Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.)


  • Muhammet Arici Department of Food Engineering, Faculty of Agriculture, Namik Kemal University
  • Ferya Arslan Colak Directorate of District-Cerkezkoy, Ministry of Agriculture and Rural Affair
  • Ümit Gecgel Department of Food Engineering, Faculty of Agriculture, Namik Kemal University




Black cumin, Fatty acid composition, Irradiation, Nigella sativa L, Physicochemical and microbiological properties


Black cumin samples obtained from the market have been irradiated under 2.5 kGy, 6 kGy, 8 kGy, and 10 kGy doses, respectively. Along with the increase in the dose of irradiation, both the free fatty acid and peroxide values of the samples increased, whereas oil contents, iodine numbers, refraction index and Rancimat values decreased. In the composition of fatty acids, while the percentages of unsaturated fatty acids decreased; trans fatty acid levels increased. Microbial count of the samples decreased as the dose of irradiation increased. It has been observed that total bacterial count as well as total count of yeast and mould reduced to the undetectable limit.


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How to Cite

Arici M, Arslan Colak F, Gecgel Ümit. Effect of gamma radiation on microbiological and oil properties of black cumin (Nigella sativa L.). Grasas aceites [Internet]. 2007Dec.30 [cited 2024Mar.4];58(4):339-43. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/444




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