This experiment was undertaken to assess whether the heat effect during mechanical pressing of seeds of Camelina sativa L. Crantz permanently eliminates part of glucosinolates contained therein. The data indicate that the glucosinolates are lowered in the meal on average 31% compared to the control defatted flour independently from the length of the extraction time. GSL2 was the glucosinolate molecule more reduced by the mechanical heat-pressing (-36%).
Reduction of Glucosinolate Content in Camelina sativa by Mechanical Heat-Pressing
Remo Reggiani
2016
Abstract
This experiment was undertaken to assess whether the heat effect during mechanical pressing of seeds of Camelina sativa L. Crantz permanently eliminates part of glucosinolates contained therein. The data indicate that the glucosinolates are lowered in the meal on average 31% compared to the control defatted flour independently from the length of the extraction time. GSL2 was the glucosinolate molecule more reduced by the mechanical heat-pressing (-36%).File in questo prodotto:
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