Effect of flavonoid extracts from grapefruit seeds and peel flour on soybean oil stability
The antioxidant activity of the aqueous extracts from grapefruit seed and peel was evaluated. The seeds and peels were transformed into flour and the flavonoids were extracted by means of organic solvents in the following flour/solvent ratios: 05:25; 1:25 and 2:25. Then, single extractions with 25mL...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2007-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/446 |