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Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil

Qile Xia1, Siyi Pan, Meiyu Zheng

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|July 23, 2013
PubMed

Keywords:
AVBKOBayberry kernel oilFAMEsFIDFatty acid profileICRInstitute of Cancer ResearchNADPNIHNational Institutes of HealthOxidative stabilityPCBPOVSC-CO(2)SDSFESupercritical carbon dioxide extractionToxicological safetyacid valuebayberry kernel oilfatty acid methyl estersflame ionization detectornicotinamide adenine dinucleotide phosphateperoxide valuepolychlorinated biphenylstandard deviationsupercritical carbon dioxidesupercritical fluid extraction

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