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Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil.

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Title: Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil.
Authors: Qin Z; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Chang YL; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Yang ZC; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Fan W; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China., Chen ZM; School of International Education, Henan University of Technology, Zhengzhou 450001, China., Gu LB; School of Biological and Food Engineering, Henan Key Laboratory of Subcritical High-Efficiency Extraction, Anyang Institute of Technology, Anyang 455000, China., Qin Z; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: qinzhao505@163.com., Liu HM; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: liuhuamin5108@163.com., Zhu XL; Henan Subcritical Extraction Technology Research Institute Co., Ltd, Anyang 455000, China., Ma YX; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
Source: Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 3), pp. 141831. Date of Electronic Publication: 2024 Nov 01.
Publication Type: Journal Article; Evaluation Study
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil.
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  Data: <searchLink fieldCode="AU" term="%22Qin+Z%22">Qin Z</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.<br /><searchLink fieldCode="AU" term="%22Chang+YL%22">Chang YL</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.<br /><searchLink fieldCode="AU" term="%22Yang+ZC%22">Yang ZC</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.<br /><searchLink fieldCode="AU" term="%22Fan+W%22">Fan W</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.<br /><searchLink fieldCode="AU" term="%22Chen+ZM%22">Chen ZM</searchLink>; School of International Education, Henan University of Technology, Zhengzhou 450001, China.<br /><searchLink fieldCode="AU" term="%22Gu+LB%22">Gu LB</searchLink>; School of Biological and Food Engineering, Henan Key Laboratory of Subcritical High-Efficiency Extraction, Anyang Institute of Technology, Anyang 455000, China.<br /><searchLink fieldCode="AU" term="%22Qin+Z%22">Qin Z</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: qinzhao505@163.com.<br /><searchLink fieldCode="AU" term="%22Liu+HM%22">Liu HM</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: liuhuamin5108@163.com.<br /><searchLink fieldCode="AU" term="%22Zhu+XL%22">Zhu XL</searchLink>; Henan Subcritical Extraction Technology Research Institute Co., Ltd, Anyang 455000, China.<br /><searchLink fieldCode="AU" term="%22Ma+YX%22">Ma YX</searchLink>; College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 Feb 01; Vol. 464 (Pt 3), pp. 141831. <i>Date of Electronic Publication: </i>2024 Nov 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=39509885
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        Value: 10.1016/j.foodchem.2024.141831
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      – Code: eng
        Text: English
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        StartPage: 141831
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            – D: 01
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              Text: 2025 Feb 01
              Type: published
              Y: 2025
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