Optimization and validation of a simplified methodology for simultaneous extraction of fatty acids and tocopherol homologues in peanuts

Author:

Juan-Polo AdrianaORCID,Sanahuja Ana BeltránORCID,Prats Moya Maria Soledad,Monedero Prieto María,Sanchez Reig Carmen,Maestre Pérez Salvador E.ORCID

Funder

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils;Aljuhaimi;J. Food Process. Preserv.,2018

2. Influence of oven and microwave roasting on bioproperties, phenolic compounds, fatty acid composition, and mineral contents of nongerminated peanut and germinated peanut kernel and oils;Aljuhaimi;J. Food Process. Preserv.,2018

3. Optimization of extraction conditions by response surface methodology for preparing partially defatted peanut;Badwaik;Int. Food Res. J.,2012

4. Cálculo de la incertidumbre asociada a los resultados basado en la validación de un procedimiento de análisis. Aplicación en la determinación de cloruros por HPLC en lixiviados;Bánguena-Polo;AFINIDAD LXV,2008

5. Rapid preparation of fatty acid esters directly from ground peanuts;Barnes;J. Chromatogr. Sci.,1972

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