Peony seeds, as a valuable emerging oil resource, are rich in unsaturated fatty acids (UFAs), tocopherols, phytosterols and sterols. Based on the different heating conduction methods, this study investigates the effects of the microwave and roasting pretreatments on the quality, compositions, physicochemical properties and emulsification characteristics of peony seed oil (PSO). Peony seeds were pretreated by microwave at 700 W for 0.5, 1.0, 1.5, 2.0 min, pretreated by roasting at 120 ℃ for 10, 20, 30, 40 min, respectively. The nanoemulsions...
