Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Abstract This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and high performance liquid chromatography, re...

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Bibliographic Details
Main Authors: Illana Louise Pereira de MELO, Eliane Bonifácio Teixeira de CARVALHO, Ana Mara de Oliveira e SILVA, Luciana Tedesco YOSHIME, José Augusto Gasparotto SATTLER, Rosângela Torres PAVAN, Jorge MANCINI-FILHO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-03-01
Series:Food Science and Technology
Subjects:
punicic acid
tocopherols
phytosterols
coupled oxidation of β-carotene
DPPH
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en

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