Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy

Chemical and Physical Properties of Meadowfoam Seed Oil and Extra Virgin Olive Oil: Focus on Vibrational Spectroscopy

In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of...

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Main Authors: Aleksandra Zielińska, Krzysztof Wójcicki, Dorota Klensporf-Pawlik, João Dias-Ferreira, Massimo Lucarini, Alessandra Durazzo, Giuseppe Lucariello, Raffaele Capasso, Antonello Santini, Eliana B. Souto, Izabela Nowak
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Journal of Spectroscopy
Online Access:http://dx.doi.org/10.1155/2020/8870170
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