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Abstract Lipoxidation caused by ultrasound treatment was investigated. Its effects on total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA) and phenols extraction kinetics in Tartary buckwheat extracts… Click to show full abstract
Abstract Lipoxidation caused by ultrasound treatment was investigated. Its effects on total phenol content (TPC), total flavonoid content (TFC), antioxidant activity (AA) and phenols extraction kinetics in Tartary buckwheat extracts were also studied. Malondialdehyde (MDA) levels and peroxide value (PV) were used to measure lipoxidation. Kinetic modeling of phenol extraction was also done according to Fick's second law of diffusion. Increasing treatment time increased TPC, TFC and AA significantly (p
Journal Title: Food bioscience
Year Published: 2020
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