The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity
Author:
Affiliation:
1. Yildiz Technical University, Turkey
2. Trakya University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Reference55 articles.
1. Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer;Akcicek A.;Journal of Food Process Engineering,2018
2. Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds;Akin G.;Grasas y Aceites,2018
3. Anti-inflammatory activity of two varieties of pumpkin seed oil in an adjuvant arthritis model in rats;Al-Okbi S. Y.;Grasas y Aceites,2017
4. A comparative assessment of anti-inflammatory, anti-oxidant and anti-bacterial activities of hybrid and indigenous varieties of pumpkin (Cucurbita maxima Linn.) seed oil;Amin M. Z.;Biocatalysis and Agricultural Biotechnology,2020
5. Association on Official Analytical Chemists,2000
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