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JOURNAL OF APPLIED SCIENCES RESEARCH
ISSN:1819-544X
JOURNAL home page:
http://www.aensiweb.com/
JASR 2014 November
; 10
(12):
pages 36-45.
Published
Online
2014
29 October
Research Article
Corresponding Author: Tajul A. Yang, Food Technology Division, School of Industrial Technology, Universiti Sains,
Malaysia,11800 Pulau Pinang, Malaysia.
Tel: 604-6532224; Fax: 604-6573673; E-mail: taris@usm.my
Physicochemical and Quality Characteristics of Cold and Hot Press of Nigella
sativa L Seed Oil Using Screw Press
1,3Wahidu Zzaman, 1Deli Silvia, 2Wan Nadiah Wan Abdullah, 1Tajul A. Yang
1Food Technology Division, School of Industrial Technology, UniversitiSains Malaysia, 11800, Minden, Penang, Malaysia
2Bioprocess Technology Division, School of Industrial Technology, UniversitiSains Malaysia, 11800, Minden, Penang, Malaysia
3Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh
Received: August 10, 2014; Revised: September 19, 2014; Accepted: 14 October 2014, Available online: 29 October 2014
© 2014
AENSI PUBLISHER
All rights reserved
ABSTRACT
Screw pressed is one of the most important mechanical methods for oil extraction from N. sativa seed. The physicochemical and
quality characteristics of the oil were studied after pressing at cold and hot (50°C until 100°C) temperatures. The results obtained from free
fatty acid (FFA) and acid value (AV) found to be lowest at respectively 100°C (0.19% and 0.39%) and highest at 80°C (0.24% and
0.47%).The value ofspecific extinction coefficient(K232)value was constant for all temperatures (2.82-2.83) and K270value observed the
lowest at 50°C (1.48) and highest at 100°C (1.61). Carotenoid content was the lowestat 50°C (1.95 mg/kg) than 100°C (2.46 mg/kg) and
SN value found lowest at 50°C (132.75 mg KOH/g oil) and highest at 70°C (198.21 mg KOH/g oil ).Viscosity was the lowestat 60°C
(63.80 mPaS) than 100°C (71.47mPaS) and PVmeasured thehighest at 80°C (342.37 meq O2/kg oil) and lowest at 50°C (204.58 meq
O2/kg oil). Chlorophyll and density measured from 1.97 to 2.50 mg/kg and 0.93 to 0.98 g/cm3 respectively. The color was green and
yellow with increasing temperatures. Sensory analysis panelists were liked moderately of oil pressed at 60°C.
Key words: N. sativa seed oil, physicochemical, cold and hot press temperatures, screw pressed.
INTRODUCTION
Nigella sativa L is a vegetal spice belongs to the
Ranunculacea family, commonly known as black
cumin seed. Nigella sativa is native to the
Mediterranean region and cultivated into other parts
of the world such as Asia, North Africa & Arabian
Peninsula. The seeds of N. sativa have several
therapeutic effect such as prevention of cancer,
antihypertensive effect [26] anti-inflammatory,
analgesic [1] and antihistaminic action [21]. The oil
extracted from to seed of Nigella sativa used in
Egyptian system of medicine. N. sativa seed oil is
used as an antimicrobial [55], anti-inflammatory
[45], anti-oxidant activity [53,2813,14] anti-tumour
activity [13], anti-cancer [39], gastroprotective
[25,24]. Besides, this the seed also used as a spices
and cosmetic products.
N. sativa seed oil has been produced by solvent
and mechanical extraction methods. Solvent
extraction method is capable of removing nearly 90%
from the seeds but the equipment required for this
methods are generally too expensive and there is the
inherent danger of fire and explosion in terms of the
solvent used [72,4,15]. Screw pressed is the one of
mechanical method for oil extraction [49]. The
extracted from screw pressed method is often higher
in quality as compared to solvent-extracted method
due to higher oxidative stability and lower
nonhydratable phospholipids [53,70]. Screw pressed
method did not extensively replaced the solvent
extraction in processing of commodity oilseeds,
because screw presses recover a lower proportion of
the oil [70,47]. However, the screw press method
does not have high extraction efficiencies as compare
to solvent extraction methods [63,16]. Many factors
e.g. applied pressure, heating temperature, moisture
conditioning of sample, particle size, and heating
time are play important role in order to determine the
extraction efficiency [35,3]. Atta [10] found that the
crude oil by cold press is more stable to auto-
oxidation rancidity than crude oil by solvent and
significant difference in physicochemical of oil.
