Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed

The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The...

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Detalles Bibliográficos
Autores principales: Kaseke, Tafadzwa, Opara, Umezuruike Linus, Fawole, Olaniyi Amos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066041/
https://www.ncbi.nlm.nih.gov/pubmed/33810607
http://dx.doi.org/10.3390/foods10040712

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066041/
https://www.ncbi.nlm.nih.gov/pubmed/33810607
http://dx.doi.org/10.3390/foods10040712

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