The phenolic compounds, tocopherols, and phytosterols in the edible oil of guava (Psidium guava) seeds obtained by supercritical CO2 extraction
Carlos‐Eduardo Narváez‐Cuenca, Mary-Lucía Inampues-Charfuelan, Andrés Hurtado-Benavides, Fabián Parada‐Alfonso, Jean‐Paul Vincken
Topics & Concepts
ChemistryPhytosterolVanillic acidFood scienceOleic acidPsidiumTocopherolExtraction (chemistry)Linoleic acidVanillinCinnamic acidOrganic chemistryChromatographyAntioxidantBotanyFatty acidBiochemistryVitamin EBiologyEssential Oils and Antimicrobial ActivityPhytochemicals and Antioxidant ActivitiesPsidium guajava Extracts and Applications