A comparative evaluation of proximate composition, elemental profiling and oil physicochemical properties of black cumin (Nigella sativa L.) seeds and argan (Argania spinosa L. Skeels) kernels
In this data article, proximate composition, elemental profiling of fruits and oil cakes and the physicochemical properties of the mechanically extracted oil of Moroccan black cumin and argan were compared. Oxidative stability was determined under accelerated aging conditions at 60°C for four months...
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| Published in | Chemical Data Collections Vol. 41; p. 100920 |
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| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier B.V
01.10.2022
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| Abstract | In this data article, proximate composition, elemental profiling of fruits and oil cakes and the physicochemical properties of the mechanically extracted oil of Moroccan black cumin and argan were compared. Oxidative stability was determined under accelerated aging conditions at 60°C for four months. Elemental profiling showed comparable values for nigella seeds, argan kernels and their oil cakes. The highest values of oil content (52%) and energy value (595.14 kcal/100 g) were found in argan kernels, the argan cake also showed its superiority in terms of moisture content (6.46%) and protein content (45.93%). The highest carbohydrate content (51.31%) was found in black cumin cake. Black cumin (cake and oil) can be considered as valuable sources for new multipurpose products for industrial, food and cosmetic use. Oil oxidation outcomes revealed sensitity of black cumin oil as compared to argan oil. Therefore, special care should be considered for its prolonged storage.
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| AbstractList | In this data article, proximate composition, elemental profiling of fruits and oil cakes and the physicochemical properties of the mechanically extracted oil of Moroccan black cumin and argan were compared. Oxidative stability was determined under accelerated aging conditions at 60°C for four months. Elemental profiling showed comparable values for nigella seeds, argan kernels and their oil cakes. The highest values of oil content (52%) and energy value (595.14 kcal/100 g) were found in argan kernels, the argan cake also showed its superiority in terms of moisture content (6.46%) and protein content (45.93%). The highest carbohydrate content (51.31%) was found in black cumin cake. Black cumin (cake and oil) can be considered as valuable sources for new multipurpose products for industrial, food and cosmetic use. Oil oxidation outcomes revealed sensitity of black cumin oil as compared to argan oil. Therefore, special care should be considered for its prolonged storage.
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| ArticleNumber | 100920 |
| Author | Bijla, Laila Salama, Mohamed Abdelbaset Oubannin, Samira Hajir, Jawad Gharby, Said Gagour, Jamila Aabd, Naima Ait Sakar, El Hassan |
| Author_xml | – sequence: 1 givenname: Samira surname: Oubannin fullname: Oubannin, Samira organization: Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-ZohrUniversity, 83000, Taroudant, Morocco – sequence: 2 givenname: Laila surname: Bijla fullname: Bijla, Laila organization: Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-ZohrUniversity, 83000, Taroudant, Morocco – sequence: 3 givenname: Jamila surname: Gagour fullname: Gagour, Jamila organization: Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-ZohrUniversity, 83000, Taroudant, Morocco – sequence: 4 givenname: Jawad surname: Hajir fullname: Hajir, Jawad organization: Economic Interest Grouping (EIG Targanine), Agadir 80000, Morocco – sequence: 5 givenname: Naima Ait surname: Aabd fullname: Aabd, Naima Ait organization: National Institute of Agronomic Research, Agadir 80000, Morocco – sequence: 6 givenname: El Hassan surname: Sakar fullname: Sakar, El Hassan organization: Laboratory of Biology, Ecology, and Health, FS, Abdelmalek Essaadi University, Tetouan, Morocco – sequence: 7 givenname: Mohamed Abdelbaset surname: Salama fullname: Salama, Mohamed Abdelbaset organization: Agriculture Research Center, Food Technology Research Institute, Sakha, Kafrelsheikh 33511, Egypt – sequence: 8 givenname: Said surname: Gharby fullname: Gharby, Said email: s.gharby@uiz.ac.ma organization: Biotechnology Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn-ZohrUniversity, 83000, Taroudant, Morocco |
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| Keywords | Vegetable oils Energy value Oxidative stability Fatty acids Cake |
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| Title | A comparative evaluation of proximate composition, elemental profiling and oil physicochemical properties of black cumin (Nigella sativa L.) seeds and argan (Argania spinosa L. Skeels) kernels |
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