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Six different batches of cold-pressed black cumin seed oils (BCSO) were evaluated for their fatty acid profiles, thymoquinone contents, oxidative stability, and antioxidant properties. Linoleic, oleic, and palmitic acids were the major fatty acids in the tested oils. The cold-pressed BCSO samples differed in their oxidative stability measured as the oxidative stability index (OSI). The greatest OSI...
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