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Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil
by
Kaseke, Tafadzwa
, Opara, Umezuruike Linus
, Fawole, Olaniyi Amos
in
Antioxidants
/ Antioxidants - chemistry
/ Bioactive compounds
/ Biphenyl Compounds - chemistry
/ Blanching
/ Carotenoids
/ Carotenoids - chemistry
/ Cellulose
/ Cholestadienols - chemistry
/ Consumption
/ Dienes
/ Dietary Supplements
/ Eicosanoic Acids - chemistry
/ Ethanol
/ Fatty acids
/ Fatty Acids - chemistry
/ Food
/ Food industry
/ Food Technology
/ Free Radical Scavengers - chemistry
/ fruit pomace
/ Fruits
/ Functional foods & nutraceuticals
/ Linoleic acid
/ Linoleic Acid - chemistry
/ Linolenic Acids - chemistry
/ Lipids
/ oil processing
/ Oils & fats
/ Oilseeds
/ Oleic acid
/ Oleic Acid - chemistry
/ Palmitic acid
/ Permeability
/ Phenol - chemistry
/ Phenolic compounds
/ Phenols
/ Phenols - chemistry
/ phytosterol
/ Phytosterols - chemistry
/ Picrates - chemistry
/ Plant Oils - chemistry
/ Pomegranate - chemistry
/ Quality
/ Refractivity
/ Refractometry
/ Researchers
/ Scavenging
/ Seeds
/ Seeds - chemistry
/ Stearic acid
/ Stearic Acids - chemistry
/ Temperature
/ total phenolic compounds
/ Trienes
/ Yield
2020
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Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil
by
Kaseke, Tafadzwa
, Opara, Umezuruike Linus
, Fawole, Olaniyi Amos
in
Antioxidants
/ Antioxidants - chemistry
/ Bioactive compounds
/ Biphenyl Compounds - chemistry
/ Blanching
/ Carotenoids
/ Carotenoids - chemistry
/ Cellulose
/ Cholestadienols - chemistry
/ Consumption
/ Dienes
/ Dietary Supplements
/ Eicosanoic Acids - chemistry
/ Ethanol
/ Fatty acids
/ Fatty Acids - chemistry
/ Food
/ Food industry
/ Food Technology
/ Free Radical Scavengers - chemistry
/ fruit pomace
/ Fruits
/ Functional foods & nutraceuticals
/ Linoleic acid
/ Linoleic Acid - chemistry
/ Linolenic Acids - chemistry
/ Lipids
/ oil processing
/ Oils & fats
/ Oilseeds
/ Oleic acid
/ Oleic Acid - chemistry
/ Palmitic acid
/ Permeability
/ Phenol - chemistry
/ Phenolic compounds
/ Phenols
/ Phenols - chemistry
/ phytosterol
/ Phytosterols - chemistry
/ Picrates - chemistry
/ Plant Oils - chemistry
/ Pomegranate - chemistry
/ Quality
/ Refractivity
/ Refractometry
/ Researchers
/ Scavenging
/ Seeds
/ Seeds - chemistry
/ Stearic acid
/ Stearic Acids - chemistry
/ Temperature
/ total phenolic compounds
/ Trienes
/ Yield
2020
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Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil
by
Kaseke, Tafadzwa
, Opara, Umezuruike Linus
, Fawole, Olaniyi Amos
in
Antioxidants
/ Antioxidants - chemistry
/ Bioactive compounds
/ Biphenyl Compounds - chemistry
/ Blanching
/ Carotenoids
/ Carotenoids - chemistry
/ Cellulose
/ Cholestadienols - chemistry
/ Consumption
/ Dienes
/ Dietary Supplements
/ Eicosanoic Acids - chemistry
/ Ethanol
/ Fatty acids
/ Fatty Acids - chemistry
/ Food
/ Food industry
/ Food Technology
/ Free Radical Scavengers - chemistry
/ fruit pomace
/ Fruits
/ Functional foods & nutraceuticals
/ Linoleic acid
/ Linoleic Acid - chemistry
/ Linolenic Acids - chemistry
/ Lipids
/ oil processing
/ Oils & fats
/ Oilseeds
/ Oleic acid
/ Oleic Acid - chemistry
/ Palmitic acid
/ Permeability
/ Phenol - chemistry
/ Phenolic compounds
/ Phenols
/ Phenols - chemistry
/ phytosterol
/ Phytosterols - chemistry
/ Picrates - chemistry
/ Plant Oils - chemistry
/ Pomegranate - chemistry
/ Quality
/ Refractivity
/ Refractometry
/ Researchers
/ Scavenging
/ Seeds
/ Seeds - chemistry
/ Stearic acid
/ Stearic Acids - chemistry
/ Temperature
/ total phenolic compounds
/ Trienes
/ Yield
2020
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Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil
Journal Article
Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil
2020
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Overview
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. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (
> 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
Publisher
MDPI AG,MDPI
Subject
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