Studies on Moringa oleifera seeds. 2. Thermal degradation of roasted seeds.

Authors

Irene M. Villasenor
Fabian M. Dayrit, Ateneo de Manila UniversityFollow
Clara Lim-Sylianco

Document Type

Article

Publication Date

1990

Abstract

The thermal degradation products of roasted seeds of the ben tree were compared to the non-roasted seeds. Analysis showed that 4(alpha-L-rhamnosyloxy) phenylacetonitrile is a thermal degradation product of 4(alpha-L-rhamnosyloxy) benzyl glucosinolate during roasting.

Recommended Citation

Villasenor, I. M., Dayrit, F. M., & Lim Sylianco, C. Y. (1990). Studies on Moringa oleifera seeds. 2. Thermal degradation of roasted seeds. Philippine Journal of Science, 119(1), 33-39.