Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods

Industrial Crops and Products

Volumn 57, Issue , 2014, Pages 52-58

  Kiralan, Mustafa ^a   Özkan, Gülcan ^b   Bayrak, Ali ^c   Ramadan, Mohamed Fawzy ^d,e  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

^d Zagazig University   (Egypt)

^e UMM AL QURA UNIVERSITY   (Saudi Arabia)

Author keywords

Cold pressing; Extraction; Microwave; Nigella sativa; Oil; Oxidative stability

Indexed keywords

EXTRACTION; FATTY ACIDS; MICROWAVES; OILS AND FATS; OXIDATION RESISTANCE; REFRACTIVE INDEX; SOLVENTS;

ACCELERATED OXIDATIONS; COLD-PRESSING; EXTRACTION TECHNIQUES; NIGELLA SATIVA; OIL; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; ULTRAVIOLET ABSORPTION;

SOLVENT EXTRACTION;

BIOACTIVITY; ESSENTIAL OIL; FATTY ACID; HERB; MICROWAVE RADIATION; OIL; OXIDATION; PHENOLIC COMPOUND; PHYSICOCHEMICAL PROPERTY; SOLVENT; STABILIZATION;

EID: 84897969847     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.03.026     Document Type: Article

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