Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents
Mehmet Musa Özcan, Fahad Al Juhaimi, Nurhan Uslu, Isam A. Mohamed Ahmed, Elfadıl E. Babiker, Magdi A. Osman, Mustafa A. Gassem, Hesham A. S. Alqah, Kashif Ghafoor
Topics & Concepts
ChemistryCatechinQuercetinFood scienceSonicationFlavonoidTocopherolAntioxidantChromatographyOrganic chemistryPolyphenolVitamin ENuts composition and effectsPhytochemicals and Antioxidant ActivitiesPlant biochemistry and biosynthesis