Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i>

Japanese pepper (sansho, <i>Zanthoxylum piperitum</i>) contains several types of sanshools belonging to <i>N</i>-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. In this pape...

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Hlavní autoři:	Takahiko Mitani, Yasuko Yawata, Nami Yamamoto, Yoshiharu Okuno, Hidefumi Sakamoto, Mitsunori Nishide, Shin-ichi Kayano
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-09-01
Edice:	Foods
Témata:	<i>Zanthoxylum piperitum</i> hydroxy-α-sanshool sanshools α-tocopherol stability <i>N</i>-alkylamide
On-line přístup:	https://www.mdpi.com/2304-8158/12/18/3444
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