Chemical and phytochemical characterizations of argan oil (Argania spinosa L. skeels), olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia …
Y El Kharrassi, N Maata, MA Mazri… - Journal of food …, 2018 - Springer
The chemical and phytochemical characteristics of argan oil (Argania spinosa L. skeels),
olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia megacantha salm-
dyck) seed oil and cactus cladode essential oil were investigated. The values for acidity
varied from 0.28% in argan oil to 1.05% in olive oil. The peroxide values were between 2.26
and 2.84 meq O 2/kg oil while the coefficients of specific extinction at 232 and 270 nm
ranged from 1.04 to 1.83 and from 0.14 to 0.23, respectively. Regarding fatty acids …
olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia megacantha salm-
dyck) seed oil and cactus cladode essential oil were investigated. The values for acidity
varied from 0.28% in argan oil to 1.05% in olive oil. The peroxide values were between 2.26
and 2.84 meq O 2/kg oil while the coefficients of specific extinction at 232 and 270 nm
ranged from 1.04 to 1.83 and from 0.14 to 0.23, respectively. Regarding fatty acids …
以上显示的是最相近的搜索结果。 查看全部搜索结果