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Green Extraction and Characterization of Nigella sativa L. Seed Oil: Chemical Profiling, Antioxidant Activity, and Thermal Stability Kinetics | ||
| Al-Zahraa Journal for Health and Medical Sciences | ||
| Volume 4, Issue 2, June 2026, Pages 21-33 PDF (890.09 K) | ||
| Document Type: Research Article | ||
| DOI: 10.66723/zjhms.2026.171839.1149 | ||
| Author | ||
| Fatima Abdul k Mageed* | ||
| كربلاء | ||
| Abstract | ||
| This study aims to explore the efficiency of sustainable green extraction techniques in obtaining essential fatty acids, particularly linoleic acid (omega-6), from black cumin seeds (Nigella sativa L.), by comparing the results with the efficiency of well-known conventional extraction methods that rely on the use of organic solvents. The study also examines in depth the stability of these compounds against oxidation during storage. Reference extraction results using a Soxhlet apparatus and normal hexane solvent showed a total fat content in the dry matter of 60.02 ± 0.78%. This environmentally friendly extraction system achieved high efficiency under ambient conditions while maintaining a high degree of chemical composition and structural integrity. The physicochemical properties of the extracted lipid fraction showed an iodine value of 226.04 using method Wiggs with FeCl3/CCl₄ solution, indicating a high degree of unsaturation in its constituent fatty acids. A pH value of 16.04 was also recorded.(FTIR) spectroscopy revealed the presence of functional groups characteristic of triglycerides. Major absorption peaks were observed at 1743.71 cm⁻¹(C=O)ester, and at 3009.05 cm⁻¹(C–H)alkenes. Another peak at 3745.88 cm⁻¹(O–H). Analysis of methylated fatty acid esters (FAMEs) using (GC-MS)spectrometry revealed that linoleic acid (C18:2, omega-6) was the most abundant polyunsaturated fatty acid, followed by oleic acid monounsaturated fatty acids. stearic acids and palmitic were found in low concentrations. DPPH assay results also showed that the extracted oil possessed high antioxidant activity to inhibit free radicals. A 90-day stability study indicated that 4°C was optimal, followed by 25°C and then 40°C. | ||
| Keywords | ||
| N. sativa; Green Extraction; Omega-6 Linoleic Acid; GC-MS; FTIR | ||
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