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Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil
2021
Grasas y Aceites
Plum kernels of the "Čačanska rodna" variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum
doi:10.3989/gya.0100201
fatcat:2ighorreijdzdepgx34db7c3wm