Abstract:The purpose of this work was to identify the volatile components of essential oil extracted from Celeriac (Apium graveolens) leaves (CEO) and assess its antioxidant performance during thermal oxidation of fish oil. Steam distillation method and Clavenger apparatus was used to extrat of CEO from fresh leafs. The volatile component analysis revealed that 98.81% of the volatile components in the resulting product could be recognized. Following examination, the principal components of the product were discovered t… Show more
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