pH gradient
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Methods for Removal of Rotenone from Brebra (Millettia ferruginea) Seed, Oil and Defatted Flour under Different Treatment Conditions
Abstract: The main objective was to develop and determine the rotenone removal methods from different samples of defatted flour and refined oil. To remove rotenone, ethanol, pH gradient treatment, cooking and roasting were used and rotenone was determined by HPLC analysis. Most of the rotenone (0.701%) from non-defatted flour is lost during defatting (0.37%) and refinery process of oil (0.02%). From raw seed, 84.1, 85.1 and 97.3% rotenone was removed by …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 3, Issue 3, 2013 · pp. 5–11 Read article