Figures index

From

Roasting Effect on Chemical Parameters, Antioxidant Capacity and Oxidative Stability of Citrullus Lanatus Kernels Oil

Guede S. Serge, Bamba Bio S. Bruno, Soro Y. Réné, Gbogouri G. Albarin, Brou Kouakou

American Journal of Food Science and Technology. 2021, 9(2), 62-68 doi:10.12691/ajfst-9-2-5
  • Figure 1. Seeds of cultigroupe "bebu" of Citrullus lanatus ()
  • Figure 2. Komet press (CA 59 G, IBG Monforts Oekotec, Mönchengladbach, Germany) coupled to a heating system: a: feed hopper; b: perforated cylinder; c: strip heater; d: screw head; e: outlet nozzle of presscake; f: thermoregulator; g: gear transmission; h: start button; i: gearbox; j: moter; k: oil collection container
  • Figure 3. Radical scavenging activity of Citrullus lanatus kernels oils compared to that of α-tocopherol
  • Figure 4. Change in acidity of Citrullus lanatus kernels oils during storage at room temperature (25 °C)
  • Figure 5. Change in peroxide value of Citrullus lanatus kernels oils during storage at room temperature (25 °C)
  • Figure 6. Change in peroxide value of Citrullus lanatus kernels oils during storage in an oven at 60 °C