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|Title:||Comparative study between biobased fatty acid extract obtained from corn steep liquor and "Tsubaki" extract|
Moldes, A. B.
Cruz, J. M.
|Citation:||Rodríguez-López, L.; Rincón-Fontán, M.; Vecino, Xanel; Bustos, G.; Moldes, A. B.; Cruz, J. M., Comparative study between biobased fatty acid extract obtained from corn steep liquor and "Tsubaki" extract. 1st International Conference Bioresource Technology for Bioenergy, Bioproducts & Environmentally Sustainability. Sitges, Spain, Oct 23-26, 2016.|
|Abstract(s):||[Excerpt] "Tsubaki" is a Japanese camellia oil extract, which is rich in palmitic and linoleic (Omega-6) fatty acids, as well as contain numerous anti-aging polyphenol antioxidants. On the other hand, a bio-based surfactant composed by 64.2% of lipids and 21.9% of proteins can be extracted from corn steep liquor (CSL) following the methodology proposed by Vecino et al. (2015). The aim of this work was to compare some biochemical properties of "Tsubaki" fatty acid extract, included in high-end cosmetic formulations of different brans, and the biobased surfactant obtained from CSL, in terms of surface active capacity reduction as well as in terms of antioxidant activity and fatty acid composition. [...]|
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