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Evaluation of the Qualitative Properties of the Oil Extracted From the Mixture of Helianthus Annuus and Nigella Sativa Seeds During Heating Publisher Pubmed



Naderi M1 ; Mazaheri Y1 ; Torbati M2 ; Azadmarddamirchi S3 ; Rezagholizadeshirvan A4 ; Shokri S5
Authors
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Authors Affiliations
  1. 1. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
  2. 2. Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical of Sciences, Tabriz, Iran
  3. 3. Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
  4. 4. Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
  5. 5. Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Source: Scientific Reports Published:2024


Abstract

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 O2/kg), AV of 2.59 (mg KOH/g oil), and AnV of 8.08 after the heating. In conclusion, oil extracted from the mixture of SF and BS can be used as salad and cooking oils with a high content of bioactive components and positive nutritional properties. © The Author(s) 2024.
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