Mechanical screw pressing method is most popular
method in the world to separate oil from vegetable
oilseeds on small scale. Because it required low
investments, and easily operated, [61].
Until now there is no study available on the
effect of temperatures on quality of screw-pressed N.
sativa seed oils. Therefore, the objective of this
research to analyze the physicochemical and quality
characteristics of screw-pressed N. sativa seed oils at
six different temperatures.
37 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
Materials And Methods
Raw Material:
The samples of N. sativa seeds, derived from
India were procured from a supplier, Abdul Ghafar
Enterprise, Malaysia. The N. sativa seed were sieved
to remove dust, sand and other foreign matters. The
samples were kept in vacuumed plastics and stored at
room temperature until further processing.
Preparation of N. sativa L seeds oil:
About of 350 g seeds were pressed for 4 to 5
min to achieve a steady flow of oil and meal before
processing samples. Upon achieving steady
operation, triplicate of 3000 g sample was poured
into the hopper and pressed at six different
temperatures (100±3°, 90±3°, 80±3°, 70±3°, 60±3°,
and 50±3 °C). The yield of oil was stored away from
light in a dark container (wrapped with aluminum
foil), stored in a chiller (+4 °C) for 48 hours to let the
oil to settle foreign materials. After 48 hours, the oil
was centrifuged at 3500 rpm to remove other fine
particles in the oil, flushed with Nitrogen gas and
then kept in a freezer (-18 °C). The oils was weighed
and calculated with the formula:
Where: mo – weight of oil extract, ms– weight
of samples
Physicochemical characteristic of N. sativa L seeds
oil:
Free Fatty Acid (FFA):
Free fatty acids of N. sativa seeds oils were
determined according to AOCS recommended
practice Ca 5a-40 [9].
Acid value (AV):
The acid value (AV) was converted from free
fatty acid with a conversion factor (1.99 as oleic
acid).
K232 and K270 specific extinction coefficient:
K232 and K270 extinction coefficients were
measured from absorbance at 232 nm and 270 nm,
respectively, with UV spectrophotometer
(SECOMAN) using 1 % solution of oil in
cyclohexane and a path length of 1 cm [12].
Saponification Number (SN):
Determination of oilseeds saponification number
was used AOCS recommended practice Cd 3-25 [9].
Pigment content of N. sativa seeds oil:p
Oil was weighed accurately 7.5 g oil and
dissolved in cyclohexane up to final volume of 25
ml. Chlorophylls and carotenoids contents were
calculated from the absorption spectra of the oils.
The absorption at 670 nm was usually considered to
be related to the chlorophylls fraction, pheophytin is
being its major component. The dominant pigment in
the carotenoids fraction was lutein and the absorption
was measured at 470 nm. Thus chlorophylls and
carotenoids contents were expressed as mg of
pheophytin and lutein per kg of oil, respectively
[34,44].
The levels of pigments are obtained as follow:
[Chlorophylls] = mg/kg
[Carotenoids] = mg/kg
Density of N. sativa seeds oil:
The density of liquid is required to determine the
power required for pumping. The analysis was
carried out using Pycnometer method recommended
practice 41a-2 [9].
Determination viscosity of N. sativa seeds oil:
Viscosity of the oil samples was measured with
a vibration (Oscillation) viscometer (AND
VIBROVISCOMETER SV-10). The principle of
surface loading whereby the surface of an immersed
probe generates a shear wave that dissipates in the
surrounding medium. The measurements depend on
the ability of the surrounding fluid to damp the probe
vibration [57]. Measurements were performed at
25oC with a plastic-plate at 0.3~10.000 mPaS.
Peroxide Value (PV):
Peroxide values represent the amount of
hydroperoxides or peroxides groups, and identically
with initial products of lipid oxidation. The changes
of the procedure may change the results because this
method is empirical and difficult to obtain sufficient
quantities from foods that are low in fat [52]. The
method included AOCS recommended practice Cd 8-
53 [9].
Color of N. sativa seeds oil:
Color of N. sativa seeds oil was evaluated using
a CIELab Minolta spectrophotometer CM 3500d.
The 15 ml sample was pipette into a sample cup, and
color values were obtained using a D6 5/10
°C(daylight 65 illuminant/10oC observer/set) with
color scale coordinates : L*, a* and b*. L* were
represented the difference between light (L* = 100)
and dark (L* = 0). The component a* was
represented the difference between green (-a*) and
red (+a*) and component b* was represented the
difference between blue (-b*) and yellow (+*b)
(Sahin et al., 2006). The method followed according
AOCS with Cc 13b-45 [9].
