Sour Cherry (<i>Cerasus vulgaris Miller</i>) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="8"><hr/></td></tr><tr class="thead"><td class="align_left">Acid value (mg KOH/g oil)</td><td class="align_center">PV (mEq O<sub>2</sub>/kg oil)</td><td class="align_center">Amygdalin content (mg/g)</td><td class="align_center">Anisidine index</td><td class="align_center">OS (h)</td><td class="align_center">Iodine value (mg I<sub>2</sub>/g fat)</td><td class="align_center">Saponification value (mg KOH/g fat)</td><td class="align_center">Unsaponifiable matter (%)</td></tr><tr><td class="thead-hr" colspan="8"><hr/></td></tr><tr><td class="align_left">1.36 ± 0.13</td><td class="align_center">0.99 ± 0.08</td><td class="align_center">ND</td><td class="align_center">0.15 ± 0.02</td><td class="align_center">3.00 ± 0.20</td><td class="align_center">130.99 ± 0.22</td><td class="align_center">194.0 ± 0.10</td><td class="align_center">0.89 ± 0.01</td></tr><tr class="table-tr"><td colspan="8"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Data are expressed as the means ± SD for three replicates, <i>p</i> ≤ 0.001.<br/></div></td></tr></table>

<div>Quality parameters of sour cherry kernel oil.</div>

Journal of Food Quality

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Table 1

Table 1: Sour Cherry (<i>Cerasus vulgaris Miller</i>) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties 

Table 1 | Sour Cherry (Cerasus vulgaris Miller) Kernel Oil as the Novel Functional Edible Oil: Sensory Evaluation and Antioxidant and Physicochemical Properties 