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Seeds NSRI"]}" data-trace="false" data-dom-id="Pill-react-component-6bff8151-d40f-4551-b223-2df45388a37a"></div> <div id="Pill-react-component-6bff8151-d40f-4551-b223-2df45388a37a"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="31765407" href="https://www.academia.edu/Documents/in/Agriculture"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Agriculture"]}" data-trace="false" data-dom-id="Pill-react-component-bc8e3a4d-e0cf-44ff-8eed-c956eff5f984"></div> <div id="Pill-react-component-bc8e3a4d-e0cf-44ff-8eed-c956eff5f984"></div> </a><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="31765407" href="https://www.academia.edu/Documents/in/Environmental_Sustainability"><div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Environmental Sustainability"]}" data-trace="false" data-dom-id="Pill-react-component-6b5340f5-04c0-462f-9141-118679dc1322"></div> <div id="Pill-react-component-6b5340f5-04c0-462f-9141-118679dc1322"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Susana Nolasco</h3></div><div class="js-work-strip profile--work_container" data-work-id="113213282"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics"><img alt="Research paper thumbnail of Moisture-dependent engineering properties of sunflower seeds with different structural characteristics" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics">Moisture-dependent engineering properties of sunflower seeds with different structural characteristics</a></div><div class="wp-workCard_item"><span>Journal of Food Engineering</span><span>, 2011</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present study was carried out to investigate the effect of the moisture content of the seeds ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213282"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213282"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213282; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213282]").text(description); $(".js-view-count[data-work-id=113213282]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213282; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213282']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213282, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213282]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213282,"title":"Moisture-dependent engineering properties of sunflower seeds with different structural characteristics","translated_title":"","metadata":{"abstract":"The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"publication_name":"Journal of Food Engineering"},"translated_abstract":"The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.","internal_url":"https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics","translated_internal_url":"","created_at":"2024-01-09T03:32:58.395-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[],"research_interests":[{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":79084,"name":"Hybrid","url":"https://www.academia.edu/Documents/in/Hybrid"},{"id":133176,"name":"Moisture","url":"https://www.academia.edu/Documents/in/Moisture"},{"id":403398,"name":"Hull","url":"https://www.academia.edu/Documents/in/Hull"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":485667,"name":"Moisture Content","url":"https://www.academia.edu/Documents/in/Moisture_Content"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content"},{"id":1032175,"name":"Bulk Density","url":"https://www.academia.edu/Documents/in/Bulk_Density"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties"},{"id":2526583,"name":"oil content","url":"https://www.academia.edu/Documents/in/oil_content"}],"urls":[{"id":38378550,"url":"https://doi.org/10.1016/j.jfoodeng.2010.08.003"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213281"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213281/Development_and_characterization_of_functional_O_W_emulsions_with_chia_seed_Salvia_hispanica_L_by_products"><img alt="Research paper thumbnail of Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products" class="work-thumbnail" src="https://attachments.academia-assets.com/110231863/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213281/Development_and_characterization_of_functional_O_W_emulsions_with_chia_seed_Salvia_hispanica_L_by_products">Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, Aug 1, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d092d2db2cc973ccc909d909cf2c594b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231863,"asset_id":113213281,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231863/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213281"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213281"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213281; 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Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.","publication_date":{"day":1,"month":8,"year":2016,"errors":{}},"publication_name":"Journal of Food Science and 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} }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213279"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration"><img alt="Research paper thumbnail of Effect of temperature and storage time of wheat germ on the oil tocopherol concentration" class="work-thumbnail" src="https://attachments.academia-assets.com/110231859/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration">Effect of temperature and storage time of wheat germ on the oil tocopherol concentration</a></div><div class="wp-workCard_item"><span>Brazilian Journal of Chemical Engineering</span><span>, Jun 1, 2011</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b12cdc315bf5ed5e7c2c45934373f3c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231859,"asset_id":113213279,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213279"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213279"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213279; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213279]").text(description); $(".js-view-count[data-work-id=113213279]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213279; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = 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The present work shows the influence of temperature (27ºC and 45ºC) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil. Their effect on other quality parameters was also investigated. Results indicated that oil oxidation and free fatty acid formation increased markedly with temperature and storage time. The initial sample contained 3134 µg/g total tocopherol, of which 67% was α-tocopherol and, in a lower proportions, β-tocopherol and γ-tocopherol (30.5% and 2.4%, respectively). In the temperature range studied, tocopherols decreased as a function of storage time following first-order kinetics. The rate constant k for β-tocopherol increased with temperature. The fatty acid composition was not affected by the storage conditions applied.","publication_date":{"day":1,"month":6,"year":2011,"errors":{}},"publication_name":"Brazilian Journal of Chemical Engineering","grobid_abstract_attachment_id":110231859},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration","translated_internal_url":"","created_at":"2024-01-09T03:32:55.800-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231859/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231859/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800726=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=XB~z2hcQRUnZKPIB6puAonOjF8zi5CQ4su89gY1Sdly5SmfvyJg97Rpiid-qktuulY0NBEymnPNKNGy1mjM9MxKJl2hQrB~wsBw13-7ul7-FfBgaYgWlGjv-cJrdFvr80Y4yrm8XKdEClTv7-x0379NCPzp2klvOgWP5jk9C1rRYGn~FUliK2ksKnEUj5afcB3bFi3D2anizcmIneNH~re0qyH9mD3sWo9ktysyXITQuPcPOYBTZFT5C9q-p-ilfiSC0yVXFZuRpV4I8oyZD6~RPWBfNFjmCn3MmVU6sb3ai4vDdwq8oHa~jDyoHYhHfoq9b4D3KbaZHGimiB8r6iQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231859/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231859/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800726=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=XB~z2hcQRUnZKPIB6puAonOjF8zi5CQ4su89gY1Sdly5SmfvyJg97Rpiid-qktuulY0NBEymnPNKNGy1mjM9MxKJl2hQrB~wsBw13-7ul7-FfBgaYgWlGjv-cJrdFvr80Y4yrm8XKdEClTv7-x0379NCPzp2klvOgWP5jk9C1rRYGn~FUliK2ksKnEUj5afcB3bFi3D2anizcmIneNH~re0qyH9mD3sWo9ktysyXITQuPcPOYBTZFT5C9q-p-ilfiSC0yVXFZuRpV4I8oyZD6~RPWBfNFjmCn3MmVU6sb3ai4vDdwq8oHa~jDyoHYhHfoq9b4D3KbaZHGimiB8r6iQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":110231860,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231860/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231860/download_file","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231860/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800723=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=ZLyDzAHVbTfDk~J~IezoYp1gldGqDKQxhFb7g82jnVH2s8UJRQQ3G-dE4bI9O7yW2sivXsN0PQGGgGP5GYObgp6ZCdDSyF9Omr4kPDY56VQQ5s0Ig4OJADQMPZ7~99MMexFk5OA9oLfi8~yFOhNxDoZTgSNhkv6Vfyz4FT6cdYMW6zchu5CU9GpsBWe17p3YvWioQm8WjoNYNqk-egWim8dGfmfXCGgv0Eut8eG5HBC7QBSQbujDNKt2itwskIuTGaQn82-xyV4T~2eFqmhI11VB6b98wmpsFBs9HiD7Aibe0RIqTMs0-LyYdUcbdxYG~PQCSuHAFi7WuPm835eSPg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":156734,"name":"Vitamin E","url":"https://www.academia.edu/Documents/in/Vitamin_E"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":1688973,"name":"Linoleic Acid","url":"https://www.academia.edu/Documents/in/Linoleic_Acid"}],"urls":[{"id":38378548,"url":"https://www.scielo.br/j/bjce/a/Q5qVVNY6PXfp6tsxTbg9k9f/?lang=en\u0026format=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213277"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds"><img alt="Research paper thumbnail of Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds" class="work-thumbnail" src="https://attachments.academia-assets.com/110231897/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds">Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds</a></div><div class="wp-workCard_item"><span>Journal of Food Engineering</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="34e46127c818c7c810453ec325c0f0f1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231897,"asset_id":113213277,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213277"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213277"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213277; 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Oil was extracted with hexane at constant temperature (298-333 K) at different times (300-64800 s). In general, for each temperature and time, a significant yield increase was achieved by effect of the pretreatment. A modified Fick's diffusion model was proposed to explain the extraction process; the parameters were adjusted to obtain washing fractions and the effective diffusion coefficient, which presented an Arrhenius-type temperature-dependence. The analysis of the parameters allowed to develop a modified bidimensional diffusion model (temperature and time-dependent), appropriately correlating the data for pretreated and untreated samples. An increase in the pre-exponential parameter due to pretreatment was observed, evidencing the influence of microwave radiation on the sample structure. The pretreatment did not significantly affect the oil quality indices, but increased the content of canolol and β and δ-tocopherol isomers.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Food Engineering","grobid_abstract_attachment_id":110231897},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds","translated_internal_url":"","created_at":"2024-01-09T03:32:54.910-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231897,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231897/thumbnails/1.jpg","file_name":"j.jfoodeng.2016.07.01920240109-1-x12vwa.pdf","download_url":"https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bidimensional_modeling_applied_to_oil_ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231897/j.jfoodeng.2016.07.01920240109-1-x12vwa-libre.pdf?1704800743=\u0026response-content-disposition=attachment%3B+filename%3DBidimensional_modeling_applied_to_oil_ex.pdf\u0026Expires=1732756620\u0026Signature=emADnhFpQcpwWGH7zGoSHaAojeHfQcOBU00vG6-mGtRdDG9F2RoGWfGx6yO-WpTH7PSqbjGvcV76CkU~kN-DDhB8f3xXR6TdoNFv~WosoZPwLf8wsMNVeY420eaaNmDOoT5XENsOLysbFiD613Xu4bR3oTEev-UWyYVWn~LV7jFd1yvfwNIGAXRRKrNmeH2kxACpvXMVCBYspAOFHH0lOxnydlLSJryv0YlNa2LFsRuFZ8sgsTAzFsuclpDoYgR4B3CZLnPpKmi1YygzGUR-zf22Vc5wMKoVo7iWVh6feKoPpIMHNVnjeuliltHxf9bAxlxEKVbN94u6-115OTiPRA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds","translated_slug":"","page_count":34,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231897,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231897/thumbnails/1.jpg","file_name":"j.jfoodeng.2016.07.01920240109-1-x12vwa.pdf","download_url":"https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bidimensional_modeling_applied_to_oil_ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231897/j.jfoodeng.2016.07.01920240109-1-x12vwa-libre.pdf?1704800743=\u0026response-content-disposition=attachment%3B+filename%3DBidimensional_modeling_applied_to_oil_ex.pdf\u0026Expires=1732756620\u0026Signature=emADnhFpQcpwWGH7zGoSHaAojeHfQcOBU00vG6-mGtRdDG9F2RoGWfGx6yO-WpTH7PSqbjGvcV76CkU~kN-DDhB8f3xXR6TdoNFv~WosoZPwLf8wsMNVeY420eaaNmDOoT5XENsOLysbFiD613Xu4bR3oTEev-UWyYVWn~LV7jFd1yvfwNIGAXRRKrNmeH2kxACpvXMVCBYspAOFHH0lOxnydlLSJryv0YlNa2LFsRuFZ8sgsTAzFsuclpDoYgR4B3CZLnPpKmi1YygzGUR-zf22Vc5wMKoVo7iWVh6feKoPpIMHNVnjeuliltHxf9bAxlxEKVbN94u6-115OTiPRA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":83315,"name":"Diffusion","url":"https://www.academia.edu/Documents/in/Diffusion"},{"id":309493,"name":"Diffusion Coefficient","url":"https://www.academia.edu/Documents/in/Diffusion_Coefficient"},{"id":486070,"name":"Arrhenius Kinetic","url":"https://www.academia.edu/Documents/in/Arrhenius_Kinetic"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":963893,"name":"N Hexane","url":"https://www.academia.edu/Documents/in/N_Hexane"},{"id":1252955,"name":"Ingeniería química","url":"https://www.academia.edu/Documents/in/Ingenier%C3%ADa_qu%C3%ADmica"},{"id":1551148,"name":"Microwave Pretreatment","url":"https://www.academia.edu/Documents/in/Microwave_Pretreatment"},{"id":1575279,"name":"Canola","url":"https://www.academia.edu/Documents/in/Canola"}],"urls":[{"id":38378546,"url":"https://doi.org/10.1016/j.jfoodeng.2016.07.019"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213275"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour"><img alt="Research paper thumbnail of Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour">Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour</a></div><div class="wp-workCard_item"><span>JSFA reports</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐de...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213275"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213275"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213275; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213275]").text(description); $(".js-view-count[data-work-id=113213275]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213275; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213275']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213275, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213275]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213275,"title":"Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour","translated_title":"","metadata":{"abstract":"BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...","publisher":"Wiley","publication_name":"JSFA reports"},"translated_abstract":"BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...","internal_url":"https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour","translated_internal_url":"","created_at":"2024-01-09T03:32:54.423-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":457811,"name":"Salvia","url":"https://www.academia.edu/Documents/in/Salvia"}],"urls":[{"id":38378545,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.82"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213274"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213274/Characterization_of_chia_Salvia_hispanica_L_white_and_dark_seeds_and_oils"><img alt="Research paper thumbnail of Characterization of chia (Salvia hispanica L.) white and dark seeds and oils" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213274/Characterization_of_chia_Salvia_hispanica_L_white_and_dark_seeds_and_oils">Characterization of chia (Salvia hispanica L.) white and dark seeds and oils</a></div><div class="wp-workCard_item"><span>Advances in Fats and Oils Research</span><span>, 2010</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213274"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213274"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213274; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213274]").text(description); $(".js-view-count[data-work-id=113213274]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213274; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213274']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213274, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213274]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213274,"title":"Characterization of chia (Salvia hispanica L.) white and dark seeds and oils","translated_title":"","metadata":{"abstract":"The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin","publisher":"Transworld Research Network","publication_date":{"day":null,"month":null,"year":2010,"errors":{}},"publication_name":"Advances in Fats and Oils Research"},"translated_abstract":"The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. 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Seeds of Argentina" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213273/Characterization_and_Functionality_of_By_Products_from_Chia_Salvia_hispanica_L_Seeds_of_Argentina">Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) Seeds of Argentina</a></div><div class="wp-workCard_item"><span>Dietary Fibre: Sources, Properties and their Relationship to Health</span><span>, 2013</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this chapter was to characterize the physicochemical and functional properties of meal...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this chapter was to characterize the physicochemical and functional properties of meals (M) and fibrous and protein fractions (FRF and PRF, respectively) of chia seeds, and to compare the effect of oil extraction methods (cold pressing -p- and solvent -s- extraction) and sieving processes on these properties. Both methods affected the properties of meals and their corresponding residual fractions. Mp, FRFp and PRFp showed a significantly higher residual oil content than Ms, FRFs and PRFs (11.39, 10.85, 13.40, 0.21, 0.21 and 0.31% dry basis, respectively). After sieving both meals, two fractions were obtained: one retained on the sieve mesh, with an increase in fiber content, and the other one with an increase in protein content. Total dietary fiber and its respective components (soluble and insoluble dietary fiber) were significantly higher in FRF than in the other samples. All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213273"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213273"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213273; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213273]").text(description); $(".js-view-count[data-work-id=113213273]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213273; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213273']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213273, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213273]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213273,"title":"Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) 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All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin","publisher":"Nova Science Publishers","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Dietary Fibre: Sources, Properties and their Relationship to Health"},"translated_abstract":"The aim of this chapter was to characterize the physicochemical and functional properties of meals (M) and fibrous and protein fractions (FRF and PRF, respectively) of chia seeds, and to compare the effect of oil extraction methods (cold pressing -p- and solvent -s- extraction) and sieving processes on these properties. Both methods affected the properties of meals and their corresponding residual fractions. Mp, FRFp and PRFp showed a significantly higher residual oil content than Ms, FRFs and PRFs (11.39, 10.85, 13.40, 0.21, 0.21 and 0.31% dry basis, respectively). After sieving both meals, two fractions were obtained: one retained on the sieve mesh, with an increase in fiber content, and the other one with an increase in protein content. Total dietary fiber and its respective components (soluble and insoluble dietary fiber) were significantly higher in FRF than in the other samples. All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. 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Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Ci...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Fil: Ixtaina, Vanesa Yanet. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico La Plata. Centro de Investigaciones en Criotecnologia de Alimentos (i); Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. 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In crop species, s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Phytosterols are plant sterols that present several benefits for human health. In crop species, such as sunflower, oil phytosterol concentration shows genetic and environmental variations. The reasons that cause such varied concentration of phytosterols in the oil are unknown. The aim of this work was to investigate the relationships between phytosterol concentration and composition and grain oil content in sunflower. Two sets of samples, with lines and hybrids grown in different environments in Argentina and Spain, were used to establish and validate the relationships between phytosterols and grain oil content. Oil phytosterol concentration decreased in both types of genotypes, lines, and hybrids, when oil content per grain increased. A dilution‐like relationship accounted for 82% of the variability in phytosterol concentration among genotypes and environments. Phytosterol concentration rapidly increased with oil contents lower than 11.4 mg per grain. This relationship was observed...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="73a1f194ce228c02c5f080520bc24d04" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231888,"asset_id":113213266,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213266"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213266"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213266; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213266]").text(description); $(".js-view-count[data-work-id=113213266]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213266; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213266']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213266, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "73a1f194ce228c02c5f080520bc24d04" } } $('.js-work-strip[data-work-id=113213266]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213266,"title":"Oil Phytosterol Concentration in Sunflower Presents a Dilution Response with Oil Weight per Grain","translated_title":"","metadata":{"abstract":"Phytosterols are plant sterols that present several benefits for human health. 