Presented at the 37th Annual Meeting of the Institute of Food Technologists, Philadelphia, PA, June 5–8, 1977.
PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 43, Issue 4, pages 1314–1315, July 1978
How to Cite
BABAYAN, V. K., KOOTTUNGAL, D. and HALABY, G. A. (1978), PROXIMATE ANALYSIS, FATTY ACID AND AMINO ACID COMPOSITION OF NIGELLA SATIVA L. SEEDS. Journal of Food Science, 43: 1314–1315. doi: 10.1111/j.1365-2621.1978.tb15297.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 9/16/77; revised 12/14/77; accepted 12/20/77.
Proximate analysis of Nigella sativa L. seeds showed a composition of 21% protein, 35.5% fat, 5.5% moisture, 3.7% ash and the rest being total carbohydrate. Fatty acid analysis of the extracted oil was determined using gas-liquid chromatography; it showed 56% linoleic acid, 24.6% oleic acid, 12% palmitic acid, 3% stearic acid, 2.5% eicosadienoic acid, 0.7% linolenic acid and 0.16% myristic acid. Traces of few unidentified fatty acids were also found. Amino acid analysis of the seed protein hydrolysate by gas chromatography of the n-propyl, N-acetyl derivatives showed the presence of 15 amino acids including 9 essential amino acids. Given the significant content of fat, protein and minerals in the seeds, it should be investigated as a source of these nutrients and its potential applications in flavoring various types of foods.