Mineral contents of N. sativa seeds Oil:
Some of the minerals content of N. sativa
seedsoil and meal present such as sodium, calcium,
manganese, nickel, cuprum, cadmium, iron, lead, and
zinc were analyzed by with Perkin-Elmer Analyst
100 with induction coupled plasma atomic emission
(ICPAES) spectroscopy [7]. The sample (oil was 1 g)
38 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
was digested (ETHOS 900 Milestone, microwave
Lab station) with 6 ml concentrated Nitric acid and 1
ml acid peroxide (30 %) until a transparent solution
was obtained. The instrument was calibrated with
known standards and the samples were analyzed at
corresponding wavelengths.
Sensory analysis:
Description of panel sensory:
The panelists divided two group that commonly
used and not used to consume of N. sativa seeds oil
(n= 40). First of group (n= 25) are randomly panel
from other country e.g. Indonesia, Ghana, Sri Lanka,
and Malaysia which randomly not used consume of
N. sativa seeds oil. This group was students and staff
at Universiti Sains Malaysia with ages between 21-
45 years old. The second group are panelists (n = 15)
were consumer society of N. sativa seeds oil from
Kedah (Malaysia) with ages between 31-65 years
old. This group was recruited on the basis of their
previous experience in descriptive sensory analysis,
interest, availability and consumption of N. sativa
seeds oil at least once a day. The test of panels was
conducted between 11:00 A.M. and 1:00 P.M. on the
first day and 2:00 P.M. and 5:00 P.M on the second
day.
Samples evaluations, 30 ml of the N. sativa
seeds oil were placed into transparent plastic cups
with lids coded with 3 digit random numbers.
Samples consisting of different temperatures
extraction of screw press at cold press (50°, 60°, 70°
C) and hot press(80°, 90° and 100°C). Samples were
presented with water and paper ballots on a plastic
tray. Panelists were instructed to consume the whole
sample and rinse their mouths with water between
samples to minimize any residual effect [31,74].
According to Aminah [6] stated that 7 point
scale is suitable for sensory analysis. Hedonic scale
is a rating scale method used in sensory evaluation.
Here's an example:where 1 = dislike very much, 2 =
dislike moderately, 3 = dislike slightly, 4= neither
like nor dislike, 5 = like slightly, 6 = like moderately,
and 7 = like very much, according to the
acceptability of color, odor, taste, viscosity,
bitterness and overall quality.
Statistical Analysis:
The effects of temperatures on physicochemical,
sensory analysis, antioxidant and nutritional
properties of N. sativa seeds oil and meal were
analyzed using ANOVA one way and Tukey’s test
with two replicates. All of the statistical was
performed at the 5 % significance level were
presented as mean ± standard deviation (M±SD)
using SPSS 12.0 for windows [50].
Result and Discussion
Physicochemical characteristics of N. sativa seeds
oil:
Free fatty acid (FFA) measurement is directly
correlated with the acid value as shown in Table 1.
FFA and acid values of oil extracted at 80 °C
was significantly different (p<0.05) with those at 50
°C, 60 °C, and 100 °C. However, FFA and Acid
value of oil extracted at 100 °C showed the values
were lowest when compared to temperature at 80 °C.
Both conditions are due to effect of high temperature
extraction, inhibiting hydrolys is process during oil
extraction. Hydrolys is process so ccurring in the oil
is generally caused by water content and
lipaseenzymes. When seeds are extracted, the
existing water in the seeds will come out with the oil
and react with triglycerides to form FFA and glycerol
[62]. Therefore, the values of FFA and acidity
production were higher at low extraction temperature
and the quality of oil decreases because oxidation
readily happens in these conditions.
These result was lowest than comparing with
FFA in red raspberry and jatropha oil are 1.32 % and
1.03 % found by Šuuroviet al [66] and Salimon et al.
[59]. Šuurovi et al [66] told that FFA and acid value
were showing condition the seeds before and during
the processing oil extraction. The non-refining oil
must have ± 2 % of FFA. Atta [10] found that FFA
and AV of the solvent extraction were lower than
cold pressed extraction of N. sativa seeds oil. The
value of FFA was 11.0 % as oleic used by cold press
and 6.7 % by solvent extraction.
However, Dandik et al. [23] reported that the
low temperature may give a higher value of FFA and
causing the disposition to the hydrolysis action
catalyzed by native lipase in ground seeds. Acid
value allows the standards of Codex Alimentarius
Commission [5] for edible oil at 4% as oleic acid.
Despite the high value obtaine data lower
temperature, hencompared to standard values fore
dible oils the value is still below standards.
