Phytochemical Properties of Safflower Seed (Carthamus Tinctorius L.) and Black Cumin Seed (Nigella Sativa L.) Cold Pressed Oils

Abstract

Edible oils are very important in terms of taste and health due to their many properties, especially the fatty acids, phenolic substances and volatile compounds they contain. Among these, vegetable oils with high ratio unsaturated fatty acids attract attention. In this study, the quality parameters, antioxidant properties, fatty acid composition and volatile components of cold-pressed oils of safflower seeds and black cumin seeds, which have antioxidant properties and are low in saturated fat and high in unsaturated fat, were analyzed and compared using methods in accordance with the literature. Peroxide values of oils (7.230.46-6.450.51 meq O2/kg oil) gave better results than free fatty acid values (3.750.11-7.110.50 % oleic acid). Total phenolic compositions of safflower and black cumin seed oils were determined as 149.503.47-274.4715.04 mg gallic acid/kg oil, respectively, and total antioxidant capacities were determined as 28.570.62-68.350.39 mg trolox/kg oil, respectively. The sum of the percentages of linoleic acid (70.4580.70-56.3131.13) and oleic acid (16.9720.17-24.7800.50) was measured to be over 80. 27 volatile components in safflower seed oil, including 11 aldehydes, 4 terpenes, 2 alcohols, 1 ketone, 5 acid-esters; 38 volatile compounds, including 6 aldehydes, 14 terpenes, 3 alcohols, 1 ketone, and 5 acid-esters, were detected in black cumin seed oil. The free acidity value of black cumin seed oil was found to be slightly high, although it was within its character. On the other hand, it has been seen to have better antioxidant properties. In the structure of both oils, there are some volatile acids that have undesirable sensory effects as well as volatile components that will positively affect their properties. The results showed that the antioxidant and unsaturated fatty acid properties of both oils were at preferable levels. In addition, much more positive features can be gained by improving the stages until it reaches the end user.

Keywords

• Safflower seed oil
• Black cumin seed oil
• Antioxidant
• Fatty acids volatile components

Aspir Tohumu (Carthamus Tinctorius L.) ve Çörek Otu Tohumu (Nigella Sativa L.) Soğuk Sıkım Yağlarının Fitokimyasal Özellikleri

Abstract

İçerdikleri yağ asitleri, fenolik maddeler ve uçucu bileşenler başta olmak üzere birçok özelliklerinden ötürü yemeklik yağlar lezzet ve sağlık açısından oldukça önemlidir. Bunlar arasında doymamış yağ asidi oranı yüksek bitkisel yağlar ön plana çıkmaktadır. Bu çalışmada doymuş yağ oranı düşük, doymamış yağ oranı yüksek, antioksidan özellikteki aspir ve çörek otu tohumları soğuk sıkım yağlarının kalite parametreleri, antioksidan özellikleri, yağ asidi kompozisyonu ve uçucu bileşenleri literatüre uygun yöntemlerle analiz edilerek karşılaştırılmıştır. Yağların peroksit değerleri 7.230.46-6.450.51 meq O2/kg yağ, serbest yağ asidi değerleri %3.750.11-7.110.50 oleik asit aralıklarında tespit edilmiştir. Aspir ve çörek otu tohumu yağlarının toplam fenolik bileşimleri sırasıyla 149.503.47-274.4715.04 mg gallik asit/kg yağ ve toplam antioksidan kapasiteleri sırasıyla 28.570.62-68.350.39 mg troloks/kg yağ olarak tespit edilmiştir. Linoleik asit (70.4580.70-56.3131.13) ve oleik asit (16.9720.17-24.7800.50) yüzdeleri toplamı 80’in üzerinde ölçülmüştür. Aspir tohumu yağında 11 aldehit, 4 terpen, 2 alkol, 1 keton, 5 asit-ester bulunan 27 uçucu bileşen; çörek otu tohumu yağında 6 aldehit, 14 terpen, 3 alkol, 1 keton, 5 asit-ester bulunan 38 uçucu bileşen tespit edilmiştir. Çörek otu tohumu yağının serbest asitlik değeri, karakteri dahilinde olmakla beraber, biraz yüksek bir değerde bulunmuştur. Buna karşılık daha iyi antioksidan özelliğe sahip olduğu görülmüştür. Her iki yağın yapısında, özelliklerini olumlu etkileyecek, kendine özgü uçucu bileşenleri yanında istenmeyecek duyusal etkilere sahip bazı asitler de bulunmaktadır. Elde edilen sonuçlar, her iki yağın da içeriğindeki doymamış yağ asidi kompozisyonu ve antioksidan özellikleri için tüketici tarafından tercih edilebilecek olduğunu göstermiştir. Bunun yanında, tüketiciye ulaşıncaya kadarki aşamaların iyileştirilmesiyle bu özelliklere çok daha olumlu nitelik kazandırılabilir.

Keywords

• Aspir tohumu yağı
• Çörek otu tohumu yağı
• Antioksidan
• Yağ asitleri
• Uçucu bileşenler

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