☆ 4.7 Article

Infrared pretreatment for improving oxidative stability, physiochemical properties, phenolic, phytosterol and tocopherol profile of hemp (Cannabis sativa L.) seed oil

INDUSTRIAL CROPS AND PRODUCTS (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Agricultural Engineering

Evaluation of different hemp (Cannabis sativa L.) progenies resulting from crosses with focus on oil content and seed yield

Marjeta Erzen et al.

Summary: This study conducted 17 crosses using 12 different hemp varieties to increase seed yield and oil content. The progeny of the cross between Helena and Tiborszallasi had the highest 100 seed mass, while self-pollinated varieties Finola, Tiborszallasi, Fedora 17, and the cross between Helena and Tiborszallasi produced the highest oil content. The progeny of the cross between Futura 75 and KC Dora showed the most promising results in terms of high yield production. This study provides important data for hemp breeding aiming to increase oil content and seed yield.

INDUSTRIAL CROPS AND PRODUCTS (2023)

添加到收藏夹

Article Chemistry, Applied

Influence of hot-air and infra-red pretreatments on oxidative stability, physicochemical properties, phenolic and fatty acid profile of white and black chia seed (Salvia hispanica L.) oil

Shyam Sundar et al.

Summary: This research investigated the effects of hot-air (HAP) and infra-red (IRP) pretreatments on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO). Higher HAP and IRP exposure duration and temperature significantly increased phenolic compounds, oxidative stability, and Maillard reaction products, while decreasing L*, b*, chroma, and hue values. HAP at 180°C for 15 min resulted in the highest levels of phenolic acids, flavonoids, and hydroxybenzoic acids in the oil. Additionally, HAP was found to be more effective than IRP in improving oil yield, oxidative stability, and phenolic profile.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2023)

添加到收藏夹

Article Chemistry, Applied

Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil

Kanchan Suri et al.

Summary: The study showed that high power microwave roasting (720 W) for 10 minutes resulted in black seed oil with higher total phenolic content, radical scavenging activity, and oxidative stability index, while the highest oil yield and low acid value were observed for black seed oil roasted at 540 W for 10 minutes. Microwave roasting had a slight influence on the fatty acid composition.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Effect of roasting pre-treatment of two grafted pine nuts (Pinus koraiensis) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Jiayi An et al.

Summary: Roasting treatment significantly improves the quality of pine nut oil by increasing oil yield, color, antioxidant activity, and oxidative stability. While roasting decreases tocopherol levels, the chemical composition of oils from roasted pine nuts of different grafted species shows minor variation.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Food Science & Technology

Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil

Dong Zhang et al.

Summary: Increasing roasting temperature and time significantly affect the physicochemical properties and chemical composition of vegetable oils, enhancing their antioxidant activities. Roasting also induces some thermal reactions and the formation of certain pollutants to a certain extent.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

添加到收藏夹

Article Food Science & Technology

Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

Kanchan Suri et al.

Summary: The study investigated the influence of dry air and infrared pre-treatments on the quality characteristics of linseed oil. It was found that dry air roasting at 180 degrees C for 10 min was more effective in improving the oxidative stability, antioxidant activity and other quality characteristics of linseed oil.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

添加到收藏夹

Article Chemistry, Applied

Chemical composition and biological activities of whole and dehulled hemp (Cannabis sativa L.) seeds

Jose Ignacio Alonso-Esteban et al.

Summary: This study aimed to determine the chemical composition of different varieties of whole hemp seeds and commercial dehulled hemp seeds, as well as evaluate their phenolic profiles and properties. The results showed that whole hemp seeds contain more fiber, while dehulled hemp seeds contain more fat and protein. Additionally, whole hemp seed extracts displayed better antioxidant activity compared to dehulled hemp seed extracts.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Chemistry, Applied

Changes in the composition of a cold-pressed hemp seed oil during three months of storage

Matilde Tura et al.

Summary: The composition of cold-pressed hemp seed oil did not significantly change over a 3-month storage period, except for a decrease in peroxide value and 8-tocopherol content.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

添加到收藏夹

Article Chemistry, Applied

Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil

Jianhua Huang et al.

Summary: This study found that different microwave power and time had effects on the minor bioactive components and oxidative stability of perilla oil. Treatment with 700W for 10 minutes significantly increased the oxidative stability of perilla oil and improved some of its bioactive components.

FOOD CHEMISTRY (2022)

添加到收藏夹

Article Food Science & Technology

Impact of infrared and dry-air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil

Shyam Sundar et al.

Summary: This study examines the impact of infrared and dry-air roasting on sesame oil quality and stability characteristics. Dry-air roasting at 180 degrees C for 15 min proves effective in improving sesame oil stability and quality characteristics.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Food Science & Technology

Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil

Halime Ozdemir et al.

Summary: This study investigated the chemical components and oxidative stability of hemp seed under different roasting conditions. It was found that roasting affected the antioxidant content and oxidative stability of hemp seed oil, but specific temperature and duration parameters could produce high-quality roasted hemp seeds.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

添加到收藏夹

Article Food Science & Technology

Impact of intermittent frying on chemical properties, fatty acid composition, and oxidative stability of 10 different vegetable oil blends

Amarbir Kaur et al.

