Work overview

Section 04 of 10

Study Limitations

Comparative Evaluation of Ultrasonic and Water Bath Extraction on Bioactive Compounds, Phenolics, Fatty Acids, and Lipid Indices of Raw and Roasted Chia Seeds at Different Temperatures

Isam A. Mohamed Ahmed, Elfadıl E. Babiker, Mehmet Musa Özcan, Belal M. Mohammed, Nurhan Uslu, Mahmoud Younis, Fahad AlJuhaimi, and Kashif Ghafoor · 2026

Contents

Section 04 of 10

  1. 01Introduction
  2. 02Material and Methods
  3. 03Results and Discussion
  4. 04Study Limitations
  5. 05Conclusions
  6. 06Author Contributions
  7. 07Funding
  8. 08Disclosure
  9. 09Ethics Statement
  10. 10Conflicts of Interest
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Work overview

Section 4 of 10

Study Limitations

Isam A. Mohamed Ahmed, Elfadıl E. Babiker, Mehmet Musa Özcan, Belal M. Mohammed, Nurhan Uslu, Mahmoud Younis, Fahad AlJuhaimi, and Kashif Ghafoor · about 1 minutes

Original source ↗

This study has some limitations that should be considered when interpreting the findings. The effects of roasting and extraction conditions were evaluated under specific experimental settings, and variations in processing parameters may lead to different outcomes. Additionally, the study focused on selected bioactive compounds, fatty acid profile, and lipid quality; therefore, other potentially relevant nutritional and functional properties were not assessed. Further studies involving different processing conditions and broader analytical approaches are recommended to provide a more comprehensive understanding of chia seed extract characteristics.