antioxidant properties of nigella sativa l. oil in muffin cake formulation: physicochemical, mechanical, and techno-functional analysis

Nigella sativa l. oil (nso) serves as a significant source of bioactive compounds and antioxidants, potentially contributing to improved global health when incorporated into baked goods. its role is vital in evaluating product quality, extending shelf life, and preventing oxidation. this research investigated cakes formulated with reduced shortening, replacing fat with 25%, 50%, 75%, and 100% cold-pressed nso. the study assessed the impact of nso on rheological and physicochemical characteristics, including moisture content, peroxide value, free fatty acids (ffa), ph, fatty acid composition, the inhibition rate of 1,1-diphenyl-2-picrylhydrazyl (dpph) free radicals, and total phenolic compounds (tpc). findings revealed that tpc and dpph inhibition rates increased with higher oil concentrations, reaching a maximum of 1065.81 mg/g of ga/kg in the 100% nso sample. statistically significant differences (p < 0.05) were observed in peroxide value, ffa, and ph compared to the control. color parameters l* and b* exhibited a decline with the increase in nso content. fatty acid analysis indicated a reduction in saturated fatty acids, such as palmitic acid, alongside an increase in beneficial unsaturated fatty acids, including linoleic and oleic acids, at elevated nso levels. consequently, cold-pressed nso showcases substantial nutritional benefits, containing 49.7% linolenic acid and 27.03% oleic acid, positioning it as a valuable functional ingredient in the food industry while enhancing both texture and flavor quality.