Antioxidant activity of almonds and their by-products in food model systems

@article{Wijeratne2006AntioxidantAO,
  title={Antioxidant activity of almonds and their by-products in food model systems},
  author={Subhashinee S. K. Wijeratne and R. Amarowicz and F. Shahidi},
  journal={Journal of the American Oil Chemists' Society},
  year={2006},
  volume={83},
  pages={223-230}
}
  • Subhashinee S. K. Wijeratne, R. Amarowicz, F. Shahidi
  • Published 2006
  • Chemistry
  • Journal of the American Oil Chemists' Society
  • Antioxidant activities of almond whole seed, brown skin, and green shell cover extracts, at 100 and 200 ppm quercetin equivalents, were evaluated using a cooked comminuted pork model, a β-carotene-linoleate model, and a bulk stripped corn oil system. Retention of β-carotene in a β-carotene-linoleate model system by almond whole seed, brown skin, and green shell cover extracts was 84–96, 74–83, and 71–93%, respectively. In a bulk stripped corn oil system, green shell cover extract performed… CONTINUE READING
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