Determination of amygdalin content in peach oil obtained by pressing method

Determination of amygdalin content in peach oil obtained by pressing method

Authors

  • Zilola Madaminova Namangan Institute of Engineering and Technology
  • Khamdamov Anvar Namangan Institute of Engineering and Technology
  • Xudayberdiyev Absalom Namangan Institute of Engineering and Technology

DOI:

https://doi.org/10.61151/stjniet.v10i1.737

Keywords:

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

Abstract

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.

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Published

2025-03-31

How to Cite

Madaminova, Z., Khamdamov, A., & Xudayberdiyev, A. (2025). Determination of amygdalin content in peach oil obtained by pressing method. Scientific and Technical Journal of Namangan Institute of Engineering and Technology, 10(1), 37–42. https://doi.org/10.61151/stjniet.v10i1.737

Issue

Vol. 10 No. 1 (2025): Scientific and Technical Journal of Namangan Institute of Engineering and Technology

Section

Articles