Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil

Bertrand Matthaus and Mehmet Musa Özcan
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Bertrand Matthaus: Institute for Lipid Research, Federal Research Center for Nutrition and Food, Munster, Germany
Mehmet Musa Özcan: Department of Food Engineering, Faculty of Agriculture, Selcuk Universty, Konya, Turkey

Czech Journal of Food Sciences, 2011, vol. 29, issue 2, 145-150

Abstract: The lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella seed oils revealed the content of linoleic acid to be the highest (40.3-58.9%). Other prominent fatty acids were as follows: oleic (18.7-28.1%), palmitic (10.1-12.5%), 22:1 D11 (3.2-3.8%) and stearic (2.6-3.1%) acids. All the Nigella seed oils analysed exhibited differences in their tocopherol contents and the differences were estimated. The oils extracted from the seeds contained between 1.70-4.12 mg/100 g α-T, 0.97-4.51 mg/100 g γ-T, and 4.90-17.91 mg/100 g β-T3. The total tocopherol content in seeds varied between 9.15 mg/100 g to 24.65 mg/100 g. The compositions of the sterol fractions were determined by gas liquid chromatography. The total amounts of sterols ranged between 1993.07 mg/kg to 2182.17 mg/kg. The main component was β-sitosterol (48.35-51.92%), followed by 5-avenasterol, campesterol, and stigmasterol.

Keywords: black cumin; seed oil; Nigella spp.; fatty acids; tocopherol; sterols (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:2:id:206-2008-cjfs

DOI: 10.17221/206/2008-CJFS

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