Effect of fruit ripening on content and chemical composition of oil from three oil palm cultivars (Elaeis guineensis Jacq.) grown in Colombia

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 18, 2011, Pages 10136-10142

  Prada, Fausto ^a   Ayala Diaz, Iván M ^a   Delgado, Wilman ^b   Ruiz Romero, Rodrigo ^a   Romero, Hernán M ^a,b  

^a Oil Palm Research Center Cenipalma ^*  (Colombia)

^b UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

Author keywords

carotenoids; fatty acids; HPLC; lipids; palm oil; tocols; triacylglycerol

Indexed keywords

CAROTENOIDS; HPLC; PALM OIL; TOCOLS; TRIACYLGLYCEROLS;

FATTY ACIDS; GEOGRAPHICAL REGIONS; GLYCEROL; LINOLEIC ACID; LIPIDS; PALMITIC ACID; PIGMENTS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; VEGETABLE OILS;

FRUITS;

CAROTENOID; FATTY ACID; LIPID; TRIACYLGLYCEROL; VEGETABLE OIL;

ARECACEAE; ARTICLE; CHEMISTRY; COLOMBIA; FRUIT; GROWTH, DEVELOPMENT AND AGING;

ARECACEAE; CAROTENOIDS; COLOMBIA; FATTY ACIDS; FRUIT; LIPIDS; PLANT OILS; TRIGLYCERIDES;

ELAEIS; ELAEIS GUINEENSIS;

EID: 80053117373     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201999d     Document Type: Article

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