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The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils
In this study, the effect of drying temperature on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol content of citrus seeds and oils were studied. Kinnow mandarin seed, dried at 60 °C, exhibited the highest antioxidant activity. Orlendo orange seed had the maximum tota...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5756199/ https://ncbi.nlm.nih.gov/pubmed/29358810 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2895-y |
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