Investigation of the technological properties ofNigella sativa (black cumin) seed oil |
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| Authors: | G Üstun L Kent N Çekin H Civelekoglu |
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| Affiliation: | (1) Faculty of Chemistry-Metallurgy, Department of Chemical Engineering, Technical University of Istanbul, Istanbul, Turkey;(2) Faculty of Engineering, Department of Chemical Engineering, Ege University, Izmir, Turkey |
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| 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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| Keywords: | Black cumin seed oil lipase enzymatic hydrolysis Nigella sativa vegetable oil |
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