Isomerization and Stabilization of Amygdalin from Peach Kernels

Isomerization and Stabilization of Amygdalin from Peach Kernels

In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (<span style="font-variant: small-caps;">L</span>-amygda...

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Bibliographic Details
Main Authors: Decai Zhang, Jianfen Ye, Yu Song, Yingying Wei, Shu Jiang, Yi Chen, Xingfeng Shao
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Molecules
Subjects:
amygdalin
isomerization
HepG2 cells
peach kernels
hydrogel beads
Online Access:https://www.mdpi.com/1420-3049/28/11/4550

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