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

• Published in: Chemical Data Collections Vol. 41; p. 100920
• Main Authors: Oubannin, Samira, Bijla, Laila, Gagour, Jamila, Hajir, Jawad, Aabd, Naima Ait, Sakar, El Hassan, Salama, Mohamed Abdelbaset, Gharby, Said
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.10.2022
• Subjects: Cake; Energy value; Fatty acids; Oxidative stability; Vegetable oils; Vegetable oils; Energy value; Oxidative stability; Fatty acids; Cake

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...