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Oxidative stability of black cumin ( Nigella sativa L.), coriander ( Coriandrum sativum L.) and niger ( Guizotia abyssinica Cass.) crude seed oils upon stripping
Author(s) -
Ramadan Mohamed Fawzy,
Mörsel JörgThomas
Publication year - 2004
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200300895
Subject(s) - coriandrum , chemistry , nigella sativa , sativum , oxidative phosphorylation , peroxide , peroxide value , food science , botany , organic chemistry , biochemistry , traditional medicine , biology , medicine
Information on stability of edible oils is important for predicting the quality deterioration of the oil during storage and marketing. Stripping of crude oils removes most of non‐triacylglycerol components, including polar lipids and phenolics. Oxidative stability of black cumin ( Nigella sativa L.), coriander ( Coriandrum sativum L.) and niger ( Guizotia abyssinica Cass.) crude and stripped seed oils was investigated and compared. The factors influencing the oxidative stability of different seed oils were also discussed. Oil samples were stored under accelerated oxidation conditions for 21 d. The progress of oxidation at 60 °C was followed by recording the ultraviolet absorptivity and measuring the formation of oxidative products (peroxide and p ‐anisidine values). Inverse relationships were noted between peroxide values and oxidative stabilities and also between secondary oxidation products, measured by p ‐anisidine value and stabilities at termination of the storage. Absorptivity at 232 nm and 270 nm increased gradually with the increase in time, due to the formation of conjugated dienes and polyenes. In general, oxidative stabilities of crude oils were stronger than their stripped counterparts and the order of oxidative stability was as follows: coriander > black cumin > niger seed. Levels of polar lipids in crude oils correlated with oxidative stability. Thus, the major factor that may contribute to the better oxidative stability of crude oils was the carry‐over of their polar lipids.