Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping

• Published in: European journal of lipid science and technology 2004-01, Vol.106 (1), p.35-43
• Main Authors: Ramadan, Mohamed Fawzy, Mörsel, Jörg-Thomas
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; black cumin; coriander; crude seed oil; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; natural antioxidants; niger seed; oxidative stability; stripped seed oil
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200300895

Information on stability of edible oils is important for predicting the quality deterioration of the oil during storage and marketing. Stripping of crude oils removes most of non‐triacylglycerol components, including polar lipids and phenolics. Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude and stripped seed oils was investigated and compared. The factors influencing the oxidative stability of different seed oils were also discussed. Oil samples were stored under accelerated oxidation conditions for 21 d. The progress of oxidation at 60 °C was followed by recording the ultraviolet absorptivity and measuring the formation of oxidative products (peroxide and p‐anisidine values). Inverse relationships were noted between peroxide values and oxidative stabilities and also between secondary oxidation products, measured by p‐anisidine value and stabilities at termination of the storage. Absorptivity at 232 nm and 270 nm increased gradually with the increase in time, due to the formation of conjugated dienes and polyenes. In general, oxidative stabilities of crude oils were stronger than their stripped counterparts and the order of oxidative stability was as follows: coriander > black cumin > niger seed. Levels of polar lipids in crude oils correlated with oxidative stability. Thus, the major factor that may contribute to the better oxidative stability of crude oils was the carry‐over of their polar lipids.