Summary: The study explores the effects of intermittent frying of chickpea splits on 10 vegetable oil blends (VOBs) in terms of chemical properties, viscosity, oxidative stability, and fatty acid composition (FAC). VOB-3 and VOB-7 showed minimal changes in chemical properties, viscosity, and oxidative stability while oil uptake increased with an increment in frying cycles. These two blends are considered suitable for intermittent frying based on their balanced FAC and stability characteristics.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

添加到收藏夹

Article Chemistry, Applied

Isolation of arabinoxylan and cellulose-rich arabinoxylan from wheat bran of different varieties and their functionalities

Amritpal Kaur et al.

Summary: The study evaluated the properties of extracts from the bran of four wheat varieties, finding that the CAX from C-306 had the lowest protein content and highest water holding capacity, while the AE-Hemi-B had exceptionally high bound phenolic and antioxidant content.

FOOD HYDROCOLLOIDS (2021)

添加到收藏夹

Article Food Science & Technology

Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds

Elfadil E. Babiker et al.

Summary: The study revealed that roasting hemp seeds for 14 minutes increased their nutritional and oxidative properties by improving oil, protein, potassium, magnesium, total phenolic, and flavonoid contents. Therefore, roasting for 14 minutes could be considered as the most suitable duration for processing hemp seeds based on the measured parameters.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Review Food Science & Technology

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

William Leonard et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

添加到收藏夹

Article Food Science & Technology

Changes in chemical properties and oxidative stability of refined vegetable oils during short-term deep-frying cycles

Amarbir Kaur et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

添加到收藏夹

Article Food Science & Technology

Effect of microwave roasting on color, total phenol, antioxidant activity, fatty acid composition, tocopherol, and chemical composition of sesame seed and oils obtained from different countries

Isam A. Mohamed Ahmed et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

添加到收藏夹

Article Chemistry, Applied

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

Kanchan Suri et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Agricultural Engineering

A comparative study of seed yield and oil composition of four cultivars of Hemp (Cannabis sativa L.) grown from three regions in northern Iran

Mahnaz Abdollahi et al.

INDUSTRIAL CROPS AND PRODUCTS (2020)

添加到收藏夹

Article Chemistry, Applied

Effect of different microwave power setting on quality of chia seed oil obtained in a cold press

Mehmet Musa Ozcan et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Food Science & Technology

Chemical, thermal, rheological and FTIR studies of vegetable oils and their effect on eggless muffin characteristics

Amarbir Kaur et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)

添加到收藏夹

Article Chemistry, Applied

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil

Kanchan Suri et al.

FOOD CHEMISTRY (2019)

添加到收藏夹

Article Thermodynamics

Solar energy as a process intensification tool for the biodiesel production from hempseed oil

Anilkumar R. Gupta et al.

ENERGY CONVERSION AND MANAGEMENT (2018)

添加到收藏夹

Article Food Science & Technology

Reduction of Chlorophyll in Cold-Pressed Hemp (Cannabis sativa) Seed Oil by Ultrasonic Bleaching and Enhancement of Oxidative Stability

Jingbang Liang et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Effect of hot oven and microwave roasting on garden cress (Lepidium sativum) seed flour quality and fatty acid composition, thermal and dielectric properties of extracted oil

Mehrajfatema Mulla et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Food Science & Technology

Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating

Issa Javidipour et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

添加到收藏夹

Article Chemistry, Applied

Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel

Jau-Tien Lin et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Medicinal

Polyphenolic Compounds and Antioxidant Activity of Cold-Pressed Seed Oil from Finola Cultivar of Cannabis sativa L.

Antonella Smeriglio et al.

PHYTOTHERAPY RESEARCH (2016)

添加到收藏夹

Article Food Science & Technology

Quality evaluation of cold-pressed edible oils from Macedonia

Sanja Kostadinovic Velickovska et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

添加到收藏夹

Article Chemistry, Analytical

Matrix solid-phase dispersion: a simple and fast technique for the determination of phenolic compounds in olive oil by liquid chromatography

Romina P. Monasterio et al.

ANALYTICAL METHODS (2014)

添加到收藏夹

Article Chemistry, Applied

Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils

Sue-Siang Teh et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)

添加到收藏夹

Article Agricultural Engineering

Fatty acid composition and oxidation stability of hemp (Cannabis sativa L.) seed oil extracted by supercritical carbon dioxide

C. Da Porto et al.

INDUSTRIAL CROPS AND PRODUCTS (2012)

添加到收藏夹

Article Chemistry, Applied

Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed

Sodeif Azadmard-Damirchi et al.

FOOD CHEMISTRY (2010)

添加到收藏夹

Article Chemistry, Applied

Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment

Goekhan Durmaz et al.

FOOD CHEMISTRY (2010)

添加到收藏夹

Article Agriculture, Multidisciplinary

Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection

R Mateos et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.