Short note - Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame

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dc.contributor.authorKola, O.
dc.date.accessioned2025-01-06T17:36:42Z
dc.date.available2025-01-06T17:36:42Z
dc.date.issued2015
dc.description.abstractOilseeds, their major constituents such as fats, proteins and carbohydrates, are the main source of raw materials and have a potential application as ingredients for nutraceuticals and functional foods. We determined and compared the physico-chemical characteristics and fatty acid profile of black cumin seeds, poppy seeds, safflower and sesame. The results obtained have shown that linoleic acid was the fatty acid contained in greater amounts in all four seed oils obtained after cold pressing, contributing between 47.37% and 73.35% of total fatty acids. In particular, poppy oil showed the highest content of linoleic acid (73.35%), while on the contrary the oil of sesame seeds contained the lowest amount (47.37%). Seed oils analyzed also contained significant quantities of oleic acid, which ranged from 14.62% (poppy) to 38.19% (sesame). Oleic acid was therefore the second fatty acid by content in these seeds. Other fatty acids detected were palmitic acid (8.79 to 12.58%) and stearic acid (2.09 to 4.42%). The importance of this comparative study conducted on black cumin seeds, poppy, sesame and safflower is stressed by the fact that the fatty acid composition influences the levels of cholesterol in human serum and in particular when the dietary saturated fatty acids are replaced by other fatty acids such as linoleic acid. Indeed, there is strong evidence in bibliographic studies in support of the benefits of linolenic acid for cardiovascular disease (CVD).
dc.description.sponsorshipElita Gida San. ve Tic. Ltd. Sti., Adana, Turkey
dc.description.sponsorshipThe authors are grateful to Suat Sobucovali of Sunar Misir Entegre Tesisleri A.S. and Elita Gida San. ve Tic. Ltd. Sti., Adana, Turkey for their support and assistance.
dc.identifier.endpage217
dc.identifier.issn0035-6808
dc.identifier.issue3
dc.identifier.startpage211
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1963
dc.identifier.volume92
dc.identifier.wosWOS:000365462200006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectblack cumin
dc.subjectpoppy
dc.subjectsafflower
dc.subjectsesame
dc.subjectfatty acids
dc.subjectvegetable oils
dc.titleShort note - Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame
dc.typeArticle

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