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. 2022 Aug 11;11(8):1556.
doi: 10.3390/antiox11081556.

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

Aleksandra Szydłowska-Czerniak  1 , Monika Momot  1   2 , Barbara Stawicka  2 , Dobrochna Rabiej-Kozioł  1
Affiliations

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils

Aleksandra Szydłowska-Czerniak et al. Antioxidants (Basel). .

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).

Keywords: antioxidant capacity; cold-pressed black cumin oils; fatty acid profile; oxidative stability; principal component analysis; quantitative descriptive sensory analysis; sterols; tocopherols.

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Conflict of interest statement

The authors declare no conflict of interest. Two authors are employees of Bunge Polska Sp. z o.o. These studies were carried out as part of the “Implementation Doctorate” Programme for favourable cooperation between university and business.

Figures

Figure 1
Figure 1
Biplot for PC1 and PC2 scores generated by the PCA of 12 attributes and OSQ for cold-pressed black cumin oils.
Figure 2
Figure 2
Biplot of scores and loadings of data obtained for chemical and overall sensory characteristics of the seven cold-pressed black cumin oils.
Figure 3
Figure 3
Correlation matrix between the chemical parameters and overall sensory quality levels of cold-pressed black cumin oils.
See this image and copyright information in PMC

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