Evaluation of oxidative stability, fatty acid profile, and antioxidant properties of black cumin seed oil and extract

Journal of Food Measurement and Characterization

Volumn 13, Issue 1, 2019, Pages 383-389

  Soleimanifar, Matin ^a   Niazmand, Razieh ^b   Jafari, Seid Mahdi ^a  

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

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Antioxidant activity; Nigella sativa; Oxidation; Peroxide value; Phenolic compounds

Indexed keywords

ANTIOXIDANTS; OXIDATION; PALMITIC ACID; PHENOLS; PLANTS (BOTANY); POLYUNSATURATED FATTY ACIDS; REFRACTIVE INDEX; SATURATED FATTY ACIDS; STABILITY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; DEGREE OF UNSATURATIONS; NIGELLA SATIVA; OXIDATIVE STABILITY INDEX; PEROXIDE VALUE; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PROPERTY;

SOYBEAN OIL;

EID: 85055339126     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-018-9953-7     Document Type: Article

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