从黑孜然(Nigellasativa)种子中获得的油具有许多健康有效的特性,用于食品应用和传统医学。提取其油的一种实用方法是在通过压榨提取油之前与其他种子例如向日葵(Helianthusanuus)种子混合。从黑孜然种子(BS)和葵花籽(SF)以不同比例100:0、95:5、90:10、85:15和0:100(w/w)的混合物中获得的冷压油的有效性进行了研究,以评估其定性特性,包括过氧化值(PV),酸值,对茴香胺值(AnV),色素(类胡萝卜素和叶绿素)含量,多酚,和加热过程中脂肪酸的分布(在180°C下30-150分钟)。结果表明,随着加热时间的延长,所有样品的酸值和对茴香胺值均增强,过氧化值在加热开始时升高,然后随着加热时间的延长而降低(p<0.05)。随着温度和加热时间的增加,向日葵油的过氧化物的增加斜率和速度比黑色种子和混合油更高。向日葵油中PV和AnV的变化最快。混合和加热导致油的脂肪酸组成发生了相当大的变化,尤其是肉豆蔻,棕榈,和硬脂酸。此外,某些不饱和脂肪酸的水平,即亚油酸,油酸,加热后亚麻酸下降。类胡萝卜素,叶绿素和总酚含量在热处理过程中逐渐下降。在提取的油中,SF:BS(15%)具有良好的稳定性潜力,总酚含量为95.92(咖啡酸当量/100g),PV为2.16(meqO2/kg),AV为2.59(mgKOH/g油),加热后AnV为8.08。总之,从SF和BS的混合物中提取的油可以用作色拉和食用油,具有高含量的生物活性成分和积极的营养特性。
The oil obtained from black cumin (Nigella sativa) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower (Helianthus anuus) seeds before oil extraction by press. The effectiveness of the cold-press oil obtained from the mixture of black cumin seeds (BS) and sunflower seeds (SF) in different proportions 100:0, 95:5, 90:10, 85:15 and 0:100 (w/w) was studied to evaluate their qualitative properties including peroxide value (PV), acid value, p-anisidine value (AnV), pigments (carotenoid and chlorophyll) content, polyphenols, and profile of fatty acids during heating process (30-150 min at 180 °C). The results revealed that the acid and p-anisidine value of the all samples enhanced with the extension of the heating time, and the peroxide value increased at the beginning of the heating and then decreased with the prolongation of the heating time (p < .05). With the increase of temperature and heating time, the peroxide of sunflower oil increased with a higher slope and speed than that of black seed and blends oil. Changes in the PV and AnV were the fastest in sunflower oil. Blending and heating caused considerable changes in the fatty acid composition of oils, especially myristic, palmitic, and stearic acids. Moreover, the levels of certain unsaturated fatty acids, namely linoleic, oleic, and linolenic acids declined after heating. The carotenoids, chlorophyll and total phenol content decreased gradually during heating treatments. Among extracted oils, SF:BS (15%) had the good potential for stability, with total phenol content of 95.92 (Caffeic acid equivalents/100 g), PV of 2.16 (meq O2/kg), AV of 2.59 (mg KOH/g oil), and AnV of 8.08 after the heating. In conclusion, oil extracted from the mixture of SF and BS can be used as salad and cooking oils with a high content of bioactive components and positive nutritional properties.