Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Fur...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Tafadzwa Kaseke, Umezuruike Linus Opara, Olaniyi Amos Fawole
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2020-05-01
Sarja:	Molecules
Aiheet:	oil processing fruit pomace phytosterol total phenolic compounds carotenoids
Linkit:	https://www.mdpi.com/1420-3049/25/11/2554
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