The peony seed oil was prepared by physical pressing method, and the content of alpha-
linolenic acid (ALA) in the obtained peony seed oil and the market peony seed blending oil …

Peanut oil was prepared by cold-pressed with black peanuts and baisha 1016 as raw
materials. The sensory properties, fatty acids, acid values, peroxidation values and …

In order to understand the effect of oil production process on the biologically active
ingredients and antioxidant activity of oil-tea camellia seed oil, oil-tea camellia seeds were …

In order to investigate antioxidant activity of blend walnut oil (walnut oil added with 20%
sacha inchi oil) in vitro, the antioxidant activity of blend walnut oil was evaluated by DPPH …

With peroxide value (POV) and malondialdehyde (MDA) value as indexes, the effects of four
oil-soluble antioxidants (tea polyphenol palmitate, L-ascorbyl palmitate, VE and β-carotene) …

The polyphenol content, vitamin E content, phytosterol content, squalene content, total
flavonoid content, peroxide value and oxidative stability of oil-tea camellia seed oil produced …

Papaya seed oil was extracted by solvent extraction method. Besides, the fatty acid
composition of the obtained papaya seed oil was determined by GC-MS. Furthermore, the …

The effects of four kinds of extraction methods (solvent extraction method, pressing method,
pressing after roasting method, aqueous enzymatic extraction method) on the quality of …

In this study, a nutritious, healthy Chongqing hotpot oil with excellent flavor was blended
while considering nutrition, flavor, and health aspects. Four blended hotpot oils prepared …

Objective: To study the effects of processing techniques on the fatty acid composition,
physicochemical properties and antioxidant properties of peony seed oil. Methods: Peony …