Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating

The oil obtained from black cumin ( Nigella sativa ) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower ( Helianthus anuus ) seeds before oil extraction by pr...

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Bibliographic Details
Published in:Scientific reports 2024-07, Vol.14 (1), p.17573-9, Article 17573
Main Authors: Naderi, Mehran, Mazaheri, Yeganeh, Torbati, Mohammadali, Azadmard-Damirchi, Sodeif, Rezagholizade-shirvan, Alieh, Shokri, Samira
Format: Article
Language:English
Subjects:
639/638
704/172
Black cumin sunflower oil
Caffeic acid
Carotenoids
Carotenoids - analysis
Carotenoids - chemistry
Chlorophyll
Chlorophyll - analysis
Cold press
Cooking oils
Fatty acid composition
Fatty acids
Fatty Acids - analysis
Heating
Helianthus - chemistry
Helianthus annuus
Hot Temperature
Humanities and Social Sciences
multidisciplinary
Nigella sativa
Nigella sativa - chemistry
Oil
Oilseeds
Peroxide
Peroxides - analysis
Phenols
Physicochemical properties
Pigments
Plant Oils - analysis
Plant Oils - chemistry
Polyphenols
Polyphenols - analysis
Polyphenols - chemistry
Science
Science (multidisciplinary)
Seeds
Seeds - chemistry
Sunflower oil
Sunflower Oil - chemistry
Thermal stability
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Summary:The oil obtained from black cumin ( Nigella sativa ) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower ( Helianthus anuus ) seeds before oil extraction by press. The effectiveness of the cold-press oil obtained from the mixture of black cumin seeds (BS) and sunflower seeds (SF) in different proportions 100:0, 95:5, 90:10, 85:15 and 0:100 (w/w ) was studied to evaluate their qualitative properties including peroxide value (PV), acid value, p -anisidine value (AnV), pigments (carotenoid and chlorophyll) content, polyphenols, and profile of fatty acids during heating process (30–150 min at 180 °C). The results revealed that the acid and p -anisidine value of the all samples enhanced with the extension of the heating time, and the peroxide value increased at the beginning of the heating and then decreased with the prolongation of the heating time ( p  
ISSN:2045-2322
2045-2322
DOI:10.1038/s41598-024-68463-y