Nutritional quality of selected commercially available seed oils and effect of storage conditions on their oxidative stability

The primary objective of this research was to investigate nutritional composition of soybean, canola, cottonseed, palm and rapeseed oils under and the effect of storage conditions on their oxidative stability. Nutritional quality of selected seed oils was determined in term of fatty acids, tocophero...

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Veröffentlicht in:	PloS one 2024-10, Vol.19 (10), p.e0308117
Hauptverfasser:	Ahmed, Iqbal, Chatha, Shahzad Ali Shahid, Iftikhar, Neelam, Farooq, Muhammad Furqan, Zulfiqar, Hira, Ali, Shafaqat, Hussain, Syed Makhdoom, Alshehri, Muhammed Ali, Al-Ghanim, Khalid A, Ijaz Hussain, Abdullah
Format:	Artikel
Sprache:	eng
Schlagworte:	Anisidine Chemical properties Chromatography, High Pressure Liquid Composition effects Dienes Emission analysis Equivalence Fatty acids Fatty Acids - analysis Flavonoids Flavonoids - analysis Food Food Storage - methods Gallic acid Gas chromatography High performance liquid chromatography Inductively coupled plasma Lipids Liquid chromatography Nutritional aspects Nutritive Value Oils & fats Oils and fats, Edible Oxidation Oxidation-Reduction Phenols Phenols - analysis Plant Oils - analysis Plant Oils - chemistry Polyethylene terephthalate Polyunsaturated fatty acids Quercetin Rapeseed Rapeseed oil Seeds - chemistry Shelf life Soybeans Spectrophotometers Spectrophotometry Stability Statistical analysis Storage Storage conditions Tocopherol Tocopherols Tocopherols - analysis Trienes
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