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This relationship was observed...","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Journal of the American Oil Chemists' Society"},"translated_abstract":"Phytosterols are plant sterols that present several benefits for human health. In crop species, such as sunflower, oil phytosterol concentration shows genetic and environmental variations. The reasons that cause such varied concentration of phytosterols in the oil are unknown. The aim of this work was to investigate the relationships between phytosterol concentration and composition and grain oil content in sunflower. Two sets of samples, with lines and hybrids grown in different environments in Argentina and Spain, were used to establish and validate the relationships between phytosterols and grain oil content. Oil phytosterol concentration decreased in both types of genotypes, lines, and hybrids, when oil content per grain increased. A dilution‐like relationship accounted for 82% of the variability in phytosterol concentration among genotypes and environments. Phytosterol concentration rapidly increased with oil contents lower than 11.4 mg per grain. This relationship was observed...","internal_url":"https://www.academia.edu/113213266/Oil_Phytosterol_Concentration_in_Sunflower_Presents_a_Dilution_Response_with_Oil_Weight_per_Grain","translated_internal_url":"","created_at":"2024-01-09T03:32:53.045-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231888,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231888/thumbnails/1.jpg","file_name":"Gonzalez_20Belo_20et_20al_Postprint.pdf","download_url":"https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oil_Phytosterol_Concentration_in_Sunflow.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231888/Gonzalez_20Belo_20et_20al_Postprint-libre.pdf?1704800735=\u0026response-content-disposition=attachment%3B+filename%3DOil_Phytosterol_Concentration_in_Sunflow.pdf\u0026Expires=1732756620\u0026Signature=PwVqxqY3vEwHrc~wwkkpMCKcjxCazTc65vYz-NAmQXdLyvMTs0LWFf5W050kdfz5Om48B2SzH3b65DlVF8sFem0NGFrV1cOzv4SJNL7QThAbYfLVPGKz~xaD2PAIA8KyY6mxe~J3yi247wohNJ94WrWhvU0fZSbSn4es0CYLuiAS1O5Jr8pCS0G0P0ZjQGTmQoiEYuUGG5xEr3LNH5Zqzo8IveA-6~fiZyajpToG55VaRQafzFZ8O6DQMllt5Dp6qoEDuGAOZK60uiMYnEFg7sKjeO0yH57Rpu5nLOV0-WHhbHyGd64ARSjXPwv5AygkUKTMTc0yjvYqt-8S~w3skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Oil_Phytosterol_Concentration_in_Sunflower_Presents_a_Dilution_Response_with_Oil_Weight_per_Grain","translated_slug":"","page_count":18,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231888,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231888/thumbnails/1.jpg","file_name":"Gonzalez_20Belo_20et_20al_Postprint.pdf","download_url":"https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oil_Phytosterol_Concentration_in_Sunflow.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231888/Gonzalez_20Belo_20et_20al_Postprint-libre.pdf?1704800735=\u0026response-content-disposition=attachment%3B+filename%3DOil_Phytosterol_Concentration_in_Sunflow.pdf\u0026Expires=1732756620\u0026Signature=PwVqxqY3vEwHrc~wwkkpMCKcjxCazTc65vYz-NAmQXdLyvMTs0LWFf5W050kdfz5Om48B2SzH3b65DlVF8sFem0NGFrV1cOzv4SJNL7QThAbYfLVPGKz~xaD2PAIA8KyY6mxe~J3yi247wohNJ94WrWhvU0fZSbSn4es0CYLuiAS1O5Jr8pCS0G0P0ZjQGTmQoiEYuUGG5xEr3LNH5Zqzo8IveA-6~fiZyajpToG55VaRQafzFZ8O6DQMllt5Dp6qoEDuGAOZK60uiMYnEFg7sKjeO0yH57Rpu5nLOV0-WHhbHyGd64ARSjXPwv5AygkUKTMTc0yjvYqt-8S~w3skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":402,"name":"Environmental Science","url":"https://www.academia.edu/Documents/in/Environmental_Science"},{"id":353159,"name":"Crop","url":"https://www.academia.edu/Documents/in/Crop"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":1452887,"name":"Helianthus Annuus","url":"https://www.academia.edu/Documents/in/Helianthus_Annuus"},{"id":1616666,"name":"Oil quality","url":"https://www.academia.edu/Documents/in/Oil_quality"},{"id":3077158,"name":"Dilution","url":"https://www.academia.edu/Documents/in/Dilution"}],"urls":[{"id":38378544,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12265"}]}, dispatcherData: dispatcherData }); 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Samples of sunflower seeds of different origins and oil contents (high oil, 43.0% d.b., and low oil 35.1% d.b.) were used. The oil yield increased significantly due to the hydrothermal pretreatment (p ≤ 0.05) for HSHO samples with high oil content, both partially dehulled and undehulled. The pretreated HSHO samples with low oil content did not show significant differences in oil yield compared to the untreated samples. The effective diffusion coefficients for the hydrothermally pretreated seeds (2.12.10 −11 m 2 s −1) and the untreated samples (7.07.10 −12 m 2 s −1) were determined based on the oil extraction from the partially dehulled high oil HSHO samples. For both types of partially dehulled HSHO seeds, a significant increase in tocopherol content in the oils extracted from the pretreated samples was observed.","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Journal of Food Engineering","grobid_abstract_attachment_id":110231890},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213265/Extraction_of_high_stearic_high_oleic_sunflower_oil_HSHO_Effect_of_dehulling_and_hydrothermal_pretreatment","translated_internal_url":"","created_at":"2024-01-09T03:32:52.843-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231890,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231890/thumbnails/1.jpg","file_name":"j.jfoodeng.2018.07.01520240109-1-ul7ube.pdf","download_url":"https://www.academia.edu/attachments/110231890/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Extraction_of_high_stearic_high_oleic_su.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231890/j.jfoodeng.2018.07.01520240109-1-ul7ube-libre.pdf?1704800719=\u0026response-content-disposition=attachment%3B+filename%3DExtraction_of_high_stearic_high_oleic_su.pdf\u0026Expires=1732756620\u0026Signature=XOwJ1bUsBQERoqQK-GiY4dNu~D~0f0cWyL-Q9l0YURp0Uzt4fy5wFBXRoKnMZrA-Al~4-A54j~FpyyevspUKM6bT54g7u0RajpeicKoF-gXHpnezx6S36Pn2ytUanabXKFb9Hye65gmETUUlp8WeQrpA6Rk3h5-zp~2w13MiNLaRoCpeKU-Ms~62yr2bWb5U2KyAncFA4aMf1lrWKCcqSHRGol4Zk-FwHhtfqbKC7KNKKCM9Kuf4Xc9VbZuXJlG1eJsAcRBQ247-c99Xb5L~4qMZxUouy3UBk5~M1BSrPPUTSFtj91YOhqZWSnX7jb07OIm6emtkp3YBmtXaJkMtxA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Extraction_of_high_stearic_high_oleic_sunflower_oil_HSHO_Effect_of_dehulling_and_hydrothermal_pretreatment","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231890,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231890/thumbnails/1.jpg","file_name":"j.jfoodeng.2018.07.01520240109-1-ul7ube.pdf","download_url":"https://www.academia.edu/attachments/110231890/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Extraction_of_high_stearic_high_oleic_su.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231890/j.jfoodeng.2018.07.01520240109-1-ul7ube-libre.pdf?1704800719=\u0026response-content-disposition=attachment%3B+filename%3DExtraction_of_high_stearic_high_oleic_su.pdf\u0026Expires=1732756620\u0026Signature=XOwJ1bUsBQERoqQK-GiY4dNu~D~0f0cWyL-Q9l0YURp0Uzt4fy5wFBXRoKnMZrA-Al~4-A54j~FpyyevspUKM6bT54g7u0RajpeicKoF-gXHpnezx6S36Pn2ytUanabXKFb9Hye65gmETUUlp8WeQrpA6Rk3h5-zp~2w13MiNLaRoCpeKU-Ms~62yr2bWb5U2KyAncFA4aMf1lrWKCcqSHRGol4Zk-FwHhtfqbKC7KNKKCM9Kuf4Xc9VbZuXJlG1eJsAcRBQ247-c99Xb5L~4qMZxUouy3UBk5~M1BSrPPUTSFtj91YOhqZWSnX7jb07OIm6emtkp3YBmtXaJkMtxA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":1252955,"name":"Ingeniería química","url":"https://www.academia.edu/Documents/in/Ingenier%C3%ADa_qu%C3%ADmica"},{"id":2235646,"name":"Dehulling","url":"https://www.academia.edu/Documents/in/Dehulling"},{"id":4201247,"name":"hydrothermal pretreatment","url":"https://www.academia.edu/Documents/in/hydrothermal_pretreatment"}],"urls":[{"id":38378543,"url":"https://api.elsevier.com/content/article/PII:S0260877418303042?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213264"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality"><img alt="Research paper thumbnail of Dynamics of oil and tocopherol accumulation in sunflower grains and its impact on final oil quality" class="work-thumbnail" src="https://attachments.academia-assets.com/110231886/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality">Dynamics of oil and tocopherol accumulation in sunflower grains and its impact on final oil quality</a></div><div class="wp-workCard_item"><span>European Journal of Agronomy</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a60635cd5694d01637cbce95d084900b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231886,"asset_id":113213264,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213264"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213264"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213264; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "a60635cd5694d01637cbce95d084900b" } } $('.js-work-strip[data-work-id=113213264]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213264,"title":"Dynamics of oil and tocopherol accumulation in sunflower grains and its impact on final oil quality","translated_title":"","metadata":{"publisher":"Elsevier BV","grobid_abstract":"Tocopherols are one of the most important bioactive compounds in vegetable oils. It is known that these antioxidants present a dilution like relationship with oil weight per grain but the mechanism underlying this relationship are unknown. The aim of this work was to analyze the dynamics of tocopherol accumulation in sunflower grains, its relationship with oil accumulation and its effects on final oil quality in genotypes with different fatty acid composition. Three field experiments were conducted with genotypes with different potential fatty acid composition (a traditional, a high oleic and a high stearic−high oleic) and treatments with different source (intercepted solar radiation) or sink (grains) during grain filling to obtain varied grain filling conditions and grains with different oil concentration and oil unsaturation. Intercepted solar radiation modified oil per grain but did not affect tocopherol per grain. The rate of accumulation explained 79% and 74% of the oil and tocopherol per grain variation, respectively. When intercepted solar radiation increased, the duration of the period of oil and tocopherols accumulation increased, being the first the most responsive. These differences in the duration of accumulation periods are reflected in a larger relative increase in oil than tocopherols per grain and thus a dilution of the latter in the oil. These differences in the dynamics of oil and tocopherol accumulation are common to genotypes with different level of unsaturation. These results help to understand the mechanism associated with the dilution curve of oil tocopherol concentration reported in the literature.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"European Journal of Agronomy","grobid_abstract_attachment_id":110231886},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality","translated_internal_url":"","created_at":"2024-01-09T03:32:52.663-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231886,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231886/thumbnails/1.jpg","file_name":"j.eja.2017.06.00320240109-1-naj5q4.pdf","download_url":"https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Dynamics_of_oil_and_tocopherol_accumulat.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231886/j.eja.2017.06.00320240109-1-naj5q4-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DDynamics_of_oil_and_tocopherol_accumulat.pdf\u0026Expires=1732756620\u0026Signature=F9oLw7W-F64wNryYSYuxvh~TVBCBObvPEcX4j7l8Xha2pU-ngK~lvOK6MgI8EeWsrQbg4EFLgbgq8vs335BloV05BCEj91XIvpSlxl4JwNYxlDtA-ShiOAHk3nXIKHmS9unQMaU6Iz6fBE~wdHL3HUJ-4vp7w22JtfVec3-v1B6-gykiN3hO~Ehh7483ioexEkPB0xua69g4sASxmFBmuogPIK0zglBDb471Dh3gsKl0NXdZxgLeKw1E7uvEBk95s0W4onGNYvl1n4ApWNr~qc~LICvocFb64YQCchzg8xb0QzejWJcFSkfvZmuoat8U8n2HnuBZk2U6Q2UVgXYMUw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231886,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231886/thumbnails/1.jpg","file_name":"j.eja.2017.06.00320240109-1-naj5q4.pdf","download_url":"https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Dynamics_of_oil_and_tocopherol_accumulat.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231886/j.eja.2017.06.00320240109-1-naj5q4-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DDynamics_of_oil_and_tocopherol_accumulat.pdf\u0026Expires=1732756620\u0026Signature=F9oLw7W-F64wNryYSYuxvh~TVBCBObvPEcX4j7l8Xha2pU-ngK~lvOK6MgI8EeWsrQbg4EFLgbgq8vs335BloV05BCEj91XIvpSlxl4JwNYxlDtA-ShiOAHk3nXIKHmS9unQMaU6Iz6fBE~wdHL3HUJ-4vp7w22JtfVec3-v1B6-gykiN3hO~Ehh7483ioexEkPB0xua69g4sASxmFBmuogPIK0zglBDb471Dh3gsKl0NXdZxgLeKw1E7uvEBk95s0W4onGNYvl1n4ApWNr~qc~LICvocFb64YQCchzg8xb0QzejWJcFSkfvZmuoat8U8n2HnuBZk2U6Q2UVgXYMUw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"}],"urls":[{"id":38378542,"url":"https://api.elsevier.com/content/article/PII:S1161030117300837?