Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted...

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Detalles Bibliográficos
Autores principales: Arab, Radia, Casal, Susana, Pinho, Teresa, Cruz, Rebeca, Freidja, Mohamed Lamine, Lorenzo, José Manuel, Hano, Christophe, Madani, Khodir, Boulekbache-Makhlouf, Lila
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316849/
https://www.ncbi.nlm.nih.gov/pubmed/35889377
http://dx.doi.org/10.3390/molecules27144508

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9316849/
https://www.ncbi.nlm.nih.gov/pubmed/35889377
http://dx.doi.org/10.3390/molecules27144508

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