The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.

Publication Details

Journal
Journal of Food Chemistry and Nanotechnology
Published
2024-09-03
DOI
https://doi.org/10.17756/jfcn.2024-184
Primary Topic
Edible Oils Quality and Analysis
Type
article
Field-Weighted Citation Impact
0.00
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article

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

Journal of Food Chemistry and Nanotechnology
Edible Oils Quality and Analysis
article

The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water

article en

Abstract

Ahmad Shakerardekani, Sara Banihashemi, Elham Taghavi and Afsaneh Morshedi In this research, the extract of pistachio hull was used to delay the oxidation of fish oil emulsion in water. Total phenolic compounds, peroxide value and carbonyl value of salmon oil was measured for 3 months storage.

Journal of Food Chemistry and NanotechnologyVol. 10(3)
Life below water
Openalex Percentile: Top 89%
Edible Oils Quality and Analysis
DOIOpen Access PDFOpenAlex
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The Effect of Pistachio Green Hull Extract on the Phenolic Compounds, Peroxide Value and Carbonyl Value of Salmon Oil Emulsion in Water · Journal of Food Chemistry and Nanotechnology (2024) | TGRS Research Map | TGRS