Fatty Acids, Tocopherol, and Sterol Contents of Some Nigella Species Seed Oil

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dc.contributor.authorMatthaus, Bertrand
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:14:42Z
dc.date.available2020-03-26T18:14:42Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe lipid compositions of the seed oils of some Nigella species were investigated. The total oil content of the seeds ranged from 28.0 to 36.4%. GC-MS fatty acid compositional analysis of the Nigella seed oils revealed the content of linoleic acid to be the highest (40.3-58.9%). Other prominent fatty acids were as follows: oleic (18.7-28.1%), palmitic (10.1-12.5%), 22: 1 D11 (3.2-3.8%) and stearic (2.6-3.1%) acids. All the Nigella seed oils analysed exhibited differences in their tocopherol contents and the differences were estimated. The oils extracted from the seeds contained between 1.70-4.12 mg/100 g alpha-T, 0.97-4.51 mg/100 g gamma-T, and 4.90-17.91 mg/100 g beta-T3. The total tocopherol content in seeds varied between 9.15 mg/100 g to 24.65 mg/100 g. The compositions of the sterol fractions were determined by gas liquid chromatography. The total amounts of sterols ranged between 1993.07 mg/kg to 2182.17 mg/kg. The main component was beta-sitosterol (48.35-51.92%), followed by 5-avenasterol, campesterol, and stigmasterol.en_US
dc.description.sponsorshipScientific and Technical Research of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK); Deutsche Forschungs Gemeinschaft (DFG, Almanya)German Research Foundation (DFG)en_US
dc.description.sponsorshipSupported by the Scientific and Technical Research of Turkey (TUBITAK), and Deutsche Forschungs Gemeinschaft (DFG, Almanya).en_US
dc.identifier.doi10.17221/206/2008-CJFSen_US
dc.identifier.endpage150en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue2en_US
dc.identifier.startpage145en_US
dc.identifier.urihttps://dx.doi.org/10.17221/206/2008-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26501
dc.identifier.volume29en_US
dc.identifier.wosWOS:000288910600007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCZECH ACADEMY AGRICULTURAL SCIENCESen_US
dc.relation.ispartofCZECH JOURNAL OF FOOD SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectblack cuminen_US
dc.subjectseed oilen_US
dc.subjectNigella spp.en_US
dc.subjectfatty acidsen_US
dc.subjecttocopherolen_US
dc.subjectsterolsen_US
dc.titleFatty Acids, Tocopherol, and Sterol Contents of Some Nigella Species Seed Oilen_US
dc.typeArticleen_US

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