Proximate Composition of the Apple Seed and Characterization of Its Oil

@article{Yu2007ProximateCO,
  title={Proximate Composition of the Apple Seed and Characterization of Its Oil},
  author={Xiuzhu Yu and F. R. van de Voort and Zhixi Li and T. Yue},
  journal={International Journal of Food Engineering},
  year={2007},
  volume={3}
}
  • Xiuzhu Yu, F. R. van de Voort, +1 author T. Yue
  • Published 2007
  • Chemistry
  • International Journal of Food Engineering
  • Apple seeds, a common byproduct of apple processing, have been examined for their overall proximate composition, fatty acid and amino acid composition of the lipid and protein components, respectively, as well as their key mineral constituents. Proximate analysis indicated that apple seeds are rich in oil content and protein ranging from 27.5 to 28% and 33.8 to 34.5% respectively, comparing favorably with oilseeds. GC analysis indicated high levels of linoleic acid (~49%) with the other… CONTINUE READING

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