Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils
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 CPBC...
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MDPI AG
2022-08-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/11/8/1556 |
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| author | Aleksandra Szydłowska-Czerniak Monika Momot Barbara Stawicka Dobrochna Rabiej-Kozioł |
| author_facet | Aleksandra Szydłowska-Czerniak Monika Momot Barbara Stawicka Dobrochna Rabiej-Kozioł |
| author_sort | Aleksandra Szydłowska-Czerniak |
| collection | DOAJ |
| description | 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 O<sub>2</sub>/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 (<i>p</i> < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA). |
| first_indexed | 2024-03-09T11:58:10Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-09T11:58:10Z |
| publishDate | 2022-08-01 |
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| spelling | doaj.art-0dd1a30b77ed43759a0f619dae95ce132023-11-30T23:06:19ZengMDPI AGAntioxidants2076-39212022-08-01118155610.3390/antiox11081556Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin OilsAleksandra Szydłowska-Czerniak0Monika Momot1Barbara Stawicka2Dobrochna Rabiej-Kozioł3Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, PolandBunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, PolandDepartment of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, PolandThe 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 O<sub>2</sub>/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 (<i>p</i> < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).https://www.mdpi.com/2076-3921/11/8/1556cold-pressed black cumin oilsantioxidant capacitytocopherolssterolsoxidative stabilityfatty acid profile |
| spellingShingle | Aleksandra Szydłowska-Czerniak Monika Momot Barbara Stawicka Dobrochna Rabiej-Kozioł Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils Antioxidants cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile |
| title | Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils |
| title_full | Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils |
| title_fullStr | Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils |
| title_full_unstemmed | Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils |
| title_short | Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils |
| title_sort | effects of the chemical composition on the antioxidant and sensory characteristics and oxidative stability of cold pressed black cumin oils |
| topic | cold-pressed black cumin oils antioxidant capacity tocopherols sterols oxidative stability fatty acid profile |
| url | https://www.mdpi.com/2076-3921/11/8/1556 |
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