Study on the Fatty Acids, Aromatic Compounds and Shelf Life of Paeonia ludlowii Kernel Oil

To determine the food potential of Paeonia ludlowii D.Y.Hong (P. ludlowii) kernel oil, in this study, we analysed the fatty acid composition and volatile components of this oil, compared the antioxidant effects of two natural antioxidants on it, and then predicted its shelf life at room temperature...

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Veröffentlicht in:	Journal of Oleo Science 2020, Vol.69(9), pp.1001-1009
Hauptverfasser:	Zhang, Chao-Qi, Xu, Yuan-Jiang, Lu, Ya-Zhou, Li, Lian-Qiang, Lan, Xiao-Zhong, Zhong, Zheng-Chang
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Alkanes Alkenes Antioxidants Aromatic compounds aromatic substance Bamboo Composition Crude oil Fatty acids Flavonoids Kernels Lipids natural antioxidants Oleic acid Paeonia ludlowii kernel oil Polyphenols Room temperature Shelf life unsaturated fatty acids
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