A comparative study on fatty acid composition of black cumin obtained from different regions of Turkey, Iran and Syria

Basit Öğe Kaydı
dc.contributor.authorTulukcu, Eray
dc.date.accessioned2020-03-26T18:08:08Z
dc.date.available2020-03-26T18:08:08Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe present study was carried out to determine the fatty acid composition of the black cumin (Nigella sativa L.) samples obtained from total ten different regions of Turkey, Iran and Syria and the comparison of variations in species. The fatty acid compositions of black cumin samples were determined by gas chromatography (GC). The main fatty acids of the fixed oil were linoleic acid, oleic acid and palmitic acid. The lowest linoleic acid content (54.32%) is found to be in Kutahya Tavsanli. Additionally, the highest linoleic acid content (70.81%) is found to be in Iran. Palmitic acid is mostly found in samples obtained from Konya Karakaya and Konya Seydisehir and the palmitic acid, contributing approximately 8.23 to 13.34% to the total palmitic acid content. According to the results, fatty acid composition of the black cumin is significantly varied depending on each species. Black cumin oil or extract has protective and curative actions. Black cumin oil is considered as one among newer sources of edible oils, thanks to its important role in human nutrition and health. In this study, terms of fatty acids from some of the local varieties has come to the fore. For example, omega-6 Iran (70.81%), Omega-9 and palmitic acid Karakaya of Konya, saturated fatty acid (Sigma SFA); 27.87% for Tavsanli of Kutahya local varieties can be considered. These results indicated that the black cumin oil is a functional food because of the high unsaturated fatty acid values and could be used as natural agents in animal and human nutrition.en_US
dc.identifier.endpage895en_US
dc.identifier.issn1991-637Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage892en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26038
dc.identifier.volume6en_US
dc.identifier.wosWOS:000292256600016en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherACADEMIC JOURNALSen_US
dc.relation.ispartofAFRICAN JOURNAL OF AGRICULTURAL RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectBlack cuminen_US
dc.subjectfatty acid compositionen_US
dc.subjectgas chromatographyen_US
dc.titleA comparative study on fatty acid composition of black cumin obtained from different regions of Turkey, Iran and Syriaen_US
dc.typeArticleen_US

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