Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages.
Gabriela MarcelinoJuliana R DonadonAnderson Rl CairesFlavio S MichelsLincoln Cs OliveiraMário R CortesIriani R MaldonadeLeandro F CavalheiroCarlos Ed NazárioMário R Maróstica JúniorNathalia Md SantosPatrícia B BatistaArnildo PottÂngela Alves NunesPriscila S FigueiredoPriscila A HianeValter A NascimentoRita Ca GuimarãesPublished in: Journal of the science of food and agriculture (2019)
Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry.
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