Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition
The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2023-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1971 |