Enhancing Oxidative Stability and Nutritional Quality of Flaxseed Oil Using Apricot, Sesame, and Black Cumin Oil Blends - Muhović, Dino; Cvijanović, Gorica; Bajagić, Marija; Pezo, Lato; Pejić, Lazar; Rabrenović, Biljana (Foods, 2025)
Keywords: Antioxidants; apricot oil; Apricots; Cold; Degradation; Fatty acids; Flaxseed oil; Free radicals; Functional foods & nutraceuticals; High performance liquid chromatography; Linoleic acid; Linolenic acid; Linolenic acids; linseed oil; Lipid peroxidation; Lipids; Metabolic syndrome; Metabolites; Mixtures; Nigella sativa; Nutritive value; oil stabilization; Oleic acid; Omega-3 fatty acids; Oxidation; Oxidation resistance; phenolics; Polyunsaturated fatty acids; Seeds; Sensors; Sesame oil; Stability tests; Statistical analysis; Vegetable oils; Serbia; United States; British Columbia; United States--US; oil stabilization; flaxseed oil; antioxidant capacity; oxidative stability; apricot oil; oil blend; sesame oil; linseed oil; black cumin oil; phenolics