Specific extinction usually determined by K232
and K270. K232 value measured by the presence of
conjugated dienoic acid in the oil is an indication of
primary oxidation products at 232-234 nm. Some
researchers have used absorption at 268-270 nm to
measure conjugate trienes as well as
ethylenicdiketones and conjugate ketodienes and
dienals arising as secondary oxidation products [47].
Farmer et al [27] reported that the extent of double
bond displacement correlated with the degree of
oxidation occurring in unsaturated oil. Value of K232
and K270 represent primary and secondary oxidation
component in oils. From the Table 1, it shows that
the value of K232 at 50 °C and 60 °C was significantly
different (p<0.05) with temperature at 90 °C.
The values of K270 at 50 °C was significantly
different (p<0.05) with other temperatures, except
temperature at 60 °C. Primary and secondary
oxidation is increased by the increasing the
temperatures of heating. White et al. [69] said that
double bond can also change to form conjugated
39 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
dienes during the hydrogenation or deodorization of oil if the temperature rises above 245 °C.
Table 1: Physicochemical and quality characteristics of N. sativa seeds oil pressed at different temperatures.
Temperature
50 °C
60 °C
70 °C
80 °C
90 °C
100 °C
Physicochemical
characteristics
Free Fatty Acid
(as oleic %)
0.20±0.01ab
0.20±0.02ab
0.23±0.01bc
0.24±0.00c
0.23±0.01abc
0.19±0.00a
Acid Value
(as oleic %)
0.41±0.01ab
0.42±0.01ab
0.423±0.02ab
0.47±0.01c
0.45±0.03bc
0.39±0.01a
K232 (%)
2.82±0.01a
2.82±0.00a
2.83±0.00ab
2.83±0.00ab
2.83±0.00b
2.83±0.01ab
K270 (%)
1.48±0.00a
1.50±0.02ab
1.53±0.01b
1.57±0.02c
1.61±0.02d
1.610±0.01d
SN (mg KOH/g oil)
132.75±10.02a
172.44±17.46abc
198.21±16.33
c
193.64±17.70bc
183.91±15.35bc
154.56±13.80ab
Chlorophyll (mg/kg)
1.97±0.19a
2.27±0.20a
2.47±0.05a
2.50±0.32a
2.22±0.14a
2.09±0.21a
Carotenoid (mg/kg)
1.95±0.05a
2.043±0.02a
2.25±0.05b
2.32±0.07bc
2.34±0.07bc
2.46±0.12c
Density (g/cm3)
0.93±0.04a
0.98±0.00b
0.98±0.00b
0.98±0.00b
0.98±0.00b
0.98±0.00b
Viscosity (mPaS)
64.53±0.31ab
63.80±0.61a
66.23±1.29b
66.47±0.81b
69.53±0.31c
71.47±0.45c
Means in the same row with different superscripts are significantly different (p<0.05)
These result of K232 and K270 was higher than N.
sativa seed oil from Tunisian (1.07 and 0.27) and
Iranian (0.74 and 0.18) found by Cheikh-Rouhouet
al. The values of K232 and K270 were related to data
from Besbeset al [19] which found that value
increase the Rancimat time from 2.30 to 13 and 0.5
to 2, respectively. The value of K232 was higher due
to sensitivity to heating during extraction processing
to form higher content of primary oxidation of date
seed oils and virgin olive oils. Because product of
primary oxidation is unstable under heating it would
be degraded causing of secondary oxidation and
absorption at 270 nm. It shows that value of
secondary products of oxidation was lower than
primary products oxidation. Proving that N. sativa
seeds oil has a good resistance against heating
condition [68,19].
The saponification number (SN) increased with
heating temperature of 50 °C to 70 °C and decreased
from 80 °C to 100 °C (Table 1). This is because
temperature is one way to eliminate the compounds
of other impurities and allow the natural process of
saponification. Comparing the SN value to other
oilseed e.g. rapeseed oil (184 mg KOH/g oil),
pumpkin oil (199.3 mg KOH/g oil), safflower oil
(184.2 mg KOH/g oil), coconut oil (247.9 mg KOH/g
oil), melon seeds oil (979 mg KOH/g oil), palm
kernel oil (732 mg KOH/g oil) and castor seeds oil
(137 mg KOH/g oil), the value of SN from palm
kernel and melon seeds oil was higher than other
oilseeds [11,56,48].
The higher value of suggests that the oilseed
contain high molecular weight fatty acids with low
level of impurities and can be used in soap making
industry [36]. This shows that the quality of
the oil decreases due to the process of oxidation and
hydrolysis [62]. The value of SN is higher at 70 °C
because the heat may have denatured the fat-
hydrolyzing enzyme with higher degree of
denaturation in oil extracted from N. sativa seed. The
lower SN may be due to the presence of residual
water which may have aided hydrolysis resulting in
lower amount of mg KOH.
