Nutritional Composition and Volatile Compounds of Black Cumin (Nigella sativa L.) Seed, Fatty Acid Composition and Tocopherols, Polyphenols, and Antioxidant Activity of Its Essential Oil

This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds oil commonly found in Chinese market. The results showed that contain 5.02, 21.07, 39.02, 3.02, 6.01, 25.86% moisture, crude proteins, fat, ash, fiber, carbohydrates, respectively. It also contains substantial amounts minerals, namely calcium, potassium, phosphorus, magnesium, sodium, iron, zinc, copper. Glutamic acid (4.10 g/100 g protein) is major amino seeds. volatile components were thymoquinone (21.01%), o-cymene (18.23%), ?-thujene (17.22%). Cumin seed extracted by soxhlet method high quantities unsaturated fatty acids (UFA; 85.16%) low saturated (SFA; 15.02%). linoleic (57.71%), followed oleic (24.46%). most prominent TAG oils oleoyl-dilinoleoyl-glycerol (OLL; 38.87%). In addition, levels ?-tocopherol, ?-tocopherol, ?-tocopherol, total polyphenols 25.59, 14.21, 242.83 mg/100 g, 315.68 mg GAE/kg, respectively, possessed antioxidant activity (DPPH IC50%, 4.02 mg/mL). These findings demonstrate are nutritionally rich with potential applications food, pharmaceutical, cosmetic industries.