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

S. F. Hamed; H. A. Shaaban; A. A. Ramadan; A. E. Edris

doi:10.3989/gya.0818162

Authors

S. F. Hamed Fats & Oils Department, National Research Center https://orcid.org/0000-0001-5086-7110
H. A. Shaaban Aroma & Flavor Chemistry Department, National Research Center https://orcid.org/0000-0001-9470-9675
A. A. Ramadan Nutrition Department, National Research Center https://orcid.org/0000-0003-2626-0006
A. E. Edris Aroma & Flavor Chemistry Department, National Research Center https://orcid.org/0000-0001-8213-0770

DOI:

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

Keywords:

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

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.

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