Determination of amygdalin content in peach oil obtained by pressing method

Madaminova, Zilola, Khamdamov, Anvar, Xudayberdiyev, Absalom

Наманган муҳандислик­технология институти илмий­техника журнали · 2025-yil

Annotatsiya

The aim of this study is to determine the amygdalin content in peach oil obtained using the pressing method. This information is crucial for evaluating the quality of peach oil and expanding its potential applications in pharmacological and food industries. Additionally, the study examines the effect of the pressing process on the amygdalin content, providing a significant scientific basis for optimizing peach oil production processes in the future.

Maqola ma’lumotlari
MualliflarMadaminova, Zilola, Khamdamov, Anvar, Xudayberdiyev, Absalom
JurnalНаманган муҳандислик­технология институти илмий­техника журнали
Nashr sanasi2025-03-31
Jild10
Son1
Betlar37-42
TilIngliz
DOI10.61151/stjniet.v10i1.737

Kalit so‘zlar

Peach oil, pressing, amygdalin, chromatography, water-soluble vitamins, acetonitrile, concentration, phosphorus, acetate buffer

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