Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil

Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (<i>Solanum lycopersicum</i> L.) Seed Oil

In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate...

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Bibliographic Details
Main Authors: Zhiya Niu, Zhongyan Zhu, Jing Zhou, Chengjian Xu, Changqing Wei, Wenyu Liu, Zhanxia Liu, Ting Wang, Hang Xiao
Format: Article
Language:English
Published: MDPI AG 2024-05-01
Series:Foods
Subjects:
tomato seed oil
roasting
chemical composition
oxidative stability index
Online Access:https://www.mdpi.com/2304-8158/13/11/1682

Internet

https://www.mdpi.com/2304-8158/13/11/1682

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