Colorimetric evaluation of phenolic content and GC-MS characterization of phenolic composition of alimentary and cosmetic argan oil and press cake.

@article{Rojas2005ColorimetricEO,
  title={Colorimetric evaluation of phenolic content and GC-MS characterization of phenolic composition of alimentary and cosmetic argan oil and press cake.},
  author={Luis B Rojas and St{\'e}phane Quideau and Patrick Pardon and Zoubida Charrouf},
  journal={Journal of agricultural and food chemistry},
  year={2005},
  volume={53 23},
  pages={9122-7}
}
The global phenolic content of argan oil and press cake samples (alimentary and cosmetic) was evaluated using the Folin-Ciocalteu colorimetric method and the phenolic composition of argan oil (alimentary and cosmetic) and press cake (alimentary) samples were analyzed by GC-MS after extraction with 80:20 (v/v) methanol:water and silylation. Identification of chromatographic peaks was made by mass selective detection. Nineteen simple phenols were detected, 16 in press cake, 6 in the alimentary… CONTINUE READING
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