Potential valorization of Cornelian cherry (Cornus mas L.) stones: Roasting and extraction of bioactive and volatile compounds.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129802
Abstract: This study aimed to characterize the antioxidant potential, bioactive and volatile compounds of the stones from fruits of Cornus mas. Both fresh and roasted stones show a high antioxidant potential (166.48-509.74 μmol TE/g dw stones), which… read more here.
Keywords: cornus mas; volatile compounds; bioactive volatile; cornelian cherry ... See more keywords
Study of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107514
Abstract: Abstract Macerates of fruits and leaves of Pistacia lentiscus L. were prepared and analysed with the aim of applying them for active packaging. The profile of forty-four different bioactive volatile compounds was obtained by means… read more here.
Keywords: active packaging; new active; volatile compounds; pistacia lentiscus ... See more keywords