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213262"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil"><img alt="Research paper thumbnail of Kinetics of tocopherol degradation during the storage of wheat germ oil" class="work-thumbnail" src="https://attachments.academia-assets.com/110231896/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil">Kinetics of tocopherol degradation during the storage of wheat germ oil</a></div><div class="wp-workCard_item"><span>The Canadian Journal of Chemical Engineering</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Tw...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6fffde9e850b56de18176b6ab9221eca" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231896,"asset_id":113213262,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213262"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213262"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213262; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213262]").text(description); $(".js-view-count[data-work-id=113213262]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213262; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213262']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213262, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6fffde9e850b56de18176b6ab9221eca" } } $('.js-work-strip[data-work-id=113213262]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213262,"title":"Kinetics of tocopherol degradation during the storage of wheat germ oil","translated_title":"","metadata":{"abstract":"Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"The Canadian Journal of Chemical Engineering"},"translated_abstract":"Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.","internal_url":"https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil","translated_internal_url":"","created_at":"2024-01-09T03:32:52.497-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231896,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231896/thumbnails/1.jpg","file_name":"CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A.pdf","download_url":"https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Kinetics_of_tocopherol_degradation_durin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231896/CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_of_tocopherol_degradation_durin.pdf\u0026Expires=1732756620\u0026Signature=G-XVrwuCURApy0vTQ2cfAK6-dBO~GWIkiKXQzdEVzFSfPLZ36o1L7yvcKD81duMudvn-r1nx2Ax0P~UQpgQzOEHjMk8Os0EaZ64fastdqOX4keirqN1eU9WRLCCDDR8K6mdZPUXfPQLHMQ~qN9fhV26LsydZBDwOdGC7D4-Cv1kZF69ug5prpBJDRCi33fc-gHCGj-kAx66TxF8ak-Wz45bOwX3W64-YITKpeba6C12h9yLhFsLA8z28pk86p2v8H2J4n~LzmgHzXKIEsuYc9ku~g6SfIGaPqp8888QSw~Rhk5snORzkxbdvZOUmZKIx2K71UJRoOmRYB5pfrfN-fA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231896,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231896/thumbnails/1.jpg","file_name":"CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A.pdf","download_url":"https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Kinetics_of_tocopherol_degradation_durin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231896/CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_of_tocopherol_degradation_durin.pdf\u0026Expires=1732756620\u0026Signature=G-XVrwuCURApy0vTQ2cfAK6-dBO~GWIkiKXQzdEVzFSfPLZ36o1L7yvcKD81duMudvn-r1nx2Ax0P~UQpgQzOEHjMk8Os0EaZ64fastdqOX4keirqN1eU9WRLCCDDR8K6mdZPUXfPQLHMQ~qN9fhV26LsydZBDwOdGC7D4-Cv1kZF69ug5prpBJDRCi33fc-gHCGj-kAx66TxF8ak-Wz45bOwX3W64-YITKpeba6C12h9yLhFsLA8z28pk86p2v8H2J4n~LzmgHzXKIEsuYc9ku~g6SfIGaPqp8888QSw~Rhk5snORzkxbdvZOUmZKIx2K71UJRoOmRYB5pfrfN-fA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":76228,"name":"Oil","url":"https://www.academia.edu/Documents/in/Oil"},{"id":341079,"name":"Storage","url":"https://www.academia.edu/Documents/in/Storage"},{"id":478916,"name":"Alimentos Y Bebidas","url":"https://www.academia.edu/Documents/in/Alimentos_Y_Bebidas"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":963893,"name":"N Hexane","url":"https://www.academia.edu/Documents/in/N_Hexane"},{"id":1205573,"name":"Tocopherols","url":"https://www.academia.edu/Documents/in/Tocopherols"},{"id":4017940,"name":"Germ","url":"https://www.academia.edu/Documents/in/Germ"}],"urls":[{"id":38378540,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/cjce.22316"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213261"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213261/Microwave_Assisted_Extraction_of_Antioxidants_and_Food_Colors"><img alt="Research paper thumbnail of Microwave-Assisted Extraction of Antioxidants and Food Colors" class="work-thumbnail" src="https://attachments.academia-assets.com/110559251/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213261/Microwave_Assisted_Extraction_of_Antioxidants_and_Food_Colors">Microwave-Assisted Extraction of Antioxidants and Food Colors</a></div><div class="wp-workCard_item"><span>Food Engineering Series</span><span>, 2012</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="32642de0f0051d63e8db5ca4ec1d94e9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110559251,"asset_id":113213261,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110559251/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213261"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213261"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213261; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213261]").text(description); $(".js-view-count[data-work-id=113213261]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213261; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213261']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213261, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "32642de0f0051d63e8db5ca4ec1d94e9" } } $('.js-work-strip[data-work-id=113213261]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213261,"title":"Microwave-Assisted Extraction of Antioxidants and Food Colors","translated_title":"","metadata":{"publisher":"Springer US","grobid_abstract":"The objective was to determine the adequate conditions for the microwave-assisted extraction of antioxidant compounds from the seed hull of sunflower hybrids. The existence of genetic and environmental variability in the phenolic content obtained under the selected extraction conditions was also analyzed. The extractions were carried out at 70°C-20 and 90°C-10 min, using water as solvent and a power of 600 W. The total phenol, flavonoid and antioxidant activity were evaluated. The microwave extraction process at 90°C-10 min gave significantly higher values of total phenol (407.13 ± 6.11-512.71 ± 23.54 mg gallic acid⋅100 g −1 hull), flavonoids (210.09 ± 6.15-297.64 ± 5.68 mg catechin⋅100 g −1 hull) and antioxidant activity (76.73 ± 4.40-110.80 ± 3.51 μmol TE⋅g −1 hull) than those obtained at 70°C-20 min. The cultivation environment also significantly affected the antioxidant yield, with total phenol and flavonoid contents being significantly higher for the hybrids grown in Balcarce than for those from Tandil. A significant interaction between hybrids and cultivation environmental was also observed for the antioxidant activity, indicating that the environmental effects were not similar among hybrids. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> </div><div class="profile--tab_content_container js-tab-pane tab-pane" data-section-id="5561327" id="papers"><div class="js-work-strip profile--work_container" data-work-id="113213282"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics"><img alt="Research paper thumbnail of Moisture-dependent engineering properties of sunflower seeds with different structural characteristics" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics">Moisture-dependent engineering properties of sunflower seeds with different structural characteristics</a></div><div class="wp-workCard_item"><span>Journal of Food Engineering</span><span>, 2011</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The present study was carried out to investigate the effect of the moisture content of the seeds ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213282"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213282"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213282; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213282]").text(description); $(".js-view-count[data-work-id=113213282]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213282; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213282']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213282, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213282]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213282,"title":"Moisture-dependent engineering properties of sunflower seeds with different structural characteristics","translated_title":"","metadata":{"abstract":"The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.","publisher":"Elsevier BV","publication_date":{"day":null,"month":null,"year":2011,"errors":{}},"publication_name":"Journal of Food Engineering"},"translated_abstract":"The present study was carried out to investigate the effect of the moisture content of the seeds on engineering properties of sunflower hybrids with different structural characteristics. The properties were evaluated at seven levels of moisture from 2.0% to 20.1% (dry basis) for three selected sunflower hybrids. For both black-hull oilseed hybrid and confectionary hybrid, the variation in moisture content showed a statistically significant effect on dehulling ability, percentage of fines (broken grains with a diameter smaller than 2mm) and all the physical properties studied (size, true density, bulk density, porosity, volume and weight, volumetric expansion coefficient, equivalent diameter and sphericity), except seed length in the confectionary hybrid and seed length and thickness in the black-hull oilseed hybrid. For the striped-hull oilseed hybrid, moisture content showed a significant effect only on dehulling ability, percentage of fines, seed width and thickness, bulk density and porosity. Of the oilseed hybrids, the striped hull genotype (higher hull content and both lower oil content and seed size) presented a higher dehulling ability. Nevertheless, the black hull hybrid resulted more sensitive to seed moisture changes. Although the confectionary hybrid showed a higher seed size, hull thickness and hull content, and lower oil content than the oilseed hybrids, the dehulling ability resulted fairly similar in the striped hull sunflower hybrids. The results suggest that sunflower seeds with different structural characteristics need to be conditioned with different moisture content before being subjected to the dehulling process.","internal_url":"https://www.academia.edu/113213282/Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics","translated_internal_url":"","created_at":"2024-01-09T03:32:58.395-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Moisture_dependent_engineering_properties_of_sunflower_seeds_with_different_structural_characteristics","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[],"research_interests":[{"id":300,"name":"Mathematics","url":"https://www.academia.edu/Documents/in/Mathematics"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":79084,"name":"Hybrid","url":"https://www.academia.edu/Documents/in/Hybrid"},{"id":133176,"name":"Moisture","url":"https://www.academia.edu/Documents/in/Moisture"},{"id":403398,"name":"Hull","url":"https://www.academia.edu/Documents/in/Hull"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":485667,"name":"Moisture Content","url":"https://www.academia.edu/Documents/in/Moisture_Content"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":845678,"name":"Water Content","url":"https://www.academia.edu/Documents/in/Water_Content"},{"id":1032175,"name":"Bulk