INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF NIGELLA-SATIVA (BLACK CUMIN) SEED OIL


USTUN G., KENT L., CEKIN N., CIVELEKOGLU H.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.67, no.12, pp.958-960, 1990 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 12
  • Publication Date: 1990
  • Doi Number: 10.1007/bf02541857
  • Title of Journal : JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Page Numbers: pp.958-960

Abstract

Three commercially cultivated Nigella sativa seed varieties of Turkish origin were analyzed, and the characteristics and constituents of the seed oils were reported. Presence of lipase enzyme in seed results in enzymatic hydrolysis at ordinary temperature; the free acid content of oil may increase up to 40% or higher. Black cumin seed oil might serve as a source of semi-drying oil and fatty acids of technical grade, and the removal of free fatty acids from oil and recovery of fatty acids were investigated.