said press residues prevent release (hydrolysis) of fatty acids from complex lipids, such as phospholipids and mono-, di- and triglycerides in said oil.
  • said press residues prevent the oxidation of fatty acids, where said fatty acids are mono- or polyunsaturated.
  • One preferred embodiment comprises prevention of oxidation of EPA or DHA.
  • said oil is of marine origin.
  • the press residue is from blackcurrant, blueberry or apple.
  • the amount of press residue that is sufficient so that the press residue has an anti- oxidising effect on one or more components in said oil is determined and at the same time is below a level that brings about an, oxidising effect on said oil, in that the inhibited oxidation of different amounts of press residue in a given amount of marine oil under similar conditions (time, temperature) is determined to find the optimal amount of press residue for a given oil.
  • the optimal range is measured using one parameter or method chosen from AUC (to be specified) , TOTOX and resistance index.
  • the present invention relates to a method to reduce the amount of ethoxyquin which is added to an oil to prevent oxidation of components in the oil, characterised in that a press residue from berries or fruit is added to said oil.
  • the quantity of press residue is in one amount sufficient for the press residue to inhibit the oxidation of one or more components in said oil, and that the quantity is below a level that brings about an oxidising effect on said oil.
  • the amount of press residue in said oil is in the range 400 to 1200 ppm, more preferably in the range 600 to 1200 ppm, more correspondingly in the range 800 to 1200 ppm, more preferably in the range 900 to 1100 ppm, more preferably in the area around 1000 ppm, related to phenols and that the amount of ethoxyquin is in the range 0-400 ppm ethoxyquin.
  • the amount of press residue in said oil is in the range 400 to 1200 ppm, more preferably in the range 600 to 1200 ppm, more correspondingly in the range 800 to 1200 ppm, more preferably in the range 900 to 1100 ppm, more preferably in the range about 1000 ppm, related to phenols and that the amount of ethoxyquin is in the range 0-400 ppm ethoxyquin, more preferably 0 to 300 ppm, and more preferably 0 to 200 ppm.
  • the addition of press residue reduces the need for addition of ethoxyquin by 30%, more preferably 40% and more preferably 50%.
  • said residues prevent the release (hydrolysis) of fatty acids from complex lipids, such as phospholipids and mono-, di-and triglycerides in said oil.
  • the press residue prevents oxidation of fatty acids, preferably mono-or
  • polyunsaturated fatty acids preferably polyunsaturated.
  • the press residue prevents oxidation of EPA or DHA.
  • said oil is of marine origin.
  • said press residue is from blackcurrant, blueberry or apple.
  • a third aspect of the present invention relates to a composition to prevent oxidation of an oil, characterised in that it contains;
  • the amount of press residue is sufficient for the press residue to have an anti-oxidising effect on one or more components in said oil and that the amount is below a level that brings about an oxidising effect on said oil.
  • the relative amount of press residue to ethoxyquin is approx. 1:1, more preferably approx. 2:1, more preferably 3:1, more preferably 4:1 , more preferably 5:1, more preferably more than 5:1 such that for example, 10:1 or 15:1 or 20:1 or ratios in between .
  • the invention relates to a press residue from berries or fruit, where said berries or fruit are crushed to a pulp of berries and that the pulp of berries is then pressed for the separation into two phases, a juice phase and a press residue, characterised in that the press residue is thereafter freeze-dried or vacuum dried and has a content of antocyanidines as follows ;
  • Delphinidine more than 1500, more preferably more than 1550, and most preferably more than 1650
  • Cyanidine more than 1800, more preferably more than 1900, and most preferably more than 1950
  • Petunidine more than 850, and more preferably more than 900
  • Peonidine more than 150, and more preferably more than 190
  • alvidine more than 1900, and more preferably more than 1950;
  • the invention relates to a method for production of a press residue in accordance with claim 36, characterised in that berries or fruit are crushed to a pulp of berries and that the pulp of berries is then pressed for the separation into two phases, a juice phase and a press residue, characterised in that the press residue is thereafter freeze dried or vacuum dried.
  • FIG 1 shows OxyConc analyses (0 2 consumption by
  • Control samples are
  • FIG. 1 shows OxyCOnc analyses (0 2 consumption during
  • herring press cake (Baltic herring) with added blueberry press
  • Control samples are without anti-oxidant (-OA) and FEQ500 (100 ppm) , respectively.
  • Figure 3 shows the parallels from the respective fractions of the OxyConc analyses .
  • Figure 4 shows a dose response curve for a measured
  • Figure 5 shows the amount of free fatty acids in oil
  • Figure 6 shows the reduction in fatty acid groups in oil samples to which measured amounts of freeze-dried
  • Figure 7 shows the development of PV and AV, respectively, at the start and after 30 days.
  • Figure 8 shows the consumption of oxygen for 50 hours at different concentrations of fBB in a press cake from the herring .
  • Figure 9 shows the induction time of blackcurrant press residue at 65 degrees where 35 grams of powder is used as the raw material.
  • Figure 10 shows the effect of press residue from apples corresponding to 1000 ppm phenols on the degradation of
  • FIG 11 shows the induction time of an apple press
