Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBC...

Descripción completa

Detalles Bibliográficos
Autores principales: Szydłowska-Czerniak, Aleksandra, Momot, Monika, Stawicka, Barbara, Rabiej-Kozioł, Dobrochna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9404717/
https://www.ncbi.nlm.nih.gov/pubmed/36009275
http://dx.doi.org/10.3390/antiox11081556

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9404717/
https://www.ncbi.nlm.nih.gov/pubmed/36009275
http://dx.doi.org/10.3390/antiox11081556

Ejemplares similares