Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

Author:

Babiker Elfadıl E.,Uslu Nurhan,Al Juhaimi Fahad,Mohamed Ahmed Isam A.,Ghafoor KashifORCID,Özcan Mehmet Musa,Almusallam Ibrahim A.

Funder

Ministry of Education – Kingdom of Saudi Arabi

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Oxidative stability of flax and hemp oils;Abuzaytoun;Journal of the American Oil Chemists’ Society,2006

2. Official methods of analysis;AOAC,1990

3. Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed;Babiker;Journal of Food Processing and Preservation,2020

4. Hempseed as a nutritional resource: An overview;Callaway;Euphytica,2004

5. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa;Chandrasekara;Journal of Agricultural and Food Chemistry,2011

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