Grasas y Aceites, Vol 68, No 2 (2017)

Potentials of enhancing the physicochemical and functional characteristics of Nigella sativa oil by using the screw pressing technique for extraction


https://doi.org/10.3989/gya.0818162

S. F. Hamed
Fats & Oils Department, National Research Center, Egypt
orcid http://orcid.org/0000-0001-5086-7110

H. A. Shaaban
Aroma & Flavor Chemistry Department, National Research Center, Egypt
orcid http://orcid.org/0000-0001-9470-9675

A. A. Ramadan
Nutrition Department, National Research Center, Egypt
orcid http://orcid.org/0000-0003-2626-0006

A. E. Edris
Aroma & Flavor Chemistry Department, National Research Center, Egypt
orcid http://orcid.org/0000-0001-8213-0770

Abstract


In the current investigation the crude oil of Nigella sativa was extracted from seeds using hydraulic and screw pressing techniques. Different parameters were evaluated in order to find out the appropriate technique to enhance the physicochemical and functional-related characteristics of the extracted crude oil. Results showed that the acid and peroxide values were significantly lower in the screw pressed oil (SPO) than in the hydraulic pressed oil (HPO). The total phenolic content of the SPO was significantly higher than that of HPO. Evaluation of the oxidative stability using the Rancimat test showed that SPO recorded a much higher oxidative stability index (40.07 h) than HPO (0.51 h). The yield of the volatile oil fraction and its contents of thymoquinone isolated from the SPO were higher than that from the HPO. Biological evaluation revealed that the SPO had significantly higher antimicrobial activity than HPO against Listeria monocytogenes and Staphylococcus aureus at 40 μL/well.

Keywords


Crude oil; Functionality; Hydraulic pressing; Nigella sativa; Screw pressing

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