In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

Author:

Cecchi LorenzoORCID,Innocenti MarziaORCID,Urciuoli Silvia,Arlorio Marco,Paoli Paolo,Mulinacci NadiaORCID

Funder

Nanette and Valentin Humer of Food & Vine Inc

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Bioactive properties, fatty acid composition and mineral contents of grape seed and oils;Al Juhaimi;South African Journal of Enology and Viticulture,2017

2. Effect of cold press and Soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils;Al Juhaimi;Journal of Food Processing and Preservation,2017

3. Biogenesis of “fusty” defect in virgin olive oils;Angerosa;Grasas y aceites,1996

4. The quality, stability, and bioactive compound composition of virgin and refined organic grape seed oil;Assumpção;JAOCS, Journal of the American Oil Chemists' Society,2014

5. Characterisation of various grape seed oil by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity;Bail;Food Chemistry,2008

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