ISSN 2329-9797
International Journal of Agricultural Economics and Extension ISSN 2329-9797 Vol. 8 (4), pp. 001-004, April, 2020. © International Scholars Journals
Full Length Research Paper
A comparative study on fatty acid composition of black cumin obtained from different regions of Turkey, Iran and Syria
Eray Tulukcu
Technical Vocational School of Higher Education, Program of Medical Aromatic Plants, Selcuk University, 42500 Cumra /Konya, Turkey. E-mail: [email protected]. Tel: +90.352.4475621-36. Fax: +90.3523425.
Accepted 16 December, 2019
Abstract
The present study was carried out to determine the fatty acid composition of the black cumin (Nigella sativa L.) samples obtained from total ten different regions of Turkey, Iran and Syria and the comparison of variations in species. The fatty acid compositions of black cumin samples were determined by gas chromatography (GC). The main fatty acids of the fixed oil were linoleic acid, oleic acid and palmitic acid. The lowest linoleic acid content (54.32%) is found to be in Kutahya Tavsanli. Additionally, the highest linoleic acid content (70.81%) is found to be in Iran. Palmitic acid is mostly found in samples obtained from Konya Karakaya and Konya Seydisehir and the palmitic acid, contributing approximately 8.23 to 13.34% to the total palmitic acid content. According to the results, fatty acid composition of the black cumin is significantly varied depending on each species. Black cumin oil or extract has protective and curative actions. Black cumin oil is considered as one among newer sources of edible oils, thanks to its important role in human nutrition and health. In this study, terms of fatty acids from some of the local varieties has come to the fore. For example, omega-6 Iran (70.81%), Omega-9 and palmitic acid Karakaya of Konya, saturated fatty acid ( SFA); 27.87% for Tavsanli of Kutahya local varieties can be considered. These results indicated that the black cumin oil is a functional food because of the high unsaturated fatty acid values and could be used as natural agents in animal and human nutrition.
Key words: Black cumin, fatty acid composition, gas chromatography.