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Biochemical Characterization of Coriander Cakes Obtained by Extrusion
Joint Authors
Sriti, Jazia
Neffati, Manel
Msaada, Kamel
Talou, Thierry
Marzouk, Brahim
Source
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2012-11-20
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
This study was designed to examine the effect of operating conditions such as nozzle diameter on fatty acid, sterol, and tocol composition of coriander cakes.
Eight fatty acids were identified, with petroselinic acid accounting for 75–77% of the total fatty acids, followed by linoleic, oleic, and palmitic acids, accounting for 12-13%, 5%, and 3%, respectively, of the total fatty acids.
β-Sitosterol was the major sterol in all oils with 33–35% of total sterols.
The next major sterols in all oils were stigmasterol (24% of total sterols) and Δ7-stigmasterol (15% of total sterols).
Coriander cake contained higher amounts of total tocotrienol where γ-tocotrienol was the main compound.
American Psychological Association (APA)
Sriti, Jazia& Neffati, Manel& Msaada, Kamel& Talou, Thierry& Marzouk, Brahim. 2012. Biochemical Characterization of Coriander Cakes Obtained by Extrusion. Journal of Chemistry،Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-505040
Modern Language Association (MLA)
Sriti, Jazia…[et al.]. Biochemical Characterization of Coriander Cakes Obtained by Extrusion. Journal of Chemistry No. 2013 (2013), pp.1-6.
https://search.emarefa.net/detail/BIM-505040
American Medical Association (AMA)
Sriti, Jazia& Neffati, Manel& Msaada, Kamel& Talou, Thierry& Marzouk, Brahim. Biochemical Characterization of Coriander Cakes Obtained by Extrusion. Journal of Chemistry. 2012. Vol. 2013, no. 2013, pp.1-6.
https://search.emarefa.net/detail/BIM-505040
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-505040