Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing
Author:
Affiliation:
1. Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
2. Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15266
Reference33 articles.
1. Some compositional characteristics of capers (Capparis spp,) seed and oil
2. Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils
3. Variation in phenolic compounds of Ugni molinae populations and their potential use as antioxidant supplement
4. Antioxidant activity, total phenolic and flavonoid content variation among Tunisian natural populations of Rhus tripartita (Ucria) Grande and Rhus pentaphylla Desf.
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