  • Ripe blueberries are sorted free of any mildew, rot and leaves . Thereafter they are crushed in a mill and the pulp of berries is heated to 20-40 °C. Pectin degrading enzymes are added to the pulp of berries, stirring constantly.
  • the juice yield is 75 2010/000323
  • the amount of press residue varies from 12-25% .
  • the press residue is produced as described above. After pressing in the rotary press, the press residue is frozen down to about -20 degrees C before further processing. The frozen press residue is thawed slowly, and then freeze dried. Nitrogen gas was added when the vacuum was removed.
  • the powder was thereafter kept under a blanket of nitrogen before testing.
  • the samples were stored in plastic boxes with about 125 grams per box and stored in a freezer at
  • OxyCons analysis was conducted in five samples (two
  • the dry material content (DM) in freeze-dried blueberry press residue (fBB) was 98.32%, while the analysis result showed that the DM content in the press residue of
  • Figure 1 shows the results from the OxyConc analysis. The results of the parallels are acceptable (see below) . The results show that the sample that did not contain antioxidants (-AO) had the highest consumption of 0 2 . We also see that the second control sample that contained FEQ500 gave the lowest 0 2 consumption.
  • the experimental results show that the press residue from blueberries contains active components that protect marine lipids against oxidation. This activity is maintained despite the press residue being freeze dried and finely ground, and that the sample is exposed to heat.
  • Example 3 - fBB has an anti-oxidative effect on marine oil (brisling oil)
  • Brisling is among the fattest industrial fish species and has a high content of polyunsaturated fatty acids such as EPA, DHA and DPA. Unsaturated fatty acids are easily oxidised and to preserve the oil's nutritional quality it must be protected against oxidation by the addition of anti-oxidants .
  • 80 kg of fresh brisling of nutritional quality was bought from Norway Pelagic Bergen on 08.09.2009 and stored overnight in a refrigerator at 4 °C.
  • the brisling was boiled for 15 min in water (1:1) in a total of 3 servings. The boiling water was reused. After the coarse sieving, the fish mass was fed into a twin screw extrusion press
  • the press cake of fresh brislings was weighed, mixed in, and vacuum packed in portions of approximately 600 grams.
  • the press cake portions were stored in a refrigerator at 4 °C.
  • Freeze-dried blueberry press residue (fBB) was produced as described in example 1. The powder was kept cool at 4 °C prior to the test. The solids content was measured at the start of the experiment to check if the powder had absorbed water during the storage at 4 °C.
  • Butylated hydroxytoluene is a synthetic anti-oxidant permitted for use in food. BHT is added to all fish oils. The threshold for maximum concentration of BHT in oils is 150 ppm on its own. BHT is registered with the CAS number 0000128370. In this study, BHT from Sigma-Aldrich (product No. 000000000000047168) was used.
  • Accelerated oxidation of marine oil was simulated in an experimental setup comprising: a water bath, an air pump and air flow meters. The method was based on the protocol for Active Oxygen Method (AOCS Official Method Cd 12-57) .
  • Test glasses with an oil sample were placed in a water bath set at 40 °C.
  • the air speed was adjusted so that the through flow of air was similar in all tests, about 3 ml/sec ⁇ 10%.
  • the air speed was slightly higher than recommended in the AOCS method.
  • the air speed was
  • AV - anisidine value (anidisine number) is a standard procedure, accredited according to international standard ISO 17025 and registered under the internal number A09 (edition 1.6). The method determines the amount of secondary products formed from free fatty acids in oil as a result of lipid oxidation.
  • aldehydes especially 2-alkenales
  • p-anisidine especially 2-alkenales
  • PV - peroxide value (peroxide number) is a standard procedure, accredited according to international standard ISO 17025 and registered under the internal number A 10 (edition 1.3). The method determines the amount of primary oxidation products formed in the oil as a result of oxidation .
  • FFA - free fatty acids a standard procedure, accredited according to international standard ISO 17025 and
  • the method determines the amount of acid groups formed in the shape of secondary oxidation products.
  • the oil samples were placed in a water bath and incubated at 40 °C for 166 hours (approximately 7 days) . Samples of 25 ml of oil were removed after 22, 70 and 166 hours.
  • the yield from 80 kg brisling was 6 kg crude brisling oil and 19 kg brisling press cake.
  • the brisling oil had a relatively low degree of oxidation
  • TOTOX AV + 2xPV
  • the results show that brisling oil without anti-oxidant was quickly oxidised.
  • TOTOX kinetics in the remaining oil samples are described by third degree polynomials. It is common to compare
  • the parameter the area under the curve (AUC)
  • AUC area under the curve
  • AUC is used to characterise the organism's ability to TNO2010/000323
  • the AUC is calculated with the help of a trapezoidal model.
  • the total AUC is first divided into trapezoids with a base limited by time intervals in the experiment and heights determined by TOTOX at time 1 and time 0.
  • the area of each trapezoid is calculated according to the formula given below.
  • AUC means more oxidation products in the sample and the highest degree of oxidation.
  • Table 3 shows the AUC calculated for all samples.
  • AUC for oils with added fBB was calculated for 1066 ppm phenols. Simultaneous stabilisation of the oil with 108,
  • RI Resistance Index
