Carotenoids and antioxidant activity in virgin palm oil (VPO) produced from palm mesocarp with low heat aqueous-enzyme extraction techniques
Siti Nor Azlina Abd Rashid, Salimah Ab Malik, Khairunnisa Embi, Nur Amalina Mohd Ropi, Harisun Yaakob, Kian Kai Cheng, Mohamad Roji Sarmidi, Hong Yeng Leong
Topics & Concepts
CarotenoidFood scienceChemistryExtraction (chemistry)PectinaseAntioxidantAspergillus nigerEnzyme assayEnzymeChromatographyBiochemistryEdible Oils Quality and AnalysisOil Palm Production and SustainabilityFood Chemistry and Fat Analysis