• effect of black cumin oil on the oxidative stability

    Effect of black cumin oil on the oxidative stability

    improved its oxidative stability and flavor. Keywords Black cumin oil Thymoquinone Oxidation Sensory Introduction Lipid oxidation has negative effects on food quality and human health.

  • (pdf) effect of black cumin oil on the oxidative stability

    (PDF) Effect of black cumin oil on the oxidative stability

    The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content.

  • effect of black cumin oil on the oxidative stability

    Effect of black cumin oil on the oxidative stability

    Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content.

  • blends of cold pressed black cumin oil and sunflower oil with

    Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with

    Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions

  • nigella sativa l. (black cumin): a promising natural remedy

    Nigella sativa L. (Black Cumin): A Promising Natural Remedy

    Medicinal herbs including black cumin might be a potential source of novel biological compounds that are safer and with fewer side effects. The volatile oil of black cumin and thymoquinone at various doses revealed a dose-reliant anti-inflammatory activity against carrageenan-induced hind paw edema in rats’ parallel to indomethacin .

  • effect of co-pressing of niger ( guizotia abyssinica cass

    Effect of co-pressing of niger ( Guizotia abyssinica Cass

    Effect of co-pressing of niger ( Guizotia abyssinica Cass.) and black cumin ( Nigella sativa ) seeds on yield, oxidative stability and sensory properties of cold pressed oil Oxidation is an important problem in edible oil industry.

  • effects of thymoquinone (volatile oil of black cumin) on

    Effects of thymoquinone (Volatile oil of black cumin) on

    Effect of co-pressing of niger (Guizotia abyssinica Cass.) and black cumin (Nigella sativa) seeds on yield, oxidative stability and sensory properties of cold pressed oil ABSTRACT Oxidation is an ...

  • (pdf) effect of co-pressing of niger (guizotia abyssinica

    (PDF) Effect of co-pressing of niger (Guizotia abyssinica

    Effect of co-pressing of niger (Guizotia abyssinica Cass.) and black cumin (Nigella sativa) seeds on yield, oxidative stability and sensory properties of cold pressed oil ABSTRACT Oxidation is an ...

  • (pdf) evaluation of oxidative stability, fatty acid profile

    (PDF) Evaluation of oxidative stability, fatty acid profile

    Black cumin is a strong aromatic seed which can be used as a nutraceutical or medicinal food. Our aim was to evaluate the fatty acid profile and oxidative stability of black cumin seed (BCS) oil ...

  • vegetable oil blending: a review of physicochemical

    Vegetable oil blending: A review of physicochemical

    Furthermore, sometimes oxidative stability is related to other components. For example, blending cold pressed black cumin oil with sunflower oil did not change the main fatty acid composition, but oxidative stability of the blend improved due to the increase in the level of thymoquinone and tocopherols in the mixed oils (Kiralan et al., 2016).

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