  • fBB has, to a significant extent, extended the resistance of brisling oil to oxidation from 33 hours (without fBB) to 55 hours (corresponding to 1066 ppm
  • RI Resistance Index
  • the results show that the anti-oxidant effect of fBB is dependant on the amount of fBB and that this correlation is not linearly proportional.
  • FFA Free fatty acids
  • the level of FFA is higher in oxidised samples than in fresh and stable samples.
  • the level of FFA in brisling oil was 0.3% at the start.
  • Figure 5 shows that the level of FFA in the oil without anti-oxidant has increased at least 6 times in the course of 166 hours.
  • Two oil samples containing 100 ppm cyanidine 3-glucoside and 533 ppm phenols had higher levels of FFA than oil without antioxidant. This suggests that these amounts of anti-oxidants have provided the poorest protection against oxidation.
  • the oils to which 107, 268, 804 and 1066 ppm phenols (fBB) and 100 ppm BHT were added had levels of FFA lower than the oil without any anti-oxidant. This indicates that the above amounts of fBB were sufficient to give anti-oxidant protection for the brisling oil.
  • the observed anti-oxidant effect was not linearly proportional to the amount of fBB in the oil (which is also indicated above) .
  • Unsaturated fatty acids such as omega-6 and especially omega-3 account for a range of health-promoting effects from marine oils and fish. These fatty acids are also the most susceptible to oxidation. This can be confirmed by the results described below. The effect of the added antioxidant to protect the oil against oxidation can be found by following the concentration of the essential fatty acids in the oil.
  • Table 5 shows the fatty acid composition of samples before and after incubation at 40 °C for 166 hours.
  • the total sum of all the fatty acids was 88.5 g/100 g oil at the start, of which 23.4% was saturated fatty acids, 23.4% was omega- 3, and 2.2% was omega-6 fatty acids.
  • the lipid oxidation in oil without added anti-oxidant has resulted in moderate decreases in concentrations of saturated and monoene fatty acids of 1 and 6%, respectively.
  • the concentrations of omega-6 and omega-3 have decreased by 32 and 68%, respectively.
  • the original concentrations of omega-6 or omega-3 fatty acids (PUFA) were not preserved during the experiment in some of the samples.
  • Figure 6 shows the reduction in fatty acid groups after
  • fBB provides brisling oil with sufficient amounts of natural anti-oxidants to protect the oil against oxidation
  • brisling oil to which fBB was added has a higher nutritional value than oil
  • Example 4 anti-oxidant properties of press residues from berries and fruits
  • plastic bag frozen at -20 °C and transported at about -9 °C.
  • the press cake was stored at -20 °C for 5 days before the test began.
  • Oxipres test were carried out. At the same time storage tests were started in that 50 g of sample was placed in a plastic container (not airtight) and stored at +40 °C for 30 days.
  • Example 4a press residue from blueberries
  • the added anti-oxidants shall remove peroxides so that the anisidine number does not rise.
  • An addition of blueberry press residue corresponding to 800 ppm phenols provides the best protection .
  • Table 6 shows the breakdown of two important fatty acids through 30 days of storage at 40 degrees. There is a relatively large degradation of fatty acids through the storage period. The table shows that the herring meal with 400 and 800 ppm blueberry phenols added comes out best together with the control of ethoxyquin (EQ) . Table 6
  • BC hereafter as BC.
  • Table 7 shows the effect of BC on the
  • Blackcurrant seems to have better stabilising properties than blueberries with respect to oxidation of herring
  • Figure 12 shows the effect of EQ alone and together with blueberry phenols on the breakdown of ⁇ and DHA during 101 days of storage at 40 °C.
  • Table 8 shows the synergy effect of the EQ and fBB on the breakdown of fatty acids during 101 days of storage at 40 degrees
  • Anti-oxidising effect Ability to prevent oxidation of a material.
  • lipids such as unsaturated fatty acids are susceptible to oxidation, and an aim of the
  • Unsaturated fatty acids can be in a free form, or they can be incorporated 10 000323
  • lipids such as phospholipids or mono, di and triglycerides.
  • Pro-oxidative effect In relation to the term “anti- oxidising effect” the term “pro-oxidative” describes an effect where the overall anti-oxidant effect is reduced and one sees a contribution of an opposite, i.e.,
  • components in the marine oil shall cover all components that are prone to oxidation, and preferably
  • hydrolysis for example, that fatty acids are hydrolysed from complex lipids.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention porte sur un procédé pour la prévention de l'oxydation de composants dans une huile, procédé suivant lequel des baies ou des fruits sont broyés en une pulpe de baies et la pulpe de baies est ensuite pressée pour la séparation en deux phases, un phase de jus et des restes de pressage et les restes de pressage sont ajoutés à une huile exposée à l'oxydation. L'invention porte également sur un procédé pour la réduction de l'utilisation d'éthoxyquine dans des huiles marines ou dans une alimentation animale, ainsi que sur des restes de pressage avec une teneur élevée en antocyanidines et sur leur procédé de fabrication.
PCT/NO2010/000323 2009-09-01 2010-09-01 Procédé pour la prévention de l'oxydation de composants dans l'huile, et procédé de réduction de l'utilisation d'éthoxyquine afin d'empêcher l'oxydation de composants dans l'huile Ceased WO2011028128A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NO20092923 2009-09-01
NO20092923 2009-09-01

