ArticleAntioxidants (Basel, Switzerland)2019
Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils.
Article in Antioxidants (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed.
- Comparative Degumming of Rapeseed Oil: Phospholipid Recovery, Bioactive Lipid Concentrations, and Molecular Remodeling.Molecules (Basel, Switzerland) · 2026Article
- Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating.Foods (Basel, Switzerland) · 2025Article
- Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.Food chemistry: X · 2025Review
- Article
- Thermal processing of pomegranate seed oils underscores their antioxidant stability and nutritional value: Comparison of pomegranate seed oil with sesame seed oil.Food science & nutrition · 2024Article
- Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil.Foods (Basel, Switzerland) · 2023Article
- Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies.Foods (Basel, Switzerland) · 2023Article
- Influence of Seeds' Age and Clarification of Cold-Pressed Raspberry (Foods (Basel, Switzerland) · 2023Article
- Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability.Molecules (Basel, Switzerland) · 2022Article
- Differential scanning calorimetry for authentication of edible fats and oils-What can we learn from the past to face the current challenges?Journal of food and drug analysis · 2022Review
- Physicochemical, Antioxidant and Anticancer Characteristics of Seed Oil from ThreeMolecules (Basel, Switzerland) · 2022Article
- Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids.Foods (Basel, Switzerland) · 2022Article
- Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins.Foods (Basel, Switzerland) · 2022Article
- Proximate Composition, Physicochemical, and Lipids Profiling and Elemental Profiling of Rapeseed (Evidence-based complementary and alternative medicine : eCAM · 2022Article
- Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil.Journal of food science and technology · 2021Article
- Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System.Molecules (Basel, Switzerland) · 2020Article
- Comparative Evaluation ofFoods (Basel, Switzerland) · 2020Article
- Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (International journal of molecular sciences · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.