Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends

Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends

There is an unmet need for an affordable, high-quality, and non-thermally processed source of omega-3 fatty acids. Cold-pressed flaxseed oil comes closest to meeting these criteria. Flaxseed oil is also subject to rapid oxidative degradation. Sesame, black cumin, and apricot kernel oils are already...

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Bibliographic Details
Main Authors: Dino Muhović, Gorica Cvijanović, Marija Bajagić, Lato Pezo, Lazar Pejić, Biljana Rabrenović
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
oil stabilization
phenolics
flaxseed oil
linseed oil
sesame oil
apricot oil
Online Access:https://www.mdpi.com/2304-8158/14/11/2000
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