Publications (1)

Publication Number Publication Date
WO2011028128A1 true WO2011028128A1 (fr) 2011-03-10

Family

ID=43649493

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NO2010/000323 Ceased WO2011028128A1 (fr) 2009-09-01 2010-09-01 Procédé pour la prévention de l'oxydation de composants dans l'huile, et procédé de réduction de l'utilisation d'éthoxyquine afin d'empêcher l'oxydation de composants dans l'huile

Country Status (1)

Country Link
WO (1) WO2011028128A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2017213455B2 (en) * 2012-09-27 2019-02-14 Rheinische Friedrich-Wilhelms-Universität Bonn Novel rig-i ligands and methods for producing them

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6190716B1 (en) * 1999-02-17 2001-02-20 Scott O. Galbreath, Jr. Method for preparing a grape derived product
WO2003042133A1 (fr) * 2001-11-15 2003-05-22 The Horticulture And Food Research Institute Of New Zealand Limited Extraction de composes phenoliques antioxydants
US20040234671A1 (en) * 2003-05-20 2004-11-25 Ector Betty J. Houston Method and system for processing muscadine grape pomace
EP1878753A1 (fr) * 2005-02-28 2008-01-16 Nichirei Foods Inc. Pectine derivee du fruit de l acelora et son utilisation
WO2009076776A1 (fr) * 2007-12-19 2009-06-25 Her Majesty The Queen In Right Of The Province Of Nova Scotia, As Represented By The Nova Scotia Agricultural College (Nsac) On Behalf Of The Minister Of The Agriculture Extrait antioxydant de peau de fruits