Carotenoids significantly increased at
temperature of 50 °C to 70 °C and of 100 °C (Table
1). The increase in temperature was significantly
different (p<0.05) with carotenoid at temperature at
50 °C with 70 °C and 100 °C. Chlorophyll was
insignificantly different (p<0.05) with increase in
temperatures. A similar result was obtained by
Luaceset al [38], who observed the main pigment
compounds in the virgin olive oil (β-carotenoid and
chlorophyll) treated with heat-temperatures. The
heat-treatment caused increased both of β-carotenoid
and chlorophyll. But there is no relation was found
between chlorophyllic compound and the treatment
temperatures [38].
The pigments decreased the quality of oils due to
its interaction with light making it easily oxidized.
The β-Carotene is easily oxidized to
epoxycarotenoids, which are colorless and oxidation
products of β-Carotene can induce autocatalytic
oxidation in oils [34]. Chlorophyll is converted to
colorless derivatives by reacting with peroxyradicals
produced during oxidation [37]. The β-carotenoid in
N.sativa seeds oil was higher than oilseed from
Parsley (0.783 – 0.989 mg/kg), and lower than
Mullein (1.121 mg/kg) and pumpkin seeds oil (5.957
mg/kg) [51]. The chlorophyll was more found in the
canola oil (4-30 mg/kg), and rapeseed (5-55 mg/kg)
but in refined bleach and deodorized (RBD) of
canola oil the value less than 0.025 mg/kg and trace
in the soybean oil [32].
Density of N. sativa seeds oil in the table 1 show
that at temperature 50 °C the value was significantly
different (p<0.05) with other temperatures. This
result was in contrast with density in Slovene
Camelinasativa oil was decreased (0.9207 g/cm3 to
0.9041 g/cm3) with increasing of temperature (20 °C
to 50 °C) [2]. The density of liquid oil is less than
that of most other food components, and so there is a
decrease in density of food as its fat content
increases. Thus the lipid content of foods can be
determined by measuring their density.
The viscosity value decreased at 50 °C to 60 °C
and increased again at 70 °C until 100 °C (Table 1).
40 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
There was significantly different (p<0.05) between
temperature at 60 °C with others temperature, except
at 50 °C. Value at 70 °C and 80 °C was significantly
different (p<0.05) with 80 °C and 100 °C. The
increase in viscosity value during heating is in
correlation with the formation of dimers and
polymers due to the increase of carbon chain length
and also related to the difference in saturated fatty
acids with the consequence of a higher melting
points. In most cases, an increase in temperature will
lower the viscosity of a material, but sulphur, which
form polymers,is an exception. Viscosity is another
physical characterization which mostly depends on
temperature and on to some extent the compositional
difference of vegetable oils. Viscosity of N. sativa
seed oil was higher than Malaysia Jatrophacurcas
seeds oil (36 cPs), NigeriJ. curcas seeds oil (17-52
cPs), and soybean oil (50.09 cPs) [32,59].
The peroxide values of the N. sativa seed oil
from 50 °C (204.58 meq O2/kg oil) to 100 °C (324.52
meq O2/kg oil) did not show any significant
difference (p<0.05), except between 50 °C (204.58
meq O2/kg oil) with 80 °C (342.37 meq O2/kg oil)
the value becomes significantly different (p<0.05)
(Fig. 1). The peroxide value was increased from 30
mmol O2/kg become 120 mmol O2/kg oil due to
different temperatures [66].
Peroxide values are one other content from
primary products (hydroperoxides) of lipid oxidation
in oilseeds. These values are usually used as an
indicator for the initial stages of oxidation process.
However, in time, some hydroperoxides form rapidly
during storage. Because of these reasons, Sherwin
[60] stated that peroxide values do not necessarily
indicate the actual extent of lipid oxidation.
Nevertheless, secondary products of lipid oxidation
(aldehydes) are less easily destroyed than peroxide
values (hydroperoxides) during heating processing
[20]. It has relation with K232 as a secondary product
of lipid oxidation.
GoerlichPharma International [29] reported that
the peroxide value of N. sativa seeds oil rose rapidly
immediately after production. However, because of
the residues of essential mock oxygen of the fatty oil
bound as peroxide, it caused the peroxide value to
not be a suitable measure for rancidity. The peroxide
value of N. sativa seeds from Egypt was found to be
<120 meq O2/kg oil [29]. Cheikh-Rouhouet al [22]
reported values of 5.65 meq O2/kg (Tunisian) and
4.35 meq O2/kg (Iranian).
