Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition

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...

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Bibliographic Details
Main Authors:	J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2023-03-01
Series:	Grasas y Aceites
Subjects:	Black cumin seed oil Fatty acids Microwave pretreatment Oxidative stability
Online Access:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1971

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