Antioxidant Activity, Physico-Chemical Properties, and Bioactive Compounds of Nigella sativa Seeds and Oil Impacted by Microwave Processing Technique-Reference-Cited by-同舟云学术

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Antioxidant Activity, Physico-Chemical Properties, and Bioactive Compounds of Nigella sativa Seeds and Oil Impacted by Microwave Processing Technique

Published:2024-09 Issue: Volume: Page:e37603
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Oubannin Samira,Jadouali Si Mohamed,Atifi Hajar,Bijla Laila,Ibourki Mohamed,Gagour Jamila,Bouzid Hasna Ait,Aabd Naima Ait,Bouyahya Abdelhakim,Harhar Hicham,Goh Khang Wen,Ming Long Chiau,Razi Pakhrur,Gharby Saïd

Publisher

Elsevier BV

Reference87 articles.

1. Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil;Suri;Food Chemistry,2020

2. A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil;Mazaheri;Food Reviews International,2019

3. Recent advances in the extraction of bioactive compounds from plant matrices and their use as potential antioxidants for vegetable oils enrichment;Oubannin;Journal of Food Composition and Analysis,2024

4. Black Seed Oil Market Size & Share Report, 2028, (n.d.). https://www.grandviewresearch.com/industry-analysis/black-seed-oil-market-report (accessed August 3, 2024).

5. Volatiles distribution in Nigella species (black cumin seeds) and in response to roasting as analyzed via solid-phase microextraction (SPME) coupled to chemometrics;Farag;Industrial Crops and Products,2017

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