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6190716B1 (en) * 1999-02-17 2001-02-20 Scott O. Galbreath, Jr. Method for preparing a grape derived product
WO2003042133A1 (fr) * 2001-11-15 2003-05-22 The Horticulture And Food Research Institute Of New Zealand Limited Extraction de composes phenoliques antioxydants
US20040234671A1 (en) * 2003-05-20 2004-11-25 Ector Betty J. Houston Method and system for processing muscadine grape pomace
EP1878753A1 (fr) * 2005-02-28 2008-01-16 Nichirei Foods Inc. Pectine derivee du fruit de l acelora et son utilisation
WO2009076776A1 (fr) * 2007-12-19 2009-06-25 Her Majesty The Queen In Right Of The Province Of Nova Scotia, As Represented By The Nova Scotia Agricultural College (Nsac) On Behalf Of The Minister Of The Agriculture Extrait antioxydant de peau de fruits

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
LANDBO A.-K. ET AL: "Enzyme-Assisted Extraction of Antioxidative Phenols from Black Currant Press Residues (Ribes nigrum)", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 49, 2001, pages 3169 - 3177 *
WOLFE K.L. ET AL: "Apple peels as a value-added food ingredient", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 51, 2003, pages 1676 - 1683 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2017213455B2 (en) * 2012-09-27 2019-02-14 Rheinische Friedrich-Wilhelms-Universität Bonn Novel rig-i ligands and methods for producing them

Similar Documents

Publication Publication Date Title
US5773075A (en) High temperature countercurrent solvent extraction of Capsicum solids
Özcan Antioxidant activities of rosemary, sage, and sumac extracts and their combinations on stability of natural peanut oil
Pokorný Natural antioxidants for food use
Singh et al. Moringa oleifera leaf as functional food powder
US5985345A (en) High temperature extraction of spices and herbs
Al-Rimawi et al. Olive leaf extract as natural antioxidant additive of fresh hamburger stored at 4 C running title: antioxidants from olive leaves in hamburger
Albertos et al. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle
Saranya et al. Effect of processing on nutritional quality and antioxidant potentials of leafy vegetables.
Łopusiewicz et al. The application of melanin modified gelatin coatings for packaging and the oxidative stability of pork lard
CN107114469B (zh) 一种肉桂提取物及其纳米制剂
WO2011028128A1 (fr) Procédé pour la prévention de l'oxydation de composants dans l'huile, et procédé de réduction de l'utilisation d'éthoxyquine afin d'empêcher l'oxydation de composants dans l'huile
Hes et al. Changes of lipid oxidation degress and their influence on protein nutritive value of frozen meat products
Phongthai Process optimization for foam-mat drying and physicochemical properties of leafy vegetable powder
Koca et al. Comparison of the antioxidant properties of some onion and garlic cultivars grown in Turkey
AU2002348821B2 (en) A process for the preparation of antioxidants from Dillenia indica
CN109069948B (zh) 用于从食品中获得决定价值的成分的方法
KR20230079739A (ko) 특수 가공을 통한 아마종실 내 지방산 산패 방지 및 청산 저감 가축 사료의 제조방법
Oktafiandhika et al. Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach
NO332633B1 (no) Fremgangsmate for a hindre oksidasjon av komponenter i en marin olje, og fremgangsmate for a redusere mengde etoxyquin som tilsettes en marin olje for a hindre oksidasjon av komponenter i oljen, samt en sammensetning og pressrest for a hindre oksidasjon av en olje.
Siriwongwilaichat et al. The effect of processing variables on antioxidative capacity of mangosteen peel (Garcinia mangostana L.) extract
Rahmati et al. Evaluation of Alginate‐Gum Arabic Coating and Pomegranate (Punica granatum L.) Peel Extract Impact on Microbial and Physicochemical Properties of Shrimp (Litopenaeus vannamei) During Refrigerated Storage
Nwagbo et al. PHYSICOCHEMICAL PROPERTIES AND STORAGE STABILITY OF CRUDE PALM KERNEL OIL TREATED WITH THE EXTRACTS AND GRITS OF SELECTED NIGERIAN SPICES
Iftikhar Sustainable recovery of bioactive compounds from olive oil industrial by-products and potential application in food sector
Lee et al. Antioxidant activity of sesame cake extracts obtaining using various ethanol extraction conditions
Ukachukwu et al. Evaluation of Nutritive Potential and Anti-Oxidative Properties of African Nutmeg (Monodora myristica)

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10814005

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 10814005

Country of ref document: EP

Kind code of ref document: A1