The difference in the values was resulted due to
the source of the plant and the condition in which the
plants grow and effects of processing. In addition,
Pike [52] said that the disadvantage of this method is
the requirement of 5-g oil sample size. It is difficult
to obtain sufficient quantities from foods with low fat
and empirical and this method can changes the result
with any modification.
The CIELAB color measurement method was
determined by its color coordinates: L* represent the
difference between light (L*= 100) and dark (L*=0),
a* represent the difference between green (–a*) and
red (+a*) and b* represent the difference between
blue (-b*) and yellow (+b*). The N. sativa seed oil
was lighter by the increase of heat temperature at 70
°C and become less or dark at the temperature of
100°C (Table 2).
Table 2: Color (CIELAB L* a* b*) value N. sativa seeds oil pressed at different temperatures.
Color
L*
a*
b*
Temperature (°C)
50
60
70
80
90
100
28.59±0.35ab
31.08±0.33bc
31.98±0.45c
31.74±0.12bc
31.18±0.52bc
25.82±2.72a
-4.51±0.46b
-4.51±0.03b
-4.73±0.11a
-4.67±0.07ab
-4.64±0.03ab
-4.73±0.07a
9.41±0.16a
10.58±0.18ab
11.26±0.21bc
12.02±0.44bc
12.40±0.41c
9.36±1.46a
Means in the same column with different letters are significantly different (p<0.05).
The darkness may be due to the complicated
process during processing, interactions with fatty
acids, dimers, polymers and other minor compounds
present in the oil and effect of increased heat [71].
Significant difference (p<0.05) were found between
70 °C and 100 °C (for value of L*), temperature of
50 °C, 60°C with 70 °C and 100°C (for value of a*)
and temperature of 50 °C and 100 °C with 90 °C
(for value of b*). The color of the N. sativa seed oil
was commonly more greenness and yellowness by
the increasing of temperature. Color of N. sativa
seeds oil was darker and more yellowish than
Malaysian rubber seeds oil (L* = 33.98; a* = 0.86;
and b* = 0.47) (Bashar et al., 2009). Compared the
color with other oilseeds e.g. castor seeds, coconut
seeds, melon seeds, palm kernel seeds oil, the color
were golden yellow, pale yellow, golden yellow, and
pale yellow [48].
Mineral contents of N. sativa seeds oil are
shown in Table 3. Table 3 shown values increased
with decline in temperature but it was not significant
different (p<0.05) of increase pressing temperature.
It was shown for iron, zinc, lead, cadmium increase
with increase the temperature pressing. Calcium only
found at temperature 50 °C and 100 °C in small
quantity. Some minerals were not found at certain
temperatures, e.g. nickel only was found at 60 °C, 80
°C and 100 °C. Values increased with increase in
pressing temperature (Table 3).
The data shows N. sativa seeds oil has highest
contents of iron, lead, manganese and zinc in ranges
4585.40 x10-3-2853.80 x10-3 mg/L, 571.20 x10-3-
41 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
3030.50 x10-3 mg/L, 133.30 x10-3-193.60 x10-3
mg/L, 345.40 x10-3-2710 x10-3 mg/L, respectively.
Mineral contents in NSM were high iron, lead,
manganese and zinc in ranges 78.25-119.80 mg/100
g, 10.45-30.38 mg/100g, 18.0-19.44 mg/100 g,
16.56-28.40 mg/100 g, respectively. It was similar to
soybean meal and cotton seeds meal whereby,
Imorouet al [33] found that iron, zinc, calcium and
phosphorus were higher in content in that meal.
Table 3: Mineral contents from N. sativa seeds oil pressed at different temperatures.
Temperature
Mineral
50 °C
60 °C
70 °C
80 °C
90 °C
100 °C
Sodium
7.00±0.00a
7.60±0.00a
6.20±0.00a
4.90±0.00a
10.20±0.00a
8.70±0.00a
Calcium
0.40±0.04a
nd
nd
nd
nd
5.80±0.01a
Manganese
nd
193.60±0.03a
187.60±0.03a
133.30±0.00a
184.00±0.00a
178.40±0.00a
Nickel
nd
129.0±0.02a
nd
64.40±0.04a
nd
133.70±0.05a
Cuprum
43.10±0.01a
34.70±0.01a
17.30±0.00a
3.90±0.00a
nd
nd
Cadmium
272.80±0.09a
386.10±0.01a
421.50±0.07a
361.60±0.01a
430.70±0.44a
389.60±0.01a
Iron
3831.00±0.24a
3569.10±0.15a
2844.40±1.00a
2853.80±0.19a
3866.40±0.30a
4585.40±0.07a
Lead
nd
1290.60±0.21a
571.20±1.00a
1344.50±1.21a
3030.50±0.32a
2542.90±0.11a
Zinc
667.80±0.54a
1099.00±0.10a
1146.30±0.93a
345.40±0.03a
2644.10±0.18a
2710.00±0.04a
Data are represented in M (x10-3) ± SD (mg/L). N =2. nd was not detected. Different superscript in the same row represent significant
difference (p<0.05).
