Phytosterols are important bioactive compounds and have been shown numerous
health benefits including cholesterol-lowering effects (Iriti and Varoni 2017). Phytosterols have been proved as strong antioxidant due to the formation of allylic free
radical and its conversion into stable free radicals (Wang et al. 2002). Apart from the
antioxidants, plant sterols also contribute in the prevention of colon cancer (Awad
et al. 2000).
Nigella seeds contain significant quantities of phytosterols including β-sitosterol,
campesterol, avenasterol, stigmasterol, and lanosterol (Amin and Hosseinzadeh
2016). However, very limited studies are available on phytosterol content in Nigella
seed. β-Sitosterol was found to be the highest (1135–1182 μg/g) followed by
D5-avenasterol (925–1025 μg/g) and D7-avenasterol (615–809 μg/g). Other sterols
including stigmasterol, campesterol, and lanosterol were noticed in lower amounts
(Ramadan and Mörsel 2003). Nigella seed contains total phytosterol of 3.66 g/kg
(Ramadan et al. 2003). β-Sitosterol was found to be the chief phytosterol which
accounts for 44 and 54% of the total sterols in Tunisian and Iranian varieties of black
seed oils, respectively (Matthaus and Ozcan 2011). Ying et al. (2018) recorded
slightly different content of phytosterol in Nigella seed oil including campesterol
(6.7 mg/100 g), stigmasterol (6.1 mg/100 g), β-sitosterol (19.7 mg/100 g),
avenasterol (2.2 mg/100 g), and cycloartenol (4.5 mg/100 g). It is also observed
that Nigella seed oils extracted using cold press method and solvent extraction
method did not have significant difference in their phytosterol content except
D7-Avenasterol content (Gharby et al. 2015).
Nigella seed contains high level of oil which has medicinal value and protective
effects against different diseases. Nigella seed contains fixed (stable) (32–40%) and
essential (volatile) oil (0.40–0.50%), which are responsible for several health benefits. Fixed oil contains the highest amount of polyunsaturated fatty acid (PUFA)
followed by monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA)
(Cheikh-Rouhou et al. 2007; Ramadan and Mörsel 2004). Linoleic acid (50–58%)
and oleic acid (20–28%) are the highest among the PUFA and MUFA, respectively
(Table 13.3). A small amount of α-linolenic acid is also found in Nigella seed oil.
Among the total fat, linoleic acid is the highest (50.31%) existing fatty acid followed
by oleic (25%) and palmitic acid (17.2%) (Cheikh-Rouhou et al. 2007). The total
SFA, MUFA, and PUFA were recorded 22.7, 26.6, and 50.7%, respectively. On the
other hand, higher content of linoleic acid (59%) and low content of palmitic acid
were recorded by Solati et al. (2014). Most of the Nigella seed oil contains major
proportions of unsaturated fatty acid (linoleic acid) between 50 and 60% followed by
oleic acid (20%) and dihomolinoleic acid (10%) and eicosadienoic acid (3%) by
linoleic acid (Karna 2013).
It is reported that oil extraction methods including Soxhlet and supercritical fluid
extraction did not show significant effect on the fatty acid composition of Nigella
seed (Solati et al. 2014). Nutritional composition including fatty acid composition is
affected by the agricultural practices, soil composition, and environmental conditions (Asdadi et al. 2014). They reported a very high content of linoleic acid of
58.5%, followed by oleic acid (23.8%), palmitic acid (13.1%), and very high content
of total PUFA of 83%. Similarly, Al-Jassir (1992) also reported the high content of
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P. Sharma and T. Longvah
health benefits including cholesterol-lowering effects (Iriti and Varoni 2017). Phytosterols have been proved as strong antioxidant due to the formation of allylic free
radical and its conversion into stable free radicals (Wang et al. 2002). Apart from the
antioxidants, plant sterols also contribute in the prevention of colon cancer (Awad
et al. 2000).
Nigella seeds contain significant quantities of phytosterols including β-sitosterol,
campesterol, avenasterol, stigmasterol, and lanosterol (Amin and Hosseinzadeh
2016). However, very limited studies are available on phytosterol content in Nigella
seed. β-Sitosterol was found to be the highest (1135–1182 μg/g) followed by
D5-avenasterol (925–1025 μg/g) and D7-avenasterol (615–809 μg/g). Other sterols
including stigmasterol, campesterol, and lanosterol were noticed in lower amounts
(Ramadan and Mörsel 2003). Nigella seed contains total phytosterol of 3.66 g/kg
(Ramadan et al. 2003). β-Sitosterol was found to be the chief phytosterol which
accounts for 44 and 54% of the total sterols in Tunisian and Iranian varieties of black
seed oils, respectively (Matthaus and Ozcan 2011). Ying et al. (2018) recorded
slightly different content of phytosterol in Nigella seed oil including campesterol
(6.7 mg/100 g), stigmasterol (6.1 mg/100 g), β-sitosterol (19.7 mg/100 g),
avenasterol (2.2 mg/100 g), and cycloartenol (4.5 mg/100 g). It is also observed
that Nigella seed oils extracted using cold press method and solvent extraction
method did not have significant difference in their phytosterol content except
D7-Avenasterol content (Gharby et al. 2015).
Nigella seed contains high level of oil which has medicinal value and protective
effects against different diseases. Nigella seed contains fixed (stable) (32–40%) and
essential (volatile) oil (0.40–0.50%), which are responsible for several health benefits. Fixed oil contains the highest amount of polyunsaturated fatty acid (PUFA)
followed by monounsaturated fatty acids (MUFA) and saturated fatty acids (SFA)
(Cheikh-Rouhou et al. 2007; Ramadan and Mörsel 2004). Linoleic acid (50–58%)
and oleic acid (20–28%) are the highest among the PUFA and MUFA, respectively
(Table 13.3). A small amount of α-linolenic acid is also found in Nigella seed oil.
Among the total fat, linoleic acid is the highest (50.31%) existing fatty acid followed
by oleic (25%) and palmitic acid (17.2%) (Cheikh-Rouhou et al. 2007). The total
SFA, MUFA, and PUFA were recorded 22.7, 26.6, and 50.7%, respectively. On the
other hand, higher content of linoleic acid (59%) and low content of palmitic acid
were recorded by Solati et al. (2014). Most of the Nigella seed oil contains major
proportions of unsaturated fatty acid (linoleic acid) between 50 and 60% followed by
oleic acid (20%) and dihomolinoleic acid (10%) and eicosadienoic acid (3%) by
linoleic acid (Karna 2013).
It is reported that oil extraction methods including Soxhlet and supercritical fluid
extraction did not show significant effect on the fatty acid composition of Nigella
seed (Solati et al. 2014). Nutritional composition including fatty acid composition is
affected by the agricultural practices, soil composition, and environmental conditions (Asdadi et al. 2014). They reported a very high content of linoleic acid of
58.5%, followed by oleic acid (23.8%), palmitic acid (13.1%), and very high content
of total PUFA of 83%. Similarly, Al-Jassir (1992) also reported the high content of
336
P. Sharma and T. Longvah