Optimal ripening stage for maximizing fatty acid and tocopherol content, and antioxidant activity in Pistacia lentiscus fruit oil
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science
Link
https://link.springer.com/content/pdf/10.1007/s42535-023-00805-z.pdf
Reference18 articles.
1. Ait Mohand B, EL Antari A, Benkhalti F (2022) Influence of maturity stage on chemical composition and antioxidant activity of Pistacia lentiscus seed oils. Arab J Med Aromatic Plants 8(1):171–186. https://doi.org/10.48347/IMIST.PRSM/ajmap-v8i1.27039
2. Baccouri O, Guerfel M, Baccouri B, Cerretani L, Bendini A, Lercker G, Zarrouk M, Daoud Ben Miled D (2008) Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem 109(4):743–754. https://doi.org/10.1016/j.foodchem.2008.01.034
3. Boudieb K, Ait Slimane-Ait Kaki S, Amellal-Chibane H (2019) Effect of maturation degree on the fixed oil chemical composition, phenolic compounds, mineral nutrients and antioxidant properties of Pistacia lentiscus L. fruits. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 47(3):836–847. https://doi.org/10.15835/nbha47311534
4. Charef M, Yousfi M, Saidi M, Stocker P (2008) Determination of the fatty acid composition of Acorn (Quercus), Pistacia lentiscus seeds growing in Algeria. J Am Oil Chem Soc 85(10):921–924. https://doi.org/10.1007/s11746-008-1283-1
5. Dag A, Kerem Z, Yogev N, Zipori I, Lavee S, Ben-David E (2011) Influence of time of harvest and maturity index on olive oil yield and quality. Sci Hort 127(3):358–366. https://doi.org/10.1016/j.scienta.2010.11.008
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