Characterization of constituents, quality and stability of pomegranate seed oil (Punica granatum L.)

Autor: Ana Mara de Oliveira e Silva, José Augusto Gasparotto Sattler, Luciana Tedesco Yoshime, Eliane Bonifácio Teixeira de Carvalho, Jorge Mancini-Filho, Rosângela Torres Pavan, Illana Louise Pereira de Melo

Publikováno v: Food Science and Technology, Vol 36, Iss 1, Pp 132-139 (2016)
Food Science and Technology, Volume: 36, Issue: 1, Pages: 132-139, Published: 26 FEB 2016
Food Science and Technology v.36 n.1 2016
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

This study aimed to characterize pomegranate seed oil and evaluate its quality and stability parameters against those of linseed oil. The profile of fatty acids and phytosterols and the content of tocopherols were analyzed by gas chromatography and h

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100132&lng=en&tlng=en