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RESEARCH JOURNAL OF PHARMACY AND TECHNOLOGY
Year : 2021, Volume : 14, Issue : 3
First page : ( 1586) Last page : ( 1590)
Print ISSN : 0974-3618. Online ISSN : 0974-360X.
Article DOI : 10.5958/0974-360X.2021.00280.8

Comparative research of fatty acid composition and volatile components of fatty oils from seeds of Nigella sativa and Argania spinosa

Kurkin VA1*, Mubinov AR1, Avdeeva HV1, Ryazanova TK2

1Department of Pharmacognosy, Botany and Phytotherapy, Samara State Medical University, Ulitsa Chapaevskaya 89, Samara, 443099, Russian Federation

2Research Institute of Hygiene and Human Ecology, Samara State Medical University, Ulitsa Chapaevskaya 89, Samara, 443099, Russian Federation

*Corresponding Author E-mail: Kurkinvladimir@yandex.ru

Online published on 30 April, 2021.

Abstract

The falsification of vegetable oils with similar fatty acid composition is an urgent problem, because the replacement of any ingredient can lead to a change in the pharmacological effects and organoleptic properties. This article discusses the identification and comparing of valuable food and cosmetic black cumin — Nigella sativa L. fatty oils from different countries (Egypt, Pakistan, Saudi Arabia) and argan oil (Argania spinosa (L.) Skeels) from Morocco according to the fatty acid composition and content of volatile components. These oils are expensive and valuable, so falsification can be widespread. The fatty acid composition of fatty oils was studied by gas-liquid chromatography (GC-MS). We identified 29 components (fatty acids and terpenoids) in black cumin seed oil and 10 fatty acids in argan seed oil. It was established that oleic acid dominates in the fatty acid profile of the fatty oil of argan seeds, in which besides was observed for the first time 11-eicosenoic acid. It was determined that linoleic acid dominates in the fatty acid profile of the fatty oil of black cumin seeds, in which besides was observed for the first time 11-octadecenoic (vaccenic) acid. In addition, there was shown that the fatty oil of black cumin seeds mainly represented by p-cymol (dominant component in the all samples of oil), β-thujene, longifolen, α-pinene, trans-4-methoxythujone and other terpenoids. The results allows us to recommend the fatty acid profile as criteria of quality of black cumin oil and argan oil.

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Keywords

Black cumin, Argan tree, Fatty oil, Fatty acids, Essential oil, Terpenoids.

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