Impact of various extraction and storage conditions on black cumin seed oil

Doğan S., ÖZEK T., AYTAR ÇELİK P.

Food chemistry, cilt.496, ss.146701, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 496
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.146701
  • Dergi Adı: Food chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Sayfa Sayıları: ss.146701
  • Anahtar Kelimeler: antimicrobial activity, antioxidant activity, Nigella sativa seed oil, supercritical fluid extraction, thymoquinone
  • Eskişehir Osmangazi Üniversitesi Adresli: Evet

Özet

In this study, N. sativa oil, whose consumption is rapidly spreading, was obtained by cold pressing and supercritical fluid extraction methods. Then, the oils were examined for changes in bioactive, physicochemical, antimicrobial, and antioxidant activity during different storage processes. The percentage of thymoquinone in the oil remained constant during the storage process. The antioxidant activity values of N. sativa oil obtained by the cold pressing method increased from the beginning of the storage period until the 3rd month. The cold-pressed extraction was statistically better in terms of fatty acid composition and acid number values; supercritical fluid extraction was statistically better in terms of peroxide value, antioxidant, and antimicrobial activity values. According to our findings, the extraction method and storage temperature change the qualityof black cumin seed oil. The oil stored at -80 °C is more consumable in terms of oxidation stability.