Fatty Acid Composition, Phenolic Compounds, Phytosterols, and Lipid Oxidation of Single- and Double-Fractionated Olein of Safflower Oil Produced by Low-Temperature Crystallization

• Awais Khan,
• Muhammad Nadeem,
• Rahman Ullah,
• Nabila Gulzar,
• Fahad Al-Asmari,
• Muhammad Imran,
• Muhammad Abdul Rahim,
• Eliasse Zongo,
• Imtiaz Hussain,
• Muhammad Tayyab,
• Riyadh S. Almalki

Affiliations

Awais Khan

Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Lahore, Pakistan

Muhammad Nadeem

Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Lahore, Pakistan

Rahman Ullah

Faculty of Veterinary and Animal Sciences, The University of Agriculture Dera Ismail Khan, Dera Ismail Khan, Pakistan

Nabila Gulzar

Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Lahore, Pakistan

Fahad Al-Asmari

Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa, Saudi Arabia

Muhammad Imran

Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Muhammad Abdul Rahim

Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan

Eliasse Zongo

Laboratoire de Recherche et d’Enseignement en Santé et Biotechnologies Animales, Université Nazi BONI, Bobo Dioulasso, Burkina Faso

Imtiaz Hussain

Department of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot (UPR), Azad Jammu and Kashmir, Pakistan

Muhammad Tayyab

Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Lahore, Pakistan

Riyadh S. Almalki

Department of Pharmacology and Toxicology, Faculty of Pharmacy, Umm Al-Qura University, Makkah, Saudi Arabia