Density","url":"https://www.academia.edu/Documents/in/Bulk_Density"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties"},{"id":2526583,"name":"oil content","url":"https://www.academia.edu/Documents/in/oil_content"}],"urls":[{"id":38378550,"url":"https://doi.org/10.1016/j.jfoodeng.2010.08.003"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213281"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213281/Development_and_characterization_of_functional_O_W_emulsions_with_chia_seed_Salvia_hispanica_L_by_products"><img alt="Research paper thumbnail of Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products" class="work-thumbnail" src="https://attachments.academia-assets.com/110231863/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213281/Development_and_characterization_of_functional_O_W_emulsions_with_chia_seed_Salvia_hispanica_L_by_products">Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products</a></div><div class="wp-workCard_item"><span>Journal of Food Science and Technology</span><span>, Aug 1, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d092d2db2cc973ccc909d909cf2c594b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231863,"asset_id":113213281,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231863/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213281"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213281"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213281; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213281]").text(description); $(".js-view-count[data-work-id=113213281]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213281; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213281']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213281, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d092d2db2cc973ccc909d909cf2c594b" } } $('.js-work-strip[data-work-id=113213281]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213281,"title":"Development and characterization of functional O/W emulsions with chia seed (Salvia hispanica L.) by-products","translated_title":"","metadata":{"publisher":"Springer Science+Business Media","grobid_abstract":"Physicochemical properties of O/W emulsions containing functional ingredients (high ω-3 fatty acid content, protein, and soluble fiber) from chia seeds with different proteincarbohydrate combinations (sodium caseinate-lactose, sodium caseinate-maltodextrin, and chia protein-rich fraction-maltodextrin) and chia mucilage were studied. Sodium caseinate with lactose or maltodextrin produced O/W emulsions with small droplet size, high uniformity in droplet size distribution, negatively charged droplets (pH 6.5), pseudoplastic behavior, and high physical stability. Emulsions with chia protein-rich fraction presented wider droplet size distribution and higher D3.2 values than the previous ones, recording a Newtonian behavior. The addition of chia mucilage affected the rheological characteristics of emulsions.","publication_date":{"day":1,"month":8,"year":2016,"errors":{}},"publication_name":"Journal of Food Science and 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} }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213279"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration"><img alt="Research paper thumbnail of Effect of temperature and storage time of wheat germ on the oil tocopherol concentration" class="work-thumbnail" src="https://attachments.academia-assets.com/110231859/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration">Effect of temperature and storage time of wheat germ on the oil tocopherol concentration</a></div><div class="wp-workCard_item"><span>Brazilian Journal of Chemical Engineering</span><span>, Jun 1, 2011</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="2b12cdc315bf5ed5e7c2c45934373f3c" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231859,"asset_id":113213279,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213279"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213279"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213279; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213279]").text(description); $(".js-view-count[data-work-id=113213279]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213279; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = 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The present work shows the influence of temperature (27ºC and 45ºC) and storage time (maximum 35 days) of the wheat germ on the concentration of tocopherol in the oil. Their effect on other quality parameters was also investigated. Results indicated that oil oxidation and free fatty acid formation increased markedly with temperature and storage time. The initial sample contained 3134 µg/g total tocopherol, of which 67% was α-tocopherol and, in a lower proportions, β-tocopherol and γ-tocopherol (30.5% and 2.4%, respectively). In the temperature range studied, tocopherols decreased as a function of storage time following first-order kinetics. The rate constant k for β-tocopherol increased with temperature. The fatty acid composition was not affected by the storage conditions applied.","publication_date":{"day":1,"month":6,"year":2011,"errors":{}},"publication_name":"Brazilian Journal of Chemical Engineering","grobid_abstract_attachment_id":110231859},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213279/Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration","translated_internal_url":"","created_at":"2024-01-09T03:32:55.800-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231859/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231859/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800726=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=XB~z2hcQRUnZKPIB6puAonOjF8zi5CQ4su89gY1Sdly5SmfvyJg97Rpiid-qktuulY0NBEymnPNKNGy1mjM9MxKJl2hQrB~wsBw13-7ul7-FfBgaYgWlGjv-cJrdFvr80Y4yrm8XKdEClTv7-x0379NCPzp2klvOgWP5jk9C1rRYGn~FUliK2ksKnEUj5afcB3bFi3D2anizcmIneNH~re0qyH9mD3sWo9ktysyXITQuPcPOYBTZFT5C9q-p-ilfiSC0yVXFZuRpV4I8oyZD6~RPWBfNFjmCn3MmVU6sb3ai4vDdwq8oHa~jDyoHYhHfoq9b4D3KbaZHGimiB8r6iQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Effect_of_temperature_and_storage_time_of_wheat_germ_on_the_oil_tocopherol_concentration","translated_slug":"","page_count":8,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231859,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231859/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231859/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231859/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800726=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=XB~z2hcQRUnZKPIB6puAonOjF8zi5CQ4su89gY1Sdly5SmfvyJg97Rpiid-qktuulY0NBEymnPNKNGy1mjM9MxKJl2hQrB~wsBw13-7ul7-FfBgaYgWlGjv-cJrdFvr80Y4yrm8XKdEClTv7-x0379NCPzp2klvOgWP5jk9C1rRYGn~FUliK2ksKnEUj5afcB3bFi3D2anizcmIneNH~re0qyH9mD3sWo9ktysyXITQuPcPOYBTZFT5C9q-p-ilfiSC0yVXFZuRpV4I8oyZD6~RPWBfNFjmCn3MmVU6sb3ai4vDdwq8oHa~jDyoHYhHfoq9b4D3KbaZHGimiB8r6iQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":110231860,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231860/thumbnails/1.jpg","file_name":"Q5qVVNY6PXfp6tsxTbg9k9f.pdf","download_url":"https://www.academia.edu/attachments/110231860/download_file","bulk_download_file_name":"Effect_of_temperature_and_storage_time_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231860/Q5qVVNY6PXfp6tsxTbg9k9f-libre.pdf?1704800723=\u0026response-content-disposition=attachment%3B+filename%3DEffect_of_temperature_and_storage_time_o.pdf\u0026Expires=1732756620\u0026Signature=ZLyDzAHVbTfDk~J~IezoYp1gldGqDKQxhFb7g82jnVH2s8UJRQQ3G-dE4bI9O7yW2sivXsN0PQGGgGP5GYObgp6ZCdDSyF9Omr4kPDY56VQQ5s0Ig4OJADQMPZ7~99MMexFk5OA9oLfi8~yFOhNxDoZTgSNhkv6Vfyz4FT6cdYMW6zchu5CU9GpsBWe17p3YvWioQm8WjoNYNqk-egWim8dGfmfXCGgv0Eut8eG5HBC7QBSQbujDNKt2itwskIuTGaQn82-xyV4T~2eFqmhI11VB6b98wmpsFBs9HiD7Aibe0RIqTMs0-LyYdUcbdxYG~PQCSuHAFi7WuPm835eSPg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":156734,"name":"Vitamin E","url":"https://www.academia.edu/Documents/in/Vitamin_E"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":1688973,"name":"Linoleic Acid","url":"https://www.academia.edu/Documents/in/Linoleic_Acid"}],"urls":[{"id":38378548,"url":"https://www.scielo.br/j/bjce/a/Q5qVVNY6PXfp6tsxTbg9k9f/?lang=en\u0026format=pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213277"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds"><img alt="Research paper thumbnail of Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds" class="work-thumbnail" src="https://attachments.academia-assets.com/110231897/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds">Bidimensional modeling applied to oil extraction kinetics of microwave-pretreated canola seeds</a></div><div class="wp-workCard_item"><span>Journal of Food Engineering</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="34e46127c818c7c810453ec325c0f0f1" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231897,"asset_id":113213277,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213277"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213277"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213277; 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Oil was extracted with hexane at constant temperature (298-333 K) at different times (300-64800 s). In general, for each temperature and time, a significant yield increase was achieved by effect of the pretreatment. A modified Fick's diffusion model was proposed to explain the extraction process; the parameters were adjusted to obtain washing fractions and the effective diffusion coefficient, which presented an Arrhenius-type temperature-dependence. The analysis of the parameters allowed to develop a modified bidimensional diffusion model (temperature and time-dependent), appropriately correlating the data for pretreated and untreated samples. An increase in the pre-exponential parameter due to pretreatment was observed, evidencing the influence of microwave radiation on the sample structure. The pretreatment did not significantly affect the oil quality indices, but increased the content of canolol and β and δ-tocopherol isomers.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"Journal of Food Engineering","grobid_abstract_attachment_id":110231897},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213277/Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds","translated_internal_url":"","created_at":"2024-01-09T03:32:54.910-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231897,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231897/thumbnails/1.jpg","file_name":"j.jfoodeng.2016.07.01920240109-1-x12vwa.pdf","download_url":"https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bidimensional_modeling_applied_to_oil_ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231897/j.jfoodeng.2016.07.01920240109-1-x12vwa-libre.pdf?1704800743=\u0026response-content-disposition=attachment%3B+filename%3DBidimensional_modeling_applied_to_oil_ex.pdf\u0026Expires=1732756620\u0026Signature=emADnhFpQcpwWGH7zGoSHaAojeHfQcOBU00vG6-mGtRdDG9F2RoGWfGx6yO-WpTH7PSqbjGvcV76CkU~kN-DDhB8f3xXR6TdoNFv~WosoZPwLf8wsMNVeY420eaaNmDOoT5XENsOLysbFiD613Xu4bR3oTEev-UWyYVWn~LV7jFd1yvfwNIGAXRRKrNmeH2kxACpvXMVCBYspAOFHH0lOxnydlLSJryv0YlNa2LFsRuFZ8sgsTAzFsuclpDoYgR4B3CZLnPpKmi1YygzGUR-zf22Vc5wMKoVo7iWVh6feKoPpIMHNVnjeuliltHxf9bAxlxEKVbN94u6-115OTiPRA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Bidimensional_modeling_applied_to_oil_extraction_kinetics_of_microwave_pretreated_canola_seeds","translated_slug":"","page_count":34,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231897,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231897/thumbnails/1.jpg","file_name":"j.jfoodeng.2016.07.01920240109-1-x12vwa.pdf","download_url":"https://www.academia.edu/attachments/110231897/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Bidimensional_modeling_applied_to_oil_ex.