Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin

نویسندگان
Agiriga , A.N. ID 1
Iwe , M.O. ID 2
Uzochukwu , S.V.A. ID 3
Olaoye , O.A. ID 4

1 Department .of Food Science and Technology, Federal University Oye-Ekiti, Nigeria

2 Department of Food Science and Technology, Michael Okpara University of Agriculture, Nigeria

3 Department of Plant Science and Biotechnology, Federal University Oye-Ekiti, Nigeria

4 Department of Food Science and Technology, Michael Okpara University of Agriculture, Nigeria

doi
10.18502/jfqhc.10.1.11987
چکیده

Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties, frying, and oxidative stability with those of commercial refined ...

کلیدواژه‌ها
Myristica, Plant oils, Seeds, Phytochemicals, Fatty Acids, Nigeria