Effect of Roasting Process on Total Phenolic Compounds and Î³-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum).

Jannat, Behrooz; Oveisi, Mohammad Reza; Sadeghi, Naficeh; Hajimahmoodi, Mannan; Behzad, Masoomeh; Nahavandi, Bahman; Tehrani, Shirin; Sadeghi, Fatemeh; Oveisi, Morvarid

Jannat, Behrooz; Oveisi, Mohammad Reza; Sadeghi, Naficeh; Hajimahmoodi, Mannan; Behzad, Masoomeh; Nahavandi, Bahman; Tehrani, Shirin; Sadeghi, Fatemeh; Oveisi, Morvarid.

Afiliação

Jannat B; Food and Drug Laboratory Research Center, Ministry of Health and Medical Education, Tehran, Iran.
Oveisi MR; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Sadeghi N; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Hajimahmoodi M; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Behzad M; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Nahavandi B; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Tehrani S; Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Sadeghi F; Islamic Azad University of Pharmaceutical Sciences, Tehran, Iran.
Oveisi M; Islamic Azad University of Pharmaceutical Sciences, Tehran, Iran.

Iran J Pharm Res ; 12(4): 751-8, 2013.

Article em En | MEDLINE | ID: mdl-24523755

Palavras-chave

Roasting temperature and time; Sesame seeds; Total phenol compounds; Î³-Tocopherol

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Iran J Pharm Res Ano de publicação: 2013 Tipo de documento: Article País de afiliação: Irã País de publicação: Holanda

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