Extraction, fatty acid profile, phytochemical composition and antioxidant activities of fixed oils from spices belonging to Apiaceae and Lamiaceae family
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05036-1.pdf
Reference33 articles.
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2. Al-Jasass FM, Al-Jasser MS (2012) Chemical composition and fatty acid content of some spices and herbs under Saudi Arabia conditions. Sci World J. https://doi.org/10.1100/2012/859892
3. Ashraf M, Ali Q, Iqbal Z (2006) Effect of nitrogen application rate on the content and composition of oil, essential oil and minerals in black cumin (Nigella sativa L.) seeds. J Sci Food Agric 86:871–876. https://doi.org/10.1002/jsfa
4. Atta MB (2003) Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile. Food Chem 83:63–68. https://doi.org/10.1016/S0308-8146(03)00038-4
5. Benzie IFF, Strain JJ (1999) Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol 299(1995):15–27. https://doi.org/10.1016/S0076-6879(99)99005-5
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