Effect of solvents and methods of stirring in extraction of lycopene, oleoresin and fatty acids from over-ripe tomato

International Journal of Food Sciences and Nutrition

Volumn 65, Issue 2, 2014, Pages 187-193

  López Cervantes, Jaime ^a   Sánchez Machado, Dalia I ^a   Valenzuela Sánchez, Karla P ^a   Núñez Gastélum, José A ^a   Escárcega Galaz, Ana A ^a   Rodríguez Ramírez, Roberto ^a  

^a INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

Author keywords

Carotenoids; Fatty acid; Gas chromatography; HPLC; Nutritional composition; Tomato

Indexed keywords

ACETONE; CAROTENOID; LINOLEIC ACID; LIPID; LYCOPENE; OLEORESINS; PLANT EXTRACT; PLANT MEDICINAL PRODUCT; SOLVENT; STEARIC ACID; STEARIC ACID DERIVATIVE; UNSATURATED FATTY ACID; WATER;

ARTICLE; BIOAVAILABILITY; CHEMISTRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; ISOLATION AND PURIFICATION; POWDER; TOMATO;

ACETONE; BIOLOGICAL AVAILABILITY; CAROTENOIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS, UNSATURATED; FRUIT; LINOLEIC ACID; LIPIDS; LYCOPERSICON ESCULENTUM; PLANT EXTRACTS; PLANT PREPARATIONS; POWDERS; SOLVENTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; STEARIC ACIDS; WATER;

EID: 84894549405     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.839630     Document Type: Article

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