Generic placeholder image

Current Analytical Chemistry

Author(s): Sibel Özçakmak*, Manaf AlMatar*, Işil. Var and Ali Tekin

DOI: 10.2174/0115734110265562230927091336

DownloadDownload PDF Flyer Cite As
Investigation on the Microbiological Quality and Fatty Acid Methyl Esters Composition of Commercially Available Cold-pressed Nigella sativa L. Oil

Page: [561 - 569] Pages: 9

  • * (Excluding Mailing and Handling)

Abstract

Background: Nigella sativa is a traditional plant with several ethno-medicinal activities. There have been several health advantages associated with Nigella sativa (Ns) L. oil, which has a high concentration of bioactive compounds.

Method: This research aimed to examine the fatty acid methyl ester profiles, microbiological profiles, and aflatoxin profiles of cold-pressed Ns oils acquired from Turkish herbalists. For this, the fatty acids methyl esters (FAMEs) content and microbiological purity of 10 different Ns oils were examined.

Results: The principal FAME components in Ns seed oils were linoleic (C18:2), oleic (C18:1), and palmitic acid (C16:0), with relative percentages of 34.17-57.54%, 19.41-30.52%, and 7.05-12.54%, respectively. The quantity of total saturated fatty acids (SFA) in all investigated oils ranged from 11.47 to 18.69%, while the amount of total unsaturated fatty acids ranged from 80.94 to 88.53%. Six of ten products (0.35-1.49%) were found to contain cis-11 eicosenoic acid, a chemical unique to Ns oil.

Conclusion: Although no Aflatoxin was found in any of the samples, Enterobacteriaceae levels were exceptionally low, and yeast mold concentrations surpassed the Turkish Food Codex's permissible limit values.

Graphical Abstract

[1]
Bitkisel Üretim İstatistikleri. 2016. Available From:www.tuik.gov.tr
[2]
Kar, Y.; Sen, N.; Tekeli, Y. Investigation of black cumin (Nigella sativa L.) seeds cultivated in region Samsun and country of Egypt in terms of antioxidant activity. Suleyman Demirel Univ. J. Sci, 2007, 2(2), 197-203.
[3]
Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü. 2019. Available From:https://hsgm.saglik.gov.tr/depo/birimler/saglikli-beslenme-hareketli-hayat db/Yayinlar/kitaplar/TBSA_RAPOR_KITAP_20.08.pdf
[4]
Silano, V.; Coppens, P.; Larra˜naga-Guetaria, A.; Minghetti, P.; Roