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Investigation of the technological properties ofNigella sativa (black cumin) seed oil

Abstract

Three commercially cultivatedNigella sativa seed varieties of Turkish origin were analyzed, and the characteristics and constituents of the seed oils were reported. Presence of lipase enzyme in seed results in enzymatic hydrolysis at ordinary temperature; the free acid content of oil may increase up to 40% or higher. Black cumin seed oil might serve as a source of semi-drying oil and fatty acids of technical grade, and the removal of free fatty acids from oil and the recovery of fatty acids were investigated.

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Correspondence to G. Üstun.

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Üstun, G., Kent, L., Çekin, N. et al. Investigation of the technological properties ofNigella sativa (black cumin) seed oil. J Am Oil Chem Soc 67, 958–960 (1990). https://doi.org/10.1007/BF02541857

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Key Words

  • Black cumin seed oil
  • lipase enzymatic hydrolysis
  • Nigella sativa
  • vegetable oil