Determination of Physicochemical Properties of Nigella sativa Seed Oil from Balıkesir Region, Turkey

Abstract

Black cumin seed (Nigella sativa) and its oil has been used as a dietary supplement and a preferred traditional remedy in Africa, Asia and Middle East for centuries and is now consumed by millions of people in America and Europe. Scientists are advising consumption of black cumin seed because of the  vitamins, effective compounds and the essential fatty acids within its content which have been found in researches. Cold pressed black cumin seed (Nigella sativa) oil is used in the European Union and other developed countries as natural supplements and/or phytotherapeutic agents  to support the immune system, treat asthma, allergic rinnitis, diabetes etc. In this study the aim is to identify in a scientific way an acceptable alternative source for the Nigella sativa seeds which are used in foods, natural supplements and therapeutical applications. With this purpose in the study oil was extracted from Nigella sativa seeds by cold press method without applying heat or chemicals. Physicochemical properties of Nigella sativa seed oil from Balıkesir Area, Turkey (peroxide value, free fatty acids, fatty acid composition, refractive index, iodine value, soap value,  saponification value, unsaponifiable matters)  have been determined and followed at 25 degrees Celsius % 60 RH  for 8 months. As a result it is found that Nigella sativa oil‘s physicochemical properties from the Balıkesir area in Turkey are consistent with the general physicochemical properties of Nigella sativa seed oil which is used for the food  industry and supplements.

Keywords: Nigella sativa, Black cumin seed oil, cold press