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231897/j.jfoodeng.2016.07.01920240109-1-x12vwa-libre.pdf?1704800743=\u0026response-content-disposition=attachment%3B+filename%3DBidimensional_modeling_applied_to_oil_ex.pdf\u0026Expires=1732756620\u0026Signature=emADnhFpQcpwWGH7zGoSHaAojeHfQcOBU00vG6-mGtRdDG9F2RoGWfGx6yO-WpTH7PSqbjGvcV76CkU~kN-DDhB8f3xXR6TdoNFv~WosoZPwLf8wsMNVeY420eaaNmDOoT5XENsOLysbFiD613Xu4bR3oTEev-UWyYVWn~LV7jFd1yvfwNIGAXRRKrNmeH2kxACpvXMVCBYspAOFHH0lOxnydlLSJryv0YlNa2LFsRuFZ8sgsTAzFsuclpDoYgR4B3CZLnPpKmi1YygzGUR-zf22Vc5wMKoVo7iWVh6feKoPpIMHNVnjeuliltHxf9bAxlxEKVbN94u6-115OTiPRA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":83315,"name":"Diffusion","url":"https://www.academia.edu/Documents/in/Diffusion"},{"id":309493,"name":"Diffusion Coefficient","url":"https://www.academia.edu/Documents/in/Diffusion_Coefficient"},{"id":486070,"name":"Arrhenius Kinetic","url":"https://www.academia.edu/Documents/in/Arrhenius_Kinetic"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":963893,"name":"N Hexane","url":"https://www.academia.edu/Documents/in/N_Hexane"},{"id":1252955,"name":"Ingeniería química","url":"https://www.academia.edu/Documents/in/Ingenier%C3%ADa_qu%C3%ADmica"},{"id":1551148,"name":"Microwave Pretreatment","url":"https://www.academia.edu/Documents/in/Microwave_Pretreatment"},{"id":1575279,"name":"Canola","url":"https://www.academia.edu/Documents/in/Canola"}],"urls":[{"id":38378546,"url":"https://doi.org/10.1016/j.jfoodeng.2016.07.019"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213275"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour"><img alt="Research paper thumbnail of Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour">Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour</a></div><div class="wp-workCard_item"><span>JSFA reports</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐de...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213275"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213275"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213275; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213275]").text(description); $(".js-view-count[data-work-id=113213275]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213275; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213275']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213275, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213275]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213275,"title":"Influence of storage conditions on the quality of semi‐defatted chia (Salvia hispanica L.) flour","translated_title":"","metadata":{"abstract":"BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...","publisher":"Wiley","publication_name":"JSFA reports"},"translated_abstract":"BackgroundThis research evaluates the effects of storage conditions on the quality of the semi‐defatted chia (Salvia hispanica L.) flour (SDCF), a by‐product from chia seed oil by cold pressing extraction with high nutritional value. For this purpose, SDCF was packaged in different types of packaging materials such as polyethylene (PE), polypropylene (PP), metalized biaxially oriented polypropylene films (BOPP), and triple kraft (K) and stored at 4 ± 1 and 20 ± 2°C for 240 days. Moisture content, fatty acids composition by GC, tocopherol content by HPLC, total phenolic content (TPC), and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity assays by spectrophotometry were determined. Oxidative stability was monitored by peroxide values (PV), induction time (Rancimat), and free fatty acids content (FFA).ResultsMoisture content was below 9% during storage, and the fatty acids profile was stable under different storage conditions. The TPC and DPPH radical scavenging activit...","internal_url":"https://www.academia.edu/113213275/Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour","translated_internal_url":"","created_at":"2024-01-09T03:32:54.423-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[],"slug":"Influence_of_storage_conditions_on_the_quality_of_semi_defatted_chia_Salvia_hispanica_L_flour","translated_slug":"","page_count":null,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[],"research_interests":[{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":457811,"name":"Salvia","url":"https://www.academia.edu/Documents/in/Salvia"}],"urls":[{"id":38378545,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.82"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213274"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213274/Characterization_of_chia_Salvia_hispanica_L_white_and_dark_seeds_and_oils"><img alt="Research paper thumbnail of Characterization of chia (Salvia hispanica L.) white and dark seeds and oils" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213274/Characterization_of_chia_Salvia_hispanica_L_white_and_dark_seeds_and_oils">Characterization of chia (Salvia hispanica L.) white and dark seeds and oils</a></div><div class="wp-workCard_item"><span>Advances in Fats and Oils Research</span><span>, 2010</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213274"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213274"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213274; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213274]").text(description); $(".js-view-count[data-work-id=113213274]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213274; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213274']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213274, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213274]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213274,"title":"Characterization of chia (Salvia hispanica L.) white and dark seeds and oils","translated_title":"","metadata":{"abstract":"The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin","publisher":"Transworld Research Network","publication_date":{"day":null,"month":null,"year":2010,"errors":{}},"publication_name":"Advances in Fats and Oils Research"},"translated_abstract":"The increasing popularity of chia oil as a source of ω-3 fatty acids is evident. This fact led us to this study concerning the differences between white and dark Argentinean chia seed morphology and the oils obtained from them. Salvia hispanica fruit consists in a nutlet, commonly named as seed, whose morphology was examined using scanning electron microscopy. Both types of seeds are very similar, with some differences in pericarp surface and layer of bone cell arrangement. The analysis of the corresponding oils revealed slightly, but statistically significant differences in some parameters, mainly in fatty acid composition, iodine value, refractive index and acid value. In spite of the differences in fatty acid composition, both white and dark chia seed oils possess a high ω-3 and ω-6 content, showing their importance from a nutritional point of view. Chia seed oils contained about 280-300 mg/kg of tocopherols, natural antioxidants, mainly γ-tocopherol (≈ 85%) and δ-tocopherol. The high oil yieldand similar physico – chemical properties in comparison with other commercial edible oils, make it a potential alternative oil source. Furthermore, the fatty acid composition and tocopherol content play a significant role in the quality of the oil.Fil: Ixtaina, Vanesa Yanet. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Grupo Tecnologías de Semillas; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. 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Seeds of Argentina" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213273/Characterization_and_Functionality_of_By_Products_from_Chia_Salvia_hispanica_L_Seeds_of_Argentina">Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) Seeds of Argentina</a></div><div class="wp-workCard_item"><span>Dietary Fibre: Sources, Properties and their Relationship to Health</span><span>, 2013</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The aim of this chapter was to characterize the physicochemical and functional properties of meal...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The aim of this chapter was to characterize the physicochemical and functional properties of meals (M) and fibrous and protein fractions (FRF and PRF, respectively) of chia seeds, and to compare the effect of oil extraction methods (cold pressing -p- and solvent -s- extraction) and sieving processes on these properties. Both methods affected the properties of meals and their corresponding residual fractions. Mp, FRFp and PRFp showed a significantly higher residual oil content than Ms, FRFs and PRFs (11.39, 10.85, 13.40, 0.21, 0.21 and 0.31% dry basis, respectively). After sieving both meals, two fractions were obtained: one retained on the sieve mesh, with an increase in fiber content, and the other one with an increase in protein content. Total dietary fiber and its respective components (soluble and insoluble dietary fiber) were significantly higher in FRF than in the other samples. All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213273"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213273"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213273; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213273]").text(description); $(".js-view-count[data-work-id=113213273]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213273; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213273']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213273, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=113213273]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213273,"title":"Characterization and Functionality of By-Products from Chia (Salvia hispanica L.) 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All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin","publisher":"Nova Science Publishers","publication_date":{"day":null,"month":null,"year":2013,"errors":{}},"publication_name":"Dietary Fibre: Sources, Properties and their Relationship to Health"},"translated_abstract":"The aim of this chapter was to characterize the physicochemical and functional properties of meals (M) and fibrous and protein fractions (FRF and PRF, respectively) of chia seeds, and to compare the effect of oil extraction methods (cold pressing -p- and solvent -s- extraction) and sieving processes on these properties. Both methods affected the properties of meals and their corresponding residual fractions. Mp, FRFp and PRFp showed a significantly higher residual oil content than Ms, FRFs and PRFs (11.39, 10.85, 13.40, 0.21, 0.21 and 0.31% dry basis, respectively). After sieving both meals, two fractions were obtained: one retained on the sieve mesh, with an increase in fiber content, and the other one with an increase in protein content. Total dietary fiber and its respective components (soluble and insoluble dietary fiber) were significantly higher in FRF than in the other samples. All samples exhibited a high antioxidant activity. By-products of the solvent extraction process exhibited better functional properties than those corresponding to cold-pressing extraction. The physicochemical and functional properties of chia by-products make them important ingredients for the food industry (formulation and development of various products) and, from the physiological standpoint, for the prevention of diseases such as cholesterol, diabetes and constipation.Fil: Capitani, Marianela Ivana. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química. Núcleo de Investigación y Desarrollo de Tecnología de Alimentos; ArgentinaFil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. 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Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Ci...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Fil: Ixtaina, Vanesa Yanet. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico La Plata. Centro de Investigaciones en Criotecnologia de Alimentos (i); Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingenieria Olavarria. 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In crop species, s...