Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil

Assessment of the impact of microwave roasting on nutrient content, lipid profile, and oxidative stability of pomegranate seed oil

The pomegranate, Punica granatum L. (Punicaceae), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the most prominent being punicic acid. This study aime...

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Bibliographic Details
Main Authors: Mohammed Amakhmakh, Ahmed Hajib, Walid Belmaghraoui, Hicham Harhar, El Asri Mohammed, Waleed Al Abdulmonem, Khang Wen Goh, Abdelhakim Bouyahya, Abdeslam Meliani
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Pomegranate seeds
Oil
Punicic acid
Oxidadtion
Antioxidant
Food processing
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007636
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