Article ID Journal Published Year Pages File Type
7601838 Food Chemistry 2012 7 Pages PDF
Abstract
► Neuroprotective effect of terebinth coffees and the fruits of P. terebinthus were investigated. ► Oleic acid was identified as the major fatty acid in the fatty oils. ► α-Pinene (26.31%) was dominant in the essential oil of the fruits of P. terebinthus. ► The production technique of the coffee is a quite important parameter. ► Especially roasting process of fruits affects level of phenolics as well as antioxidant activity.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Neuroprotective potential of some terebinth coffee brands and the unprocessed fruits of Pistacia terebinthus L. and their fatty and essential oil analyses
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