Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1848-1855

  Van Hoed, V ^a   Barbouche, I ^a,b   De Clercq, N ^a   Dewettinck, K ^a   Slah, M ^b   Leber, E ^c   Verhe R ^a  

^a GHENT UNIVERSITY   (Belgium)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^c Aprs Vin Enterprises Inc   (United States)

Author keywords

Antioxidants; Blackberry; Blueberry; Cranberry; Kiwi; Oxidative stability; Phenolic compounds; Red raspberry; Seed oil; Strawberry; Tocopherols

Indexed keywords

ANTIOXIDANTS; BLACKBERRY; BLUEBERRY; CRANBERRY; KIWI; OXIDATIVE STABILITY; PHENOLIC COMPOUNDS; RED RASPBERRY; SEED OIL; STRAWBERRY; TOCOPHEROLS;

FRUITS; OILS AND FATS; OXIDATION RESISTANCE; PHENOLS; STABILITY;

SEED;

ALPHA TOCOPHEROL; ALPHA TOCOTRIENOL; BLACKBERRY OIL; BLUEBERRY OIL; COUMARIC ACID; CRANBERRY OIL; DELTA TOCOPHEROL; DELTA TOCOTRIENOL; FATTY ACID; FERULIC ACID; GAMMA TOCOPHEROL; GAMMA TOCOTRIENOL; HOMOVANILLIC ACID; KIWIFRUIT OIL; PARA COUMARIC ACID; PEROXIDE; PROTOCATECHUIC ACID; RASPBERRY OIL; SINAPIC ACID; STRAWBERRY OIL; TOCOPHEROL; TYROSOL; UNCLASSIFIED DRUG; VANILLIC ACID; VANILLIN; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; BERRY; BLACKBERRY; BLUEBERRY; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLD PRESS; COLOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRANBERRY; EXTRACTION; FILTRATION; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KIWIFRUIT; OXIDATION; RASPBERRY; STRAWBERRY;

FRAGARIA X ANANASSA; RUBUS; RUBUS IDAEUS; VACCINIUM; VACCINIUM MACROCARPON;

EID: 79953229524     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.134     Document Type: Article

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