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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...

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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

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