Cold pressed black cumin (Nigella sativa L.) seed oil

Abstract

Black cumin (Nigella sativa) is an annual herbaceous plant belonging to the Ranunculaceae family. The seeds of black cumin have been used in different traditional foods such as bakery products, confectionery, and drinks. The seeds are used in Asian countries as folk medicine to treat some diseases. Black cumin seeds are rich in fixed oil (approximately up to 42%) depending on geographic location, cultivar, and growing conditions. The oils were obtained from black cumin seeds with different extraction techniques. Among these techniques, the cold pressing method is popular due to consumers’ desire for natural and healthy foods. Cold pressed black cumin oils (CPBCO) contain high levels of polyunsaturated fatty acids (~ 60% of total fatty acids), followed by monounsaturated fatty acids (~ 24% of total fatty acids). The major fatty acids in CPBCO are linoleic, oleic, and palmitic acids, accounting for 58%, 24%, and 12%, respectively. Besides fatty acids, CPBCO contains some minor compounds such as sterols, tocols, phenolics, carotenoids, and essential aroma compounds. Most of these compounds have biological properties and contribute to human health. In particular, ?-tocopherol and ß-tocotrienol are rich in CPBCO and these compounds exhibit strong antioxidant activity. Besides, thymoquinone is an important minor compound for CPBCO and contributes to human health and organoleptic properties. This chapter highlights the composition, biological activities, and applications of CPBCO. © 2020 Elsevier Inc.