(PDF) Nutritional Value and Volatile Compounds of Black
Keywords: Prunus serotina seeds; black cherry seeds; volatile compounds; proximal analysis; amino acid profile 1. Introduction Prunus serotina Ehrh (American black cherry), commonly called ¡ùcapul³àn¡ì in Mexico, is a native North American tree that belongs to the family Rosaceae [1].
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Vasorelaxant constituents of the leaves of Prumus serotina
Oils from Prunus serotina raw and toasted seeds extracted with hexane and supercritical CO2 were evaluated for their physicochemical characteristics. Supercritical CO2 extracted the least oil (21.
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Spatial variation in soil-borne disease dynamics of a
Request PDF - Spatial variation in soil-borne disease dynamics of a temperate tree, Prunus serotina - Soil-borne pathogens are posited to maintain forest diversity. However, their insitu impact
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Spatio-temporal variation in seed predation by a native
Request PDF - Spatio-temporal variation in seed predation by a native weevil in the invasive Prunus serotina - Invasive species may escape the enemies from their native range (£¦enemy release
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Characteristics of Prunus serotina seed oil - Directory
P. serotina seed oil exhibited at least three distinct thermal structural transitions between -35 and -13¡«C with two reversing transitions between -19 and -12¡«C. Thermal oxidation by differential scanning calorimetry (DSC) revealed a three step oxidation of P. serotina seed oil with the mean onset and oxidation temperatures at 121 and 130-273
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[PDF] Vasorelaxant constituents of the leaves of Prunus
It was found that the essential oil obtained from the leaves of P. serotina promoted vascular smooth muscle relaxation and provided a scientific basis for the traditional use of the Leaves of this plant for the treatment of hypertension. Phytochemical study of the vasorelaxant ethyl acetate fraction obtained from the methanolic extract of the leaves of Prunus serotina resulted in the isolation
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Prunus serotina (Black Cherry) - Gardenia
Buy Plants. Prunus serotina (Black Cherry) is a large deciduous tree of pyramidal to conical habit in youth, becoming oval-headed with spreading, arching branches with age. Its pendulous branches are clothed in oblong, finely serrated, glossy green leaves, 5 in. long (12 cm), with pointed tips. The foliage turns bright golden-yellow and red in
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Characteristics of flaxseed hull oil - Request PDF
This three characteristics peaks were also observed in the thermo-oxidations of flaxseed hull oil (Oomah and Sitter, 2009), rose hip (Rose canina L.) oil (Grajzer et al., 2015), blackberry seed
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Characteristics of Prunus serotina seed oil - Academia.edu
Characteristics of Prunus serotina seed oil (PDF) Characteristics of Prunus serotina seed oil - Alejandra M?lina - Academia.edu Academia.edu no longer supports Internet Explorer.
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Characteristics of Prunus serotina seed oil - Request PDF
Oils from Prunus serotina raw and toasted seeds extracted with hexane and supercritical CO2 were evaluated for their physicochemical characteristics. Supercritical CO2 extracted the least oil (21.
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Characteristics of Prunus serotina seed oil - ScienceDirect
Oils from Prunus serotina raw and toasted seeds extracted with hexane and supercritical CO 2 were evaluated for their physicochemical characteristics. Supercritical CO 2 extracted the least oil (21.3%), with high absorbing carotenoid pigments. P. serotina oil had characteristically high refractive index and density with three typical absorbance peaks in the UVC (100-290 nm) range centred at
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(PDF) Characteristics of Prunus serotina seed oil - Alejandra M?lina - Academia.edu
The spectra were collected in triplicate for each extract. The thermal characteristics of P. serotina seed oil were measured using a modulated differential scanning calorimeter (Modulated DSC-2910, TA Instruments, New Castle, DE). A flow of nitrogen gas (145 ml
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Semantic Scholar extracted view of "Characteristics of Prunus serotina seed oil" by Itsi Alveano Aguerrebere et al. DOI: 10.1016/J.FOODCHEM.2010.07.040 Corpus ID: 84139417 Characteristics of Prunus serotina seed oil @article
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Characteristics of Prunus serotina seed oil. Food Chemistry, 124(3), 983-990 - 10.1016/j.foodchem.2010.07.040 - Sci-Hub
Aguerrebere, I. A., Molina, A. R., Oomah, B. D., & Drover, J. C. G. (2011). Characteristics of Prunus serotina seed oil. Food Chemistry, 124(3), 983-990. doi:10.
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Characteristics of Prunus serotina seed oil
P. serotina seed oil exhibited at least three distinct thermal structural transitions between -35 and -13 C with two reversing transitions between -19 and -12 C. Thermal oxidation by differential scanning calorimetry (DSC) revealed a three step oxidation of P. serotina seed oil with the mean onset and oxidation temperatures at 121 and 130-273¡«C, respectively, depending on processing.
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(PDF) Characteristics of Prunus serotina seed oil - Academia.edu
Characteristics of Prunus serotina seed oil (PDF) Characteristics of Prunus serotina seed oil - Alejandra M?lina - Academia.edu Academia.edu no longer supports Internet Explorer.
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Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds - PMC - National Center for Biotechnology Information
Vitamin analysis showed that raw and toasted P. serotina seeds do not contain vitamins A and C. Vitamin E or Ï«-tocopherol was detected at a concentration of 3.916 mg/100 g in raw seeds, while in toasted seed it was absent. This lost may be associated with vitamin degradation due to temperature exposure [ 27 ].
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[PDF] Nutritional Value and Volatile Compounds of Black Cherry (Prunus serotina) Seeds - Semantic Scholar
It has been previously demonstrated that benzaldehyde possesses a significant vasodilator effect, therefore, the presence of this compound along with oleic, linoleic, and Ï«-eleostearic fatty acids indicate that black cherry seeds consumption might have beneficial effects on the cardiovascular system. Prunus serotina (black cherry), commonly known in Mexico as capul³àn, is used in Mexican
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Characteristics of Prunus serotina seed oil
This page is a summary of: Characteristics of Prunus serotina seed oil, Food Chemistry, February 2011, Elsevier, DOI: 10.1016/j.foodchem.2010.07.040. You can read the full text: Read
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