Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil

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Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil

The main objective of this study was to investigate the effect of Nigella sativa L. extract as a natural antioxidant on the physicochemical changes of frying oil. Two different techniques namely, supercritical CO2 extraction (SC-CO2) and solvent extraction were utilized to extract the oil from Nigel...

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Bibliographic Details
Main Author:	Solati, Zeinab
Format:	Thesis
Language:	English
Published:	2011
Subjects:	Antioxidants - Physiological effect Black Cumin Deep frying - Analysis
Online Access:	http://psasir.upm.edu.my/id/eprint/26992/ http://psasir.upm.edu.my/id/eprint/26992/1/FSTM%202011%2022R.pdf

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