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Phytosterols are plant sterols that present several benefits for human health. In crop species, such as sunflower, oil phytosterol concentration shows genetic and environmental variations. The reasons that cause such varied concentration of phytosterols in the oil are unknown. The aim of this work was to investigate the relationships between phytosterol concentration and composition and grain oil content in sunflower. Two sets of samples, with lines and hybrids grown in different environments in Argentina and Spain, were used to establish and validate the relationships between phytosterols and grain oil content. Oil phytosterol concentration decreased in both types of genotypes, lines, and hybrids, when oil content per grain increased. A dilution‐like relationship accounted for 82% of the variability in phytosterol concentration among genotypes and environments. Phytosterol concentration rapidly increased with oil contents lower than 11.4 mg per grain. This relationship was observed...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="73a1f194ce228c02c5f080520bc24d04" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231888,"asset_id":113213266,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213266"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213266"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213266; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213266]").text(description); $(".js-view-count[data-work-id=113213266]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213266; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213266']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213266, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "73a1f194ce228c02c5f080520bc24d04" } } $('.js-work-strip[data-work-id=113213266]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213266,"title":"Oil Phytosterol Concentration in Sunflower Presents a Dilution Response with Oil Weight per Grain","translated_title":"","metadata":{"abstract":"Phytosterols are plant sterols that present several benefits for human health. 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This relationship was observed...","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Journal of the American Oil Chemists' Society"},"translated_abstract":"Phytosterols are plant sterols that present several benefits for human health. In crop species, such as sunflower, oil phytosterol concentration shows genetic and environmental variations. The reasons that cause such varied concentration of phytosterols in the oil are unknown. The aim of this work was to investigate the relationships between phytosterol concentration and composition and grain oil content in sunflower. Two sets of samples, with lines and hybrids grown in different environments in Argentina and Spain, were used to establish and validate the relationships between phytosterols and grain oil content. Oil phytosterol concentration decreased in both types of genotypes, lines, and hybrids, when oil content per grain increased. A dilution‐like relationship accounted for 82% of the variability in phytosterol concentration among genotypes and environments. Phytosterol concentration rapidly increased with oil contents lower than 11.4 mg per grain. This relationship was observed...","internal_url":"https://www.academia.edu/113213266/Oil_Phytosterol_Concentration_in_Sunflower_Presents_a_Dilution_Response_with_Oil_Weight_per_Grain","translated_internal_url":"","created_at":"2024-01-09T03:32:53.045-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231888,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231888/thumbnails/1.jpg","file_name":"Gonzalez_20Belo_20et_20al_Postprint.pdf","download_url":"https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oil_Phytosterol_Concentration_in_Sunflow.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231888/Gonzalez_20Belo_20et_20al_Postprint-libre.pdf?1704800735=\u0026response-content-disposition=attachment%3B+filename%3DOil_Phytosterol_Concentration_in_Sunflow.pdf\u0026Expires=1732756620\u0026Signature=PwVqxqY3vEwHrc~wwkkpMCKcjxCazTc65vYz-NAmQXdLyvMTs0LWFf5W050kdfz5Om48B2SzH3b65DlVF8sFem0NGFrV1cOzv4SJNL7QThAbYfLVPGKz~xaD2PAIA8KyY6mxe~J3yi247wohNJ94WrWhvU0fZSbSn4es0CYLuiAS1O5Jr8pCS0G0P0ZjQGTmQoiEYuUGG5xEr3LNH5Zqzo8IveA-6~fiZyajpToG55VaRQafzFZ8O6DQMllt5Dp6qoEDuGAOZK60uiMYnEFg7sKjeO0yH57Rpu5nLOV0-WHhbHyGd64ARSjXPwv5AygkUKTMTc0yjvYqt-8S~w3skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Oil_Phytosterol_Concentration_in_Sunflower_Presents_a_Dilution_Response_with_Oil_Weight_per_Grain","translated_slug":"","page_count":18,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231888,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231888/thumbnails/1.jpg","file_name":"Gonzalez_20Belo_20et_20al_Postprint.pdf","download_url":"https://www.academia.edu/attachments/110231888/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Oil_Phytosterol_Concentration_in_Sunflow.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231888/Gonzalez_20Belo_20et_20al_Postprint-libre.pdf?1704800735=\u0026response-content-disposition=attachment%3B+filename%3DOil_Phytosterol_Concentration_in_Sunflow.pdf\u0026Expires=1732756620\u0026Signature=PwVqxqY3vEwHrc~wwkkpMCKcjxCazTc65vYz-NAmQXdLyvMTs0LWFf5W050kdfz5Om48B2SzH3b65DlVF8sFem0NGFrV1cOzv4SJNL7QThAbYfLVPGKz~xaD2PAIA8KyY6mxe~J3yi247wohNJ94WrWhvU0fZSbSn4es0CYLuiAS1O5Jr8pCS0G0P0ZjQGTmQoiEYuUGG5xEr3LNH5Zqzo8IveA-6~fiZyajpToG55VaRQafzFZ8O6DQMllt5Dp6qoEDuGAOZK60uiMYnEFg7sKjeO0yH57Rpu5nLOV0-WHhbHyGd64ARSjXPwv5AygkUKTMTc0yjvYqt-8S~w3skg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":402,"name":"Environmental Science","url":"https://www.academia.edu/Documents/in/Environmental_Science"},{"id":353159,"name":"Crop","url":"https://www.academia.edu/Documents/in/Crop"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":1452887,"name":"Helianthus Annuus","url":"https://www.academia.edu/Documents/in/Helianthus_Annuus"},{"id":1616666,"name":"Oil quality","url":"https://www.academia.edu/Documents/in/Oil_quality"},{"id":3077158,"name":"Dilution","url":"https://www.academia.edu/Documents/in/Dilution"}],"urls":[{"id":38378544,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12265"}]}, dispatcherData: dispatcherData }); 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Samples of sunflower seeds of different origins and oil contents (high oil, 43.0% d.b., and low oil 35.1% d.b.) were used. The oil yield increased significantly due to the hydrothermal pretreatment (p ≤ 0.05) for HSHO samples with high oil content, both partially dehulled and undehulled. The pretreated HSHO samples with low oil content did not show significant differences in oil yield compared to the untreated samples. The effective diffusion coefficients for the hydrothermally pretreated seeds (2.12.10 −11 m 2 s −1) and the untreated samples (7.07.10 −12 m 2 s −1) were determined based on the oil extraction from the partially dehulled high oil HSHO samples. For both types of partially dehulled HSHO seeds, a significant increase in tocopherol content in the oils extracted from the pretreated samples was observed.","publication_date":{"day":null,"month":null,"year":2019,"errors":{}},"publication_name":"Journal of Food Engineering","grobid_abstract_attachment_id":110231890},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213265/Extraction_of_high_stearic_high_oleic_sunflower_oil_HSHO_Effect_of_dehulling_and_hydrothermal_pretreatment","translated_internal_url":"","created_at":"2024-01-09T03:32:52.843-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231890,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231890/thumbnails/1.jpg","file_name":"j.jfoodeng.2018.07.01520240109-1-ul7ube.pdf","download_url":"https://www.academia.edu/attachments/110231890/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Extraction_of_high_stearic_high_oleic_su.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231890/j.jfoodeng.2018.07.01520240109-1-ul7ube-libre.pdf?1704800719=\u0026response-content-disposition=attachment%3B+filename%3DExtraction_of_high_stearic_high_oleic_su.pdf\u0026Expires=1732756620\u0026Signature=XOwJ1bUsBQERoqQK-GiY4dNu~D~0f0cWyL-Q9l0YURp0Uzt4fy5wFBXRoKnMZrA-Al~4-A54j~FpyyevspUKM6bT54g7u0RajpeicKoF-gXHpnezx6S36Pn2ytUanabXKFb9Hye65gmETUUlp8WeQrpA6Rk3h5-zp~2w13MiNLaRoCpeKU-Ms~62yr2bWb5U2KyAncFA4aMf1lrWKCcqSHRGol4Zk-FwHhtfqbKC7KNKKCM9Kuf4Xc9VbZuXJlG1eJsAcRBQ247-c99Xb5L~4qMZxUouy3UBk5~M1BSrPPUTSFtj91YOhqZWSnX7jb07OIm6emtkp3YBmtXaJkMtxA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Extraction_of_high_stearic_high_oleic_sunflower_oil_HSHO_Effect_of_dehulling_and_hydrothermal_pretreatment","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231890,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231890/thumbnails/1.jpg","file_name":"j.jfoodeng.2018.07.01520240109-1-ul7ube.pdf","download_url":"https://www.academia.edu/attachments/110231890/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Extraction_of_high_stearic_high_oleic_su.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231890/j.jfoodeng.2018.07.01520240109-1-ul7ube-libre.pdf?1704800719=\u0026response-content-disposition=attachment%3B+filename%3DExtraction_of_high_stearic_high_oleic_su.pdf\u0026Expires=1732756620\u0026Signature=XOwJ1bUsBQERoqQK-GiY4dNu~D~0f0cWyL-Q9l0YURp0Uzt4fy5wFBXRoKnMZrA-Al~4-A54j~FpyyevspUKM6bT54g7u0RajpeicKoF-gXHpnezx6S36Pn2ytUanabXKFb9Hye65gmETUUlp8WeQrpA6Rk3h5-zp~2w13MiNLaRoCpeKU-Ms~62yr2bWb5U2KyAncFA4aMf1lrWKCcqSHRGol4Zk-FwHhtfqbKC7KNKKCM9Kuf4Xc9VbZuXJlG1eJsAcRBQ247-c99Xb5L~4qMZxUouy3UBk5~M1BSrPPUTSFtj91YOhqZWSnX7jb07OIm6emtkp3YBmtXaJkMtxA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4468,"name":"Food Engineering","url":"https://www.academia.edu/Documents/in/Food_Engineering"},{"id":416118,"name":"Sunflower","url":"https://www.academia.edu/Documents/in/Sunflower"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":1252955,"name":"Ingeniería química","url":"https://www.academia.edu/Documents/in/Ingenier%C3%ADa_qu%C3%ADmica"},{"id":2235646,"name":"Dehulling","url":"https://www.academia.edu/Documents/in/Dehulling"},{"id":4201247,"name":"hydrothermal pretreatment","url":"https://www.academia.edu/Documents/in/hydrothermal_pretreatment"}],"urls":[{"id":38378543,"url":"https://api.elsevier.com/content/article/PII:S0260877418303042?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213264"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality"><img alt="Research paper thumbnail of Dynamics of oil and tocopherol accumulation in sunflower grains and its impact on final oil quality" class="work-thumbnail" src="https://attachments.academia-assets.com/110231886/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality">Dynamics of oil and tocopherol accumulation in sunflower grains and its impact on final oil quality</a></div><div class="wp-workCard_item"><span>European Journal of Agronomy</span><span>, 2017</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="a60635cd5694d01637cbce95d084900b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231886,"asset_id":113213264,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213264"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213264"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213264; 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It is known that these antioxidants present a dilution like relationship with oil weight per grain but the mechanism underlying this relationship are unknown. The aim of this work was to analyze the dynamics of tocopherol accumulation in sunflower grains, its relationship with oil accumulation and its effects on final oil quality in genotypes with different fatty acid composition. Three field experiments were conducted with genotypes with different potential fatty acid composition (a traditional, a high oleic and a high stearic−high oleic) and treatments with different source (intercepted solar radiation) or sink (grains) during grain filling to obtain varied grain filling conditions and grains with different oil concentration and oil unsaturation. Intercepted solar radiation modified oil per grain but did not affect tocopherol per grain. The rate of accumulation explained 79% and 74% of the oil and tocopherol per grain variation, respectively. When intercepted solar radiation increased, the duration of the period of oil and tocopherols accumulation increased, being the first the most responsive. These differences in the duration of accumulation periods are reflected in a larger relative increase in oil than tocopherols per grain and thus a dilution of the latter in the oil. These differences in the dynamics of oil and tocopherol accumulation are common to genotypes with different level of unsaturation. These results help to understand the mechanism associated with the dilution curve of oil tocopherol concentration reported in the literature.","publication_date":{"day":null,"month":null,"year":2017,"errors":{}},"publication_name":"European Journal of Agronomy","grobid_abstract_attachment_id":110231886},"translated_abstract":null,"internal_url":"https://www.academia.edu/113213264/Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality","translated_internal_url":"","created_at":"2024-01-09T03:32:52.663-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231886,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231886/thumbnails/1.jpg","file_name":"j.eja.2017.06.00320240109-1-naj5q4.pdf","download_url":"https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Dynamics_of_oil_and_tocopherol_accumulat.