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MatthausB.,OzcanM.M.(2011):Fatty acids, tocopherol, and sterol contents of some Nigella spe- cies seed oil.CzechJ.FoodSci.,29:145-150. ThelipidcompositionsoftheseedoilsofsomeNigellaspecieswereinvestigated. Thetotaloilcontentoftheseeds rangedfrom 28.0to 36.4%.GC-MSfattyacidcompositionalanalysisoftheNigellaseedoilsrevealedthecontentof linoleicacidtobethehighest (40.3-58.9%). Otherprominentfattyacidswereasfollows: oleic (18.7-28.1%), palmitic (10.1-12.5%), 22:1D11(3.2-3.8%) andstearic (2.6-3.1%) acids. AlltheNigellaseedoilsanalysedexhibiteddifferences intheirtocopherolcontentsandthedifferenceswereestimated. Theoilsextractedfromtheseedscontainedbetween 1.70-4.12  mg/100 g α-T,  0.97-4.51  mg/100 g γ-T,  and 4.90-17.91  mg/100 g β-T3.  Thetotaltocopherolcontentin seedsvariedbetween 9.15mg/100gto 24.65mg/100g.Thecompositionsofthesterolfractionsweredeterminedby gasliquidchromatography. Thetotalamountsofsterolsrangedbetween 1993.07mg/kgto 2182.17mg/kg. Themain componentwas β-sitosterol (48.35-51.92%), followedby5-avenasterol, campesterol, andstigmasterol.

Fatty acids, tocopherol, and sterol contents of some Nigella species seed oil