Impact of various extraction and storage conditions on black cumin seed oil.
- 2025-12
- Food chemistry 496
- Seda Doğan
- Temel Özek
- Pınar Aytar Çelik
- PubMed: 41076879
- DOI: 10.1016/j.foodchem.2025.146701
Study Design
- Methods
- Oils obtained by cold pressing and supercritical fluid extraction; examined for changes in bioactive, physicochemical, antimicrobial, and antioxidant activity during storage at different temperatures
- Duration
- until the 3rd month
In this study, N. sativa oil, whose consumption is rapidly spreading, was obtained by cold pressing and supercritical fluid extraction methods. Then, the oils were examined for changes in bioactive, physicochemical, antimicrobial, and antioxidant activity during different storage processes. The percentage of thymoquinone in the oil remained constant during the storage process. The antioxidant activity values of N. sativa oil obtained by the cold pressing method increased from the beginning of the storage period until the 3rd month. The cold-pressed extraction was statistically better in terms of fatty acid composition and acid number values; supercritical fluid extraction was statistically better in terms of peroxide value, antioxidant, and antimicrobial activity values. According to our findings, the extraction method and storage temperature change the qualityof black cumin seed oil. The oil stored at -80 °C is more consumable in terms of oxidation stability.