Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating.
Black cumin sunflower oil
Cold press
Physicochemical properties
Thermal stability
Journal
Scientific reports
ISSN: 2045-2322
Titre abrégé: Sci Rep
Pays: England
ID NLM: 101563288
Informations de publication
Date de publication:
30 Jul 2024
30 Jul 2024
Historique:
received:
29
02
2024
accepted:
24
07
2024
medline:
31
7
2024
pubmed:
31
7
2024
entrez:
30
7
2024
Statut:
epublish
Résumé
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 < .05). With the increase of temperature and heating time, the peroxide of sunflower oil increased with a higher slope and speed than that of black seed and blends oil. Changes in the PV and AnV were the fastest in sunflower oil. Blending and heating caused considerable changes in the fatty acid composition of oils, especially myristic, palmitic, and stearic acids. Moreover, the levels of certain unsaturated fatty acids, namely linoleic, oleic, and linolenic acids declined after heating. The carotenoids, chlorophyll and total phenol content decreased gradually during heating treatments. Among extracted oils, SF:BS (15%) had the good potential for stability, with total phenol content of 95.92 (Caffeic acid equivalents/100 g), PV of 2.16 (meq O
Identifiants
pubmed: 39080438
doi: 10.1038/s41598-024-68463-y
pii: 10.1038/s41598-024-68463-y
doi:
Substances chimiques
Plant Oils
0
Fatty Acids
0
Chlorophyll
1406-65-1
Peroxides
0
Polyphenols
0
Sunflower Oil
0
Carotenoids
36-88-4
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
17573Informations de copyright
© 2024. The Author(s).
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