Oxidation stability of seed oils from four woody oil plant species

Oxidation stability of seed oils from four woody oil plant species

The oil content, fatty acid, oil quality and oxidation stability of seeds of four woody oil plants (pecan, Camellia oleifera, Torreya grandis and walnut) were analyzed. The results showed that pecan oil had the strongest antioxidant activity, the variation range of FFA, peroxide value(PV), UV absorp...

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Bibliographic Details
Main Authors: Yaping Wang, Liu Yang, Xiaohua Yao, Kailiang Wang, Yongqing Cao, Chengcai Zhang, Jun Chang, Huadong Ren
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:CyTA - Journal of Food
Subjects:
Woody oil
quality index
heating test
oxidation stability
correlation analysis
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2023.2285839
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