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Peer-reviewedCC BYFood Chemistry: X

Synergistic effect of seed roasting and green extraction on oxidative stability in black cumin oil

  • Michael Zeugswetter1
  • Tobias Pointner1
  • Lisa Simettinger2
  • Marc Pignitter3
  1. 1Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Währinger Str. 42, 1090 Vienna, Austria
  2. 2Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
  3. 3Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Corresponding author.
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Abstract

Cold-pressed black cumin oil (BCO) is prone to oxidative deterioration due to its high polyunsaturated fatty acid (PUFA) content and is known for elevated acid and peroxide values. Prior studies show seed roasting reduces acid values and increases oxidative induction time (OIT), yet the PUFA-rich BCO remains oxidation-susceptible. This study demonstrated that green extraction using unroasted seed press cake enriched carotenoids (+33%) and chlorophyll (+58%) in the oil, indicating transfer of lipophilic press-cake constituents. It also enhanced antioxidant capacity, and lowered primary oxidation products (peroxides −58%, conjugated dienes −10%) in BCO, though acid values rose likely due to enzymatic activity. Furthermore, seed roasting lowered acid values by 82% and boosted thymoquinone content, while combining roasting with green extraction significantly increased OIT compared to unoptimized roasted BCO. These novel findings highlight the synergistic potential of seed roasting in combination with green extraction to valorize press cake while addressing BCO stability challenges.

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Cite

BibTeXRIS
BibTeX
@article{zeugswetter2026synergistic,
  title = {{Synergistic effect of seed roasting and green extraction on oxidative stability in black cumin oil}},
  author = {Michael Zeugswetter and Tobias Pointner and Lisa Simettinger and Marc Pignitter},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104671},
  url = {https://doi.org/10.1016/j.fochx.2026.104671},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Synergistic effect of seed roasting and green extraction on oxidative stability in black cumin oil
AU  - Michael Zeugswetter
AU  - Tobias Pointner
AU  - Lisa Simettinger
AU  - Marc Pignitter
PY  - 2026
DA  - 2026/10/22
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104671
UR  - https://doi.org/10.1016/j.fochx.2026.104671
AB  - Cold-pressed black cumin oil (BCO) is prone to oxidative deterioration due to its high polyunsaturated fatty acid (PUFA) content and is known for elevated acid and peroxide values. Prior studies show seed roasting reduces acid values and increases oxidative induction time (OIT), yet the PUFA-rich BCO remains oxidation-susceptible. This study demonstrated that green extraction using unroasted seed press cake enriched carotenoids (+33%) and chlorophyll (+58%) in the oil, indicating transfer of lipophilic press-cake constituents. It also enhanced antioxidant capacity, and lowered primary oxidation products (peroxides −58%, conjugated dienes −10%) in BCO, though acid values rose likely due to enzymatic activity. Furthermore, seed roasting lowered acid values by 82% and boosted thymoquinone content, while combining roasting with green extraction significantly increased OIT compared to unoptimized roasted BCO. These novel findings highlight the synergistic potential of seed roasting in combination with green extraction to valorize press cake while addressing BCO stability challenges.
SN  - 2590-1575
ER  -