Comparison of Seed Oil Composition of Nigella sativa L. and N. damascena L. During Seed Maturation Stages

Nigella sativa and N. damascena are major spices and aromatic plants that are cultivated commonly in Turkey. The fatty acid compositions of full maturated seeds in the species were compared in the research. Variations in the fatty acid composition of the oil in the species were also examined during...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2014-10, Vol.91 (10), p.1723-1729
Main Authors: Telci, Isa, Sahin-Yaglioglu, Ayse, Eser, Ferda, Aksit, Huseyin, Demirtas, Ibrahim, Tekin, Saban
Format: Article
Language:English
Subjects:
Agriculture
Biomaterials
Biotechnology
Black cumin
Chemistry
Chemistry and Materials Science
Comparative studies
essential oil crops
Fatty acid
fatty acid composition
Fatty acids
Food Science
harvesting
immatures
Industrial Chemistry/Chemical Engineering
linoleic acid
Maturation stages
Nigella sativa
Oils & fats
oleic acid
Original Paper
palmitic acid
seed maturation
seed oils
Seeds
spices
Vegetable oils
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Summary:Nigella sativa and N. damascena are major spices and aromatic plants that are cultivated commonly in Turkey. The fatty acid compositions of full maturated seeds in the species were compared in the research. Variations in the fatty acid composition of the oil in the species were also examined during the four maturation stages of seeds, immature, premature, mature, and delayed mature. Quantitative variation in the fatty acid compositions were significantly (p 
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-014-2513-3