The value of lead, iron and zinc increased with
decline of heat temperature of the screw press. The
screw press machine is made out of steel and at
elevated temperatures can be catalyzed to breakdown
and appear in the oil and meal in minute quantities.
Friction inevitably fuels this process as the metal
parts come into contact at high temperature causing,
also, some level of lipid oxidation in the presence of
oxygen. Crude oil has impurities, like heavy metal,
minerals and need to be refined to produce safe
product for human consume. Likewise meal seeds,
for safe consumption, are suggested be processed
using cold pressing rather than hot press for N. sativa
seeds.
Sensory analysis:
Sensory analysis is the most important parameter
for acceptability of a product from consumers. Some
factors influencing sensory evaluation and habitual
on panelist to consume the product e.g. origin state,
healthy or ages of panelist, origin of product,
cultivar, agricultural practices, methods of harvests,
transport, technological operation of producing the
product and storage the products [41].
Sensory analysis of N. sativa seed oil was
ranked on the basis of 6-point hedonic scale for
various attributes like color, odor, taste, viscosity,
bitterness and overall acceptability. Sensorial
analysis of panelist that used to consume of N. sativa
seed oil was shown in Table 4. Analyses of the
samples show that temperature 50 °C, 60 °C and 100
°C were significantly differs (p<0.05) in color.
Sample at 100 °C has more dislikes with panelists.
Samples at 60° were liked moderately than 70 °C.
The odor of sample is preferably at temperature of 60
°C and liked moderately than others.
In terms of taste, panelists preferred the sample
at 60 °C, like slightly at 50° and dislike moderately
sample at 90°C. Panelists disliked very much such
sample at 100 °C and is significantly different
(p<0.050) with sample at 60 °C. Panelists preferred
viscosity from sample at 50° and 60 °C. The
viscosity was significantly different (p<0.05)
between 50°, 60 °C with 90° and 100 °C. Bitterness
of the samples was noticeably at 80° until 100 °C
than sample at 60 °C. For overall acceptability, the
panelist agreed on the sample at 60 °C (4.80) was
like moderately. Sample at 100 °C was significantly
disliked moderately by panelists. Evaluation of
samples exposes that oil produce at 100 °C was
significantly different in color, odor, taste, bitterness
and overall acceptability (Table 4).
Table 4. Sensory analysis of panelist that used to consume N. sativa seeds oil (pressed at different temperatures), n = 15
Temperature
50°C
60°C
70°C
80°C
90°C
100°C
Sensory
Analysis
Color
3.20±1.57b
5.20±0.94c
3.73±1.53b
3.27±1.62b
2.80±1.32ab
1.47±1.06a
Odor
3.60±1.12ab
5.07±1.16b
3.13±1.64a
4.00±1.3ab
3.47±1.69a
2.67±1.54a
Taste
3.87±1.25cd
4.80±0.56d
3.13±1.12bc
2.27±1.62ab
1.80±1.14a
1.47±0.74a
Viscosity
4.53±0.99b
4.53±.1.30b
3.60±1.72ab
3.73±1.75ab
2.53±1.69a
2.93±1.87ab
Bitterness
3.00±1.85a
2.93±1.22a
4.13±1.36ab
4.93±1.44b
4.87±1.77b
5.53±0.83b
Overall
4.60±0.74bc
4.80±0.78c
3.40±1.45ab
3.27±1.03a
2.53±0.83a
2.27±1.44a
Means in the same row with different superscripts are significantly different (p<0.05)
But different evaluation among panelist
commonly consume of N. sativa seeds oil with not
commonly consume (Table 5). Panelist was
evaluated all of sample were not significantly
different (p<0.05) with temperatures on color, odor,
taste and bitterness. But on the viscosity, it was
significantly different (p<0.05) among sample at 90°
and 100 °C with others. Overall acceptability of
panelist not consume of N. sativa seeds oil was like
slightly (4.16) sample of 60 °C than sample of 90 °C.
