|
|
|
|
Chemical investigation of Nigella sativa L. seed oil produced in Morocco
|
|
|
|
|
|
|
|
نویسنده
|
Gharby Said ,Harhar Hicham ,Guillaume Dominique ,Roudani Aziza ,Boulbaroud Samira ,Ibrahimi Mohamed ,Ahmad Mushtaq ,Sultana Shazia ,Ben Hadda Taibi ,Chafchaouni-Moussaoui Imane ,Charrouf Zoubida
|
|
منبع
|
journal of the saudi society of agricultural sciences - 2015 - دوره : 14 - شماره : 2 - صفحه:172 -177
|
|
چکیده
|
Seeds of nigella sativa l. (black cumin or black seeds) are widely used in traditional islamic medicine and for culinary purposes worldwide. nigella seed oil is becoming popular in and out of the islamic world. composition of nigella seed oil is known to be location-dependent. we investigated the composition of nigella seed oil prepared by solvent- or cold press-extraction of nigella seeds grown in morocco. oil extraction yield was 37% and 27% when solvent or cold press extraction methods were used, respectively. in terms of oil major components, composition of nigella seed oil from morocco is similar to that from other mediterranean countries known for their nigella seed-oil quality.
|
|
کلیدواژه
|
Cold-press oil; Fatty acid; Nigella sativa; Nutritive value; Morocco; Seed oil
|
|
آدرس
|
Universite´ Mohammed V-Agdal, Faculte´ des Sciences, Morocco. Etablissement Autonome de Controˆle et de Coordination des Exportations, Morocco, Universite´ Mohammed V-Agdal, Faculte´ des Sciences, Morocco, Centre national de la recherche scientifique (CNRS), UFR Me´decine-Pharmacie, France, Etablissement Autonome de Controˆle et de Coordination des Exportations, Morocco, Ibn Tofail University, Faculty of Sciences, Morocco, Laboratoire Lesieur Cristal, Morocco, University Sains Malaysia, Malaysia. Quaid-i-Azam University, Pakistan, University Sains Malaysia, Malaysia. Quaid-i-Azam University, Pakistan, Universite´ Mohammed 1er, Faculte´ des Sciences, Morocco, Universiapolis, Morocco, Universite´ Mohammed V-Agdal, Faculte´ des Sciences, Morocco
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|