Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil-Reference-Cited by-同舟云学术

Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus ( Opuntia ficus‐indica L.) seed oil

Published:2021-07-23 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Nounah Issmail¹^ORCID,Gharby Said²^ORCID,Hajib Ahmed¹,Harhar Hicham³^ORCID,Matthäus Bertrand⁴^ORCID,Charrouf Zoubida¹

Affiliation:

1. Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco

2. Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant Université Ibn Zohr Agadir Morocco

3. Laboratoire de Matériaux, Nanotechnologie et Environnement LMNE Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco

4. Department of Safety and Quality of Cereals Max Rubner‐Institut, Federal Research Institute for Nutrition and Food Detmold Germany

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15747

Reference89 articles.

1. Quality changes of selected vegetable oils during frying of doughnuts;Aggelousis G.;La Rivista Italiana Delle Sostanze Grasse,1997

2. The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits

3. The eﬀect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar