Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity-Reference-Cited by-同舟云学术

Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity

Published:2022 Issue:3 Volume:71 Page:333-342
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Cao Weichao¹,Wang Yongjin¹,Shehzad Qayyum²,Liu Zeyi³,Zeng Rongji⁴

Affiliation:

1. International Joint Laboratory on Food Safety, Jiangnan University

2. National Engineering Laboratory for Agri-product Quality Traceability, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University

3. Dushan County Market Supervision and Administration Bureau

4. College of Food and Biological Engineering, Jimei University

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/71/3/71_ess21274/_pdf

Reference29 articles.

1. 1) Chang, M.; Wang, Z.; Zhang, T.; Wang, T.; Wang, X. Characterization of fatty acids, triacylglycerols, phytosterols and tocopherols in peony seed oil from five different major areas in China. Food Res. Int. 137, 109-116 (2020).

2. 2) Zhang, S.; Kang, J.; Che, L. Composition and thermal characteristics of seed oil obtained from Chinese amaranth. LWT-Food Sci. Technol. 111, 39-45 (2019).

3. 3) Mirian, M.; Sawada, L.; Lopes, V.; Tatiane, T.; Christianne, R. Effects of different alcoholic extraction conditions on soybean oil yield, fatty acid composition and protein solubility of defatted meal. Food Res. Int. 62, 662-670 (2014).