Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 873-879

  Ramadan, Mohamed Fawzy ^a   Wahdan, Khaled Mohamed M ^a  

^a Zagazig University   (Egypt)

Author keywords

Antiradical properties; Black cumin oil; Coriander oil; Corn oil; Oxidative stability; Vegetable oil blends

Indexed keywords

ANTI-RADICAL PROPERTIES; CORIANDER OIL; CORN OIL; CUMIN OIL; OXIDATIVE STABILITY; VEGETABLE OIL BLENDS;

BLENDING; FATTY ACIDS; LIPIDS; OLEFINS; OXIDATION RESISTANCE; PHENOLS; POLYUNSATURATED FATTY ACIDS; SEED; STABILITY; VEGETABLE OILS;

MONOUNSATURATED FATTY ACIDS;

ALKENE; BLACK CUMIN SEED OIL; CONJUGATED DIENE DERIVATIVE; CONJUGATED TRIENE DERIVATIVE; CORIANDER SEED OIL; CORN OIL; MONOUNSATURATED FATTY ACID; PEROXIDE; POLYUNSATURATED FATTY ACID; SCAVENGER; TOCOPHEROL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; BLACK CUMIN; CORIANDER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; OXIDATION; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN STABILITY;

CORIANDRUM SATIVUM; NIGELLA SATIVA; ZEA MAYS;

EID: 84855717038     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.054     Document Type: Article

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