42 Dr. S Saied Hosseini-Asl et al, 2014 /Journal Of Applied Sciences Research 10
(12), November, Pages:36-45
Table 5: Sensory analysis of panelist that not used to consume N. sativa seeds oil (pressed at different temperatures).
Temperature
50°C
60°C
70°C
80°C
90°C
100°C
Sensory
Analysis
Color
4.12±1.05a
4.44±1.08a
4.52±1.08a
4.24±1.09a
3.60±1.26a
3.64±1.28a
Odor
4.04±1.27a
3.88±0.97a
4.08±0.91a
4.16±0.98a
3.80±1.04a
3.72±1.24a
Taste
3.68±1.14a
3.48±1.01a
3.40±1.38a
3.36±1.18a
3.28±0.84a
3.16±1.31a
Viscosity
4.12±0.97b
4.24±0.88b
4.16±0.85b
4.32±0.98b
3.28±1.14a
3.52±1.12ab
Bitterness
3.04±1.02a
3.32±1.14a
3.24±1.33a
3.24±0.93a
3.00±1.04a
2.92±1.44a
Overall
3.96±0.79bc
4.16±0.78c
3.80±1.26abc
3.76±1.13abc
3.08±0.95a
3.20±1.35ab
Means in the same row with different superscripts are significantly different (p<0.05)
Assessment of color on sensory analysis related
to premises color analysis is done by instrument.
Table 2 shows that increase of the extraction
temperature would make oil become darker,
greenish, and bluish. An objective assessment of the
panelists proved that oil in the temperature of 60 °C
and 70 °C are brighter and yellowish just like N.
sativa seed oil that were sold in the market. Many
consumers preferred the bright color, transparent but
close to its natural color of oil. No more chemical
refining, bleaching or further process purification
with chemical addition was done. The application of
mechanical, chemical and heat in processing oilseed
or vegetable oil extraction may affect the color of the
sample [68].
N. sativa seeds oil has a strong odor, spicy like
fennel flowers and has a sticky consistency [30]. The
higher oil extraction temperature caused the stronger
spicy smell and closer to a burning smell. This is
caused due to the seeds of N. sativa containing high
protein, carbohydrate, double bonds of carbon and
unsaturated fatty acids. The heat temperature would
be denatured composition of protein, degraded of
carbohydrate, breakdown the double bonds become a
long chain carbon or saturated fatty acid and
oxidized the unsaturation fatty acids [71]. The color
of meal become darker charred and the smell was
very strong similar with the N. sativa seed oil.
The sensory analysis of taste and bitterness are
similar of which higher temperature caused dislike in
taste because of higher bitterness value (Table 4 and
5). Conclusion from all panelists preferred oil sample
pressed at 60 °C than sample at 100 °C. Similar to a
virgin olive oil sensory where different sensory notes
described the characteristic of the virgin olive oil and
the high score shows a balance between main
sensory perceptions and the consumer appreciation
[43]. Sultan et al. [64] stated that flavor is the major
priorities which were influenced by temperature,
moisture, in contact-air, light and presence of
antioxidants.
The vegetable oil or oilseed would be
characterized by a high nutritional value in addition
to a high oxidative stability making it appropriate to
be applied in high temperature [41]. N. sativa seed
oil has majority of compounds e.g. oleic, linoleic,
linolenic and palmitic acids [10,64,22]. The
unsaturation of fatty acid e.g. oleic becomes an
importance in nutritional value because it could
lower LDL.
Increasing HDL and linolenic acid was
responsible for unpleasant room-odor during deep-fat
frying in olive oil [41]. Unsaturated fatty acids such
as oleic, linoleic, linolenic in oil and fat become
oxidized during the processing. Lipid oxidation cause
adverse flavors and aromas, compromises the
nutritional quality of fats and oil and lead to the
production of toxic compound [42].
Conclusion:
Values of K232, K270, carotenoid, SN, peroxide
and viscosity were significantly different (p<0.05) at
different temperature except chlorophyll. Similarly
with the FFA and acid values which showed the
lowest value at the high temperature due to inhibition
of thehydrolysisprocessduringoilextraction at higher
temperatures. Color of N. sativa seed oil was
commonly more green than yellow with increasing
temperature. Overall test of sensory analysis showed
panelists liked moderately oil pressed at 60°C.
Acknowledgments
Author thanks the Fundamental Research Grant
Scheme (FRGS): The Role of The Major/Minor
Components in Cold Pressed Oil Oxidation. This has
financed this project with grant number 6711102 and
Universiti Sains Malaysia
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