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231886/j.eja.2017.06.00320240109-1-naj5q4-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DDynamics_of_oil_and_tocopherol_accumulat.pdf\u0026Expires=1732756620\u0026Signature=F9oLw7W-F64wNryYSYuxvh~TVBCBObvPEcX4j7l8Xha2pU-ngK~lvOK6MgI8EeWsrQbg4EFLgbgq8vs335BloV05BCEj91XIvpSlxl4JwNYxlDtA-ShiOAHk3nXIKHmS9unQMaU6Iz6fBE~wdHL3HUJ-4vp7w22JtfVec3-v1B6-gykiN3hO~Ehh7483ioexEkPB0xua69g4sASxmFBmuogPIK0zglBDb471Dh3gsKl0NXdZxgLeKw1E7uvEBk95s0W4onGNYvl1n4ApWNr~qc~LICvocFb64YQCchzg8xb0QzejWJcFSkfvZmuoat8U8n2HnuBZk2U6Q2UVgXYMUw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Dynamics_of_oil_and_tocopherol_accumulation_in_sunflower_grains_and_its_impact_on_final_oil_quality","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231886,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231886/thumbnails/1.jpg","file_name":"j.eja.2017.06.00320240109-1-naj5q4.pdf","download_url":"https://www.academia.edu/attachments/110231886/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Dynamics_of_oil_and_tocopherol_accumulat.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231886/j.eja.2017.06.00320240109-1-naj5q4-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DDynamics_of_oil_and_tocopherol_accumulat.pdf\u0026Expires=1732756620\u0026Signature=F9oLw7W-F64wNryYSYuxvh~TVBCBObvPEcX4j7l8Xha2pU-ngK~lvOK6MgI8EeWsrQbg4EFLgbgq8vs335BloV05BCEj91XIvpSlxl4JwNYxlDtA-ShiOAHk3nXIKHmS9unQMaU6Iz6fBE~wdHL3HUJ-4vp7w22JtfVec3-v1B6-gykiN3hO~Ehh7483ioexEkPB0xua69g4sASxmFBmuogPIK0zglBDb471Dh3gsKl0NXdZxgLeKw1E7uvEBk95s0W4onGNYvl1n4ApWNr~qc~LICvocFb64YQCchzg8xb0QzejWJcFSkfvZmuoat8U8n2HnuBZk2U6Q2UVgXYMUw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1037,"name":"Agronomy","url":"https://www.academia.edu/Documents/in/Agronomy"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"}],"urls":[{"id":38378542,"url":"https://api.elsevier.com/content/article/PII:S1161030117300837?httpAccept=text/xml"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213262"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil"><img alt="Research paper thumbnail of Kinetics of tocopherol degradation during the storage of wheat germ oil" class="work-thumbnail" src="https://attachments.academia-assets.com/110231896/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil">Kinetics of tocopherol degradation during the storage of wheat germ oil</a></div><div class="wp-workCard_item"><span>The Canadian Journal of Chemical Engineering</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Tw...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6fffde9e850b56de18176b6ab9221eca" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110231896,"asset_id":113213262,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213262"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213262"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213262; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213262]").text(description); $(".js-view-count[data-work-id=113213262]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213262; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213262']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213262, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "6fffde9e850b56de18176b6ab9221eca" } } $('.js-work-strip[data-work-id=113213262]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213262,"title":"Kinetics of tocopherol degradation during the storage of wheat germ oil","translated_title":"","metadata":{"abstract":"Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.","publisher":"Wiley","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"The Canadian Journal of Chemical Engineering"},"translated_abstract":"Tocopherol degradation in wheat germ oil was studied during storage at different temperatures. Two types of wheat germ were used: heat‐treated germ (HT) and raw germ (RG). The oil was extracted (Soxhlet, n‐hexane) and stored at 25 and 47 °C (82 days) and at ‐20 and 5 °C (600 days). Tocopherols were determined by HPLC. Total tocopherol, α‐tocopherol, and β‐tocopherol decreased following first‐order kinetics. At 25 and 47 °C, the values of the degradation rate constants for total tocopherol were 5.00 × 10−3 days−1 (RG), 3.00 × 10−3 days−1 (HT), and 5.37 ×10−2 days−1 (RG), 2.57 × 10−2 days−1 (HT), respectively, indicating an increase in tocopherol degradation rate with increasing temperature. The reaction rates of total tocopherol were similarly affected at 5 and −20 °C, with lower rate constants (4 × 10−4 and 2 × 10−4 days−1, respectively). α‐tocopherol degraded faster than β‐tocopherol, presenting higher rate constants. Low temperatures favour the preservation of tocopherols.","internal_url":"https://www.academia.edu/113213262/Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil","translated_internal_url":"","created_at":"2024-01-09T03:32:52.497-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":31765407,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110231896,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231896/thumbnails/1.jpg","file_name":"CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A.pdf","download_url":"https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Kinetics_of_tocopherol_degradation_durin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231896/CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_of_tocopherol_degradation_durin.pdf\u0026Expires=1732756620\u0026Signature=G-XVrwuCURApy0vTQ2cfAK6-dBO~GWIkiKXQzdEVzFSfPLZ36o1L7yvcKD81duMudvn-r1nx2Ax0P~UQpgQzOEHjMk8Os0EaZ64fastdqOX4keirqN1eU9WRLCCDDR8K6mdZPUXfPQLHMQ~qN9fhV26LsydZBDwOdGC7D4-Cv1kZF69ug5prpBJDRCi33fc-gHCGj-kAx66TxF8ak-Wz45bOwX3W64-YITKpeba6C12h9yLhFsLA8z28pk86p2v8H2J4n~LzmgHzXKIEsuYc9ku~g6SfIGaPqp8888QSw~Rhk5snORzkxbdvZOUmZKIx2K71UJRoOmRYB5pfrfN-fA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Kinetics_of_tocopherol_degradation_during_the_storage_of_wheat_germ_oil","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":31765407,"first_name":"Susana","middle_initials":null,"last_name":"Nolasco","page_name":"SusanaNolasco","domain_name":"independent","created_at":"2015-06-01T13:29:18.020-07:00","display_name":"Susana Nolasco","url":"https://independent.academia.edu/SusanaNolasco"},"attachments":[{"id":110231896,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110231896/thumbnails/1.jpg","file_name":"CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A.pdf","download_url":"https://www.academia.edu/attachments/110231896/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Kinetics_of_tocopherol_degradation_durin.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110231896/CONICET_Digital_Nro.3b1f9e90-041e-49ab-85ef-37802841b4a7_A-libre.pdf?1704800720=\u0026response-content-disposition=attachment%3B+filename%3DKinetics_of_tocopherol_degradation_durin.pdf\u0026Expires=1732756620\u0026Signature=G-XVrwuCURApy0vTQ2cfAK6-dBO~GWIkiKXQzdEVzFSfPLZ36o1L7yvcKD81duMudvn-r1nx2Ax0P~UQpgQzOEHjMk8Os0EaZ64fastdqOX4keirqN1eU9WRLCCDDR8K6mdZPUXfPQLHMQ~qN9fhV26LsydZBDwOdGC7D4-Cv1kZF69ug5prpBJDRCi33fc-gHCGj-kAx66TxF8ak-Wz45bOwX3W64-YITKpeba6C12h9yLhFsLA8z28pk86p2v8H2J4n~LzmgHzXKIEsuYc9ku~g6SfIGaPqp8888QSw~Rhk5snORzkxbdvZOUmZKIx2K71UJRoOmRYB5pfrfN-fA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":4987,"name":"Kinetics","url":"https://www.academia.edu/Documents/in/Kinetics"},{"id":76228,"name":"Oil","url":"https://www.academia.edu/Documents/in/Oil"},{"id":341079,"name":"Storage","url":"https://www.academia.edu/Documents/in/Storage"},{"id":478916,"name":"Alimentos Y Bebidas","url":"https://www.academia.edu/Documents/in/Alimentos_Y_Bebidas"},{"id":922533,"name":"Tocopherol","url":"https://www.academia.edu/Documents/in/Tocopherol"},{"id":963893,"name":"N Hexane","url":"https://www.academia.edu/Documents/in/N_Hexane"},{"id":1205573,"name":"Tocopherols","url":"https://www.academia.edu/Documents/in/Tocopherols"},{"id":4017940,"name":"Germ","url":"https://www.academia.edu/Documents/in/Germ"}],"urls":[{"id":38378540,"url":"https://onlinelibrary.wiley.com/doi/pdf/10.1002/cjce.22316"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113213261"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113213261/Microwave_Assisted_Extraction_of_Antioxidants_and_Food_Colors"><img alt="Research paper thumbnail of Microwave-Assisted Extraction of Antioxidants and Food Colors" class="work-thumbnail" src="https://attachments.academia-assets.com/110559251/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113213261/Microwave_Assisted_Extraction_of_Antioxidants_and_Food_Colors">Microwave-Assisted Extraction of Antioxidants and Food Colors</a></div><div class="wp-workCard_item"><span>Food Engineering Series</span><span>, 2012</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="32642de0f0051d63e8db5ca4ec1d94e9" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110559251,"asset_id":113213261,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110559251/download_file?st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&st=MTczMjc1MzAyMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113213261"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113213261"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113213261; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=113213261]").text(description); $(".js-view-count[data-work-id=113213261]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 113213261; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='113213261']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 113213261, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "32642de0f0051d63e8db5ca4ec1d94e9" } } $('.js-work-strip[data-work-id=113213261]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":113213261,"title":"Microwave-Assisted Extraction of Antioxidants and Food Colors","translated_title":"","metadata":{"publisher":"Springer US","grobid_abstract":"The objective was to determine the adequate conditions for the microwave-assisted extraction of antioxidant compounds from the seed hull of sunflower hybrids. The existence of genetic and environmental variability in the phenolic content obtained under the selected extraction conditions was also analyzed. The extractions were carried out at 70°C-20 and 90°C-10 min, using water as solvent and a power of 600 W. The total phenol, flavonoid and antioxidant activity were evaluated. The microwave extraction process at 90°C-10 min gave significantly higher values of total phenol (407.13 ± 6.11-512.71 ± 23.54 mg gallic acid⋅100 g −1 hull), flavonoids (210.09 ± 6.15-297.64 ± 5.68 mg catechin⋅100 g −1 hull) and antioxidant activity (76.73 ± 4.40-110.80 ± 3.51 μmol TE⋅g −1 hull) than those obtained at 70°C-20 min. The cultivation environment also significantly affected the antioxidant yield, with total phenol and flavonoid contents being significantly higher for the hybrids grown in Balcarce than for those from Tandil. A significant interaction between hybrids and cultivation environmental was also observed for the antioxidant activity, indicating that the environmental effects were not similar among hybrids. 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