ArticleAntioxidants (Basel, Switzerland)2022
Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils.
Article in Antioxidants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils.Molecules (Basel, Switzerland) · 2025Article
- Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating.Foods (Basel, Switzerland) · 2025Article
- A Review on Improving the Oxidative Stability of Pine Nut Oil in Extraction, Storage, and Encapsulation.Antioxidants (Basel, Switzerland) · 2025Review
- Antioxidant Potential Evaluation at Various Stages of Black Cumin Oil Production.Foods (Basel, Switzerland) · 2024Article
- Variation in the Composition and Quality ofMolecules (Basel, Switzerland) · 2024Article
- A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle.Foods (Basel, Switzerland) · 2023Article
- Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils.Molecules (Basel, Switzerland) · 2023Article
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Abstract
The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8−790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9−1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3−19,823.3 μmol TE/100 g), and Folin−Ciocalteu assays (FC = 168.1−643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159−222 mg/100 g, TTC = 1.9−10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21−37.34 h), peroxide values (PV = 21.36−123.77 meq O2/kg), acid values (AV = 6.40−22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48−46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).
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