Essential oils are being studied for more than 60 years, but a growing interest has emerged
in the recent decades due to a desire for a rediscovery of natural remedies. Essential oils …

Plant extracts have been long used by the traditional healers for providing health benefits
and are nowadays suitable ingredient for the production of formulated health products and …

Rapeseed oil is the second most abundant produced edible oil in the world with low erucic
acid and low glucosinolate. Thus, the quality of rapeseed oil had attracted global attention …

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and
10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and …

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises
eight oil‐soluble compounds: four tocopherols, namely, α‐, β‐, γ‐, and δ‐tocopherols; and …

Roasting is widely applied in oil processing and employs high temperatures (90–260° C) to
heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores …

Background The adverse environmental impacts of conventional oil processing
technologies have forced the development of new green technologies. The aqueous …

Green solvents are a new class of solvents mostly known for being environmentally friendly.
The main green solvents besides water are organic-based solvents, some ionic liquids …

The present research studied the thermal pre-treatment of non-soaked and soaked black
seed (BS) by microwave radiation (1–3.5 min) in comparison with conventional roasting (2 …

Black cumin seed (BCS) is a novel oil source with potential health benefits. This study
investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180° C for …