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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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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container_start_page 1723
container_title Journal of the American Oil Chemists' Society
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Sahin-Yaglioglu, Ayse
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Aksit, Huseyin
Demirtas, Ibrahim
Tekin, Saban
description 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 
doi_str_mv 10.1007/s11746-014-2513-3
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During Seed Maturation Stages</title><source>Wiley-Blackwell Read &amp; Publish Collection</source><source>SpringerLink Journals</source><creator>Telci, Isa ; Sahin-Yaglioglu, Ayse ; Eser, Ferda ; Aksit, Huseyin ; Demirtas, Ibrahim ; Tekin, Saban</creator><creatorcontrib>Telci, Isa ; Sahin-Yaglioglu, Ayse ; Eser, Ferda ; Aksit, Huseyin ; Demirtas, Ibrahim ; Tekin, Saban</creatorcontrib><description>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 &lt; 0.01) different between the species. Linoleic and palmitic acid contents were higher statistically (p &lt; 0.01) in N. sativa with 57.0 and 12.5 %, respectively while the oleic acid content was higher in N. damascena with 32.2 %. During the maturation stages, linoleic acid—the main fatty acid in both species—contents decreased regularly from 57 to 51 % during maturation stages in both species. On the other hand, the oleic acid amount (the main saturated fatty acid in both species), increased from immature stages to delayed mature stages and were found to be 20.0 and 27.2 %, respectively. According to the results, it can be concluded that harvesting from fully mature stages is preferable than other stages. This is due not only to the significant difference in fatty acid content of immature and premature stages but also the harvesting loss of the delayed maturation stages.</description><identifier>ISSN: 0003-021X</identifier><identifier>EISSN: 1558-9331</identifier><identifier>DOI: 10.1007/s11746-014-2513-3</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer-Verlag</publisher><subject>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 &amp; fats ; oleic acid ; Original Paper ; palmitic acid ; seed maturation ; seed oils ; Seeds ; spices ; Vegetable oils</subject><ispartof>Journal of the American Oil Chemists' Society, 2014-10, Vol.91 (10), p.1723-1729</ispartof><rights>AOCS 2014</rights><rights>2014 American Oil Chemists' Society (AOCS)</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3883-97d793e601af7ccdc82c147d5c2c0da8a0a4b62a189aec53f7e8b6c4f26200c43</citedby><cites>FETCH-LOGICAL-c3883-97d793e601af7ccdc82c147d5c2c0da8a0a4b62a189aec53f7e8b6c4f26200c43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11746-014-2513-3$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11746-014-2513-3$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,1638,27901,27902,41394,42463,51293</link.rule.ids></links><search><creatorcontrib>Telci, Isa</creatorcontrib><creatorcontrib>Sahin-Yaglioglu, Ayse</creatorcontrib><creatorcontrib>Eser, Ferda</creatorcontrib><creatorcontrib>Aksit, Huseyin</creatorcontrib><creatorcontrib>Demirtas, Ibrahim</creatorcontrib><creatorcontrib>Tekin, Saban</creatorcontrib><title>Comparison of Seed Oil Composition of Nigella sativa L. and N. damascena L. 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During Seed Maturation Stages</atitle><jtitle>Journal of the American Oil Chemists' Society</jtitle><stitle>J Am Oil Chem Soc</stitle><date>2014-10</date><risdate>2014</risdate><volume>91</volume><issue>10</issue><spage>1723</spage><epage>1729</epage><pages>1723-1729</pages><issn>0003-021X</issn><eissn>1558-9331</eissn><abstract>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 &lt; 0.01) different between the species. Linoleic and palmitic acid contents were higher statistically (p &lt; 0.01) in N. sativa with 57.0 and 12.5 %, respectively while the oleic acid content was higher in N. damascena with 32.2 %. During the maturation stages, linoleic acid—the main fatty acid in both species—contents decreased regularly from 57 to 51 % during maturation stages in both species. On the other hand, the oleic acid amount (the main saturated fatty acid in both species), increased from immature stages to delayed mature stages and were found to be 20.0 and 27.2 %, respectively. According to the results, it can be concluded that harvesting from fully mature stages is preferable than other stages. This is due not only to the significant difference in fatty acid content of immature and premature stages but also the harvesting loss of the delayed maturation stages.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer-Verlag</pub><doi>10.1007/s11746-014-2513-3</doi><tpages>7</tpages></addata></record>
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source Wiley-Blackwell Read & Publish Collection; SpringerLink Journals
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
title Comparison of Seed Oil Composition of Nigella sativa L. and N. damascena L. During Seed Maturation Stages
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