Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients

The essential oils extracted from the peels of two Tuscany Citrus of the Massa province have been characterised. Moreover, the flavedo of these species has been used in the production of two Citrus olive oils (COOs) obtained with an innovative method in which the citrus peels are cryomacerated and t...

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Bibliographic Details
Main Authors: Roberta Ascrizzi, Isabella Taglieri, Cristina Sgherri, Guido Flamini, Monica Macaluso, Chiara Sanmartin, Francesca Venturi, Mike Frank Quartacci, Luisa Pistelli, Angela Zinnai
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Molecules
Subjects:
SPME
gas chromatography-mass spectrometry
essential oils
volatile organic compounds
Citrus
carotenoids
naringenin
tyrosol
hydroxytyrosol
Online Access:http://www.mdpi.com/1420-3049/24/1/65

Internet

http://www.mdpi.com/1420-3049/24/1/65

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