Oxidative Stability at Different Storage Conditions and Adulteration Detection of Prickly Pear Seeds Oil

Lipid oxidation and adulteration have a negative impact on functionality and notoriety of foods especially vegetable oils and cause economic losses. The present study investigates the control of two commercial quality aspects of prickly pear seeds oil (PPSO): oxidative stability during storage and d...

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Veröffentlicht in:	Journal of food quality 2020-09, Vol.2020 (2020), p.1-12, Article 8837090
Hauptverfasser:	Harrak, Hasnaâ, Gadhi, Chemseddoha, El Antari, Abderraouf, Ettalibi, Fatima
Format:	Artikel
Sprache:	eng
Schlagworte:	Carotenoids Chlorophyll Chromatography Contamination Cosmetics Endangered & extinct species Extinction Fatty acids Food quality Food Science & Technology Iodine Life Sciences & Biomedicine Nitrogen Oxidation Phenolphthalein Potash Potassium Principal components analysis Science & Technology Seeds Tocopherols
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