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 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 67 Issue: 12
  • Publication Date: 1990
  • Doi Number: 10.1007/bf02541857
  • Journal Name: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.958-960
  • Istanbul Technical University Affiliated: No

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.