These changes are moderately significant, with the total sterol content augmenting from 1399.6 ± 0.5 mg/kg, in unroasted seeds, to 1512.3 ± 0.5 mg/kg (15 min/750 W) ( Table 3 ).
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Antioxidant activity, physico-chemical properties, and bioactive compounds of <i>Nigella sativa</i> seeds and oil impacted by microwave processing technique.
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