Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions.

Abstract

Natural (raw) hazelnut was extracted with 80% (v/v) acetone to obtain crude phenolic extract that was then fractionated for elution of low-molecular weight (LMW) and high-molecular weight (HMW) fractions. LMW fraction was further purified (LWM-FP) to remove sugars and organic acids. The crude extract and its fractions were determined by measuring their… (More)
DOI: 10.1016/j.foodchem.2016.09.070

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