![]() Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. ![]() The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Acco) were independently blanched (95 ± 2 ☌/3 min) and microwave heated (261 W/102 s) before cold pressing. The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing.
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