PJB-2025-89
FATTY ACIDS COMPOSITION OF NIGELLA SATIVA L. SEED OIL FROM DIFFERENT REGION
Nese Okut
Abstract
Nigella sativa, commonly known as black seed or black cumin, is a remarkable botanical with significant medicinal and therapeutic potential. Scientific research has extensively documented its rich phytochemical composition, particularly thymoquinone, which demonstrates potent antioxidant, anti-inflammatory, and immunomodulatory properties. This study aimed to investigate the fatty acid composition of Nigella sativa seeds harvested from the Konya-Turkey, a plant renowned for its medicinal and nutritional properties. The primary objectives were threefold: first, to characterize the fatty acid profile of locally harvested Nigella sativa seeds; second, to conduct a comparative analysis between the fatty acid compositions of the samples and those reported in previous studies from Turkey and other countries; and third, to compare these profiles with the fatty acid composition of Turkish olive oil, which is recognized globally for its exceptional edible oil quality. Gas chromatography (GC) analysis was employed to determine the fatty acid profiles. The results revealed distinctive characteristics in the local Nigella sativa seed samples, with notable variations when compared to previously reported compositions from different geographical origins. Furthermore, the comparative analysis with Turkish olive oil highlighted significant differences in unsaturated fatty acid content, particularly regarding oleic and linoleic acid proportions. These findings contribute to the existing knowledge on the nutritional and chemical diversity of Nigella sativa seeds across different regions and provide valuable insights for potential applications in the food and pharmaceutical industries.
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