Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

LWT

Volumn 44, Issue 10, 2011, Pages 2032-2039

  Wu, Hao ^a,c   Shi, John ^a   Xue, Sophia ^a   Kakuda, Yukio ^b   Wang, Dongfeng ^a,c   Jiang, Yueming ^d   Ye, Xingqian ^e   Li, Yanjun ^f   Subramanian, Jayasankar ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

^c OCEAN UNIVERSITY OF CHINA   (China)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

^e ZHEJIANG UNIVERSITY   (China)

^f Wahaha Research Institute   (China)

Author keywords

Antioxidant; Fatty acids; Functional food; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; CHLORINE COMPOUNDS; ESSENTIAL OILS; ETHERS; FATTY ACIDS; FLAVONOIDS; FRUITS; FUNCTIONAL FOOD; HEXANE; HYDROLYSIS; ORGANIC SOLVENTS; OXIDATION; PEROXIDES; PHENOLS; PHYSICOCHEMICAL PROPERTIES; POTASSIUM HYDROXIDE; UNSATURATED COMPOUNDS; UNSATURATED FATTY ACIDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DIFFERENT SOLVENTS; EPICATECHIN GALLATE; FATTY ACID COMPOSITION; PETROLEUM ETHER; PHENOLIC COMPOUNDS; SOXHLET EXTRACTION;

LINOLEIC ACID;

PRUNUS; PRUNUS PERSICA;

EID: 80051787001     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.05.012     Document Type: Article

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