Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils |
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Authors: | Herman Lutterodt Margaret Slavin John Parry Liangli Yu |
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Affiliation: | a Department of Nutrition and Food Science, 0112 Skinner Building, University of Maryland, College Park, MD 20742, USA b Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA c Agricultural Research Station, Virginia State University, Petersburg, VA 23806, USA d Research Center for Natural Medicinal Chemistry, College of Science, Northwest A & F University, Yangling, Shanxi 712100, People’s Republic of China |
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Abstract: | Six different batches of cold-pressed black cumin seed oils (BCSO) were evaluated for their fatty acid profiles, thymoquinone contents, oxidative stability, and antioxidant properties. Linoleic, oleic, and palmitic acids were the major fatty acids in the tested oils. The cold-pressed BCSO samples differed in their oxidative stability measured as the oxidative stability index (OSI). The greatest OSI was about 155 h, and the lowest OSI was proximately 76 h, reflecting a 2-fold difference in their oxidative stability. These BCSO contained significant level of phenolic components with a concentration ranging from 1.02 to 1.40 mg gallic acid equivalents/g oil. In addition, BCSO contained about 3.48-8.73 mg/g thymoquinone and trace amount of dithymoquinone. Electron spin resonance (ESR) analysis showed that cold-pressed BCSO contained natural antioxidants and was able to suppress radical mediated lipid peroxidation in fish oil. The methanol extracts of BCSO could directly react with and quench DPPH radicals, which further confirmed the antioxidant property of these BCSO. The results from the present study suggest that cold-pressed black cumin seed oil may serve as an excellent dietary source of thymoquinone and natural antioxidants. |
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Keywords: | Black cumin seed oil Thymoquinone TPC Antioxidant lipid oxidation ESR |
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