Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils

Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars and their residual cakes and virgin oils (screw pressing) were studied using high-performance liquid chromatography–diode array detection–electrospray ionization–tandem mass spectrometry. A total of 25 compounds were identified and q...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2019-04, Vol.67 (13), p.3583-3594
Hauptverfasser:	Ojeda-Amador, Rosa M, Salvador, María Desamparados, Fregapane, Giuseppe, Gómez-Alonso, Sergio
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - chemistry Antioxidants - isolation & purification Phenols - chemistry Phenols - isolation & purification Pistacia - chemistry Pistacia - classification Plant Extracts - chemistry Plant Extracts - isolation & purification Plant Oils - chemistry Seeds - chemistry Seeds - classification Waste Products - analysis
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