Matthaus, BertrandÖzcan, Mehmet Musa2020-03-262020-03-2620111212-18001805-9317https://dx.doi.org/10.17221/206/2008-CJFShttps://hdl.handle.net/20.500.12395/26501The 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.en10.17221/206/2008-CJFSinfo:eu-repo/semantics/openAccessblack cuminseed oilNigella spp.fatty acidstocopherolsterolsArticle292145150WOS:000288910600007Q4