Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability

The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by...

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Detalles Bibliográficos
Autores principales: Hassanein, Minar Mahmoud M., Abdel-Razek, Adel Gabr, Affifi, Sherine Mohamed, Qian, Ying, Radziejewska-Kubzdela, Elżbieta, Siger, Aleksander, Rudzińska, Magdalena, Abo-Elwafa, Ghada Ahmed, Grygier, Anna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735629/
https://www.ncbi.nlm.nih.gov/pubmed/36500618
http://dx.doi.org/10.3390/molecules27238526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9735629/
https://www.ncbi.nlm.nih.gov/pubmed/36500618
http://dx.doi.org/10.3390/molecules27238526

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