Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties

Food Chemistry

Volumn 160, Issue , 2014, Pages 90-97

  Taghvaei, Mostafa ^a   Jafari, Seid Mahdi ^a   Assadpoor, Elham ^a   Nowrouzieh, Shahram ^b   Alishah, Omran ^b  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

^b Institute of Cotton Station Research   (Iran)

Author keywords

Cottonseed oil; Microwave assisted extraction; Response surface methodology; Thermal stability

Indexed keywords

EXTRACTION; LINOLEIC ACID; OILSEEDS; OXIDATION RESISTANCE; THERMODYNAMIC STABILITY;

EXTRACTION EFFICIENCIES; LONG TERM STABILITY; MICROWAVE-ASSISTED EXTRACTION; OPTIMUM EXTRACTION CONDITIONS; OXIDATIVE STABILITY; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; TOTAL PHENOLIC CONTENT;

COTTONSEED OIL;

COTTON SEED OIL; FATTY ACID; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; PEROXIDE; SOYBEAN OIL; STEARIC ACID; PHENOL DERIVATIVE;

ARTICLE; CONTROLLED STUDY; DRUG STABILITY; GAS CHROMATOGRAPHY; LIPID COMPOSITION; MICROWAVE RADIATION; MOISTURE; NONHUMAN; OXIDATION; PHYSICAL CHEMISTRY; RESPONSE SURFACE METHOD; CHEMISTRY; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION;

COTTONSEED OIL; FATTY ACIDS; MICROWAVES; OXIDATION-REDUCTION; PHENOLS; PHYSICOCHEMICAL PHENOMENA;

EID: 84898431893     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.064     Document Type: Article

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