Author/Authors :
Gharby, Said Etablissement Autonome de Controˆle et de Coordination des Exportations, Morocco , Gharby, Said Universite´ Mohammed V-Agdal - Faculte´ des Sciences, Morocco , Harhar, Hicham Universite´ Mohammed V-Agdal - Faculte´ des Sciences, Morocco , Guillaume, Dominique Centre national de la recherche scientifique (CNRS) - UFR Me´decine-Pharmacie, France , Roudani, Aziza Etablissement Autonome de Controˆle et de Coordination des Exportations, Morocco , Boulbaroud, Samira Ibn Tofail University - Faculty of Sciences, Morocco , Ibrahimi, Mohamed Laboratoire Lesieur Cristal, Morocco , Ahmad, Mushtaq University Sains Malaysia, Malaysia , Ahmad, Mushtaq Quaid-i-Azam University, Pakistan , Sultana, Shazia University Sains Malaysia, Malaysia , Sultana, Shazia Quaid-i-Azam University, Pakistan , Ben Hadda, Taibi Universite´ Mohammed 1er - Faculte´ des Sciences, Morocco , Chafchaouni-Moussaoui, Imane Universiapolis, Morocco , Charrouf, Zoubida Universite´ Mohammed V-Agdal - Faculte´ des Sciences, Morocco
Abstract :
Seeds of Nigella sativa L. (black cumin or black seeds) are widely used in traditional Islamic medicine and for culinary purposes worldwide. Nigella seed oil is becoming popular in and out of the Islamic world. Composition of Nigella seed oil is known to be location-dependent. We investigated the composition of Nigella seed oil prepared by solvent- or cold press-extraction of Nigella seeds grown in Morocco. Oil extraction yield was 37% and 27% when solvent or cold press extraction methods were used, respectively. In terms of oil major components, composition of Nigella seed oil from Morocco is similar to that from other Mediterranean countries known for their Nigella seed-oil quality.
Keywords :
Cold , press oil , Fatty acid , Nigella sativa , Nutritive value , Morocco , Seed oil
