Effect of Nigella Sativa oil addition on post frying quality of commercial cooking oils

Zubala Lutfi; Abeera Moin; Wahiba Anas; Syed Ahad Ali; Muhammad Fahad Alam

doi:10.57252/jrpfoods.2024.6

Authors

Zubala Lutfi University of Karachi
Abeera Moin
Wahiba Anas
Syed Ahad Ali
Muhammad Fahad Alam

DOI:

https://doi.org/10.57252/jrpfoods.2024.6

Abstract

The quality of Nigella Sativa seeds was evaluated in terms of percent moisture, thousand seeds weight and bulk density. Solvent extraction method was used for extraction of Nigella Sativa oil. In order to reduce the post frying degradation of cooking oils, Nigella Sativa oil was added in commercial cooking oils was added at varying levels (0 – 1000 ppm). The free fatty acid was estimated till seven times frying. Oil at the concentration of 800 and 1000 ppm is shown to have strong protective effects against lipid peroxidation of commercial oil during frying condition. The Pearson’s correlation suggested strong negative correlation between amount of Nigella Sativa oil and free fatty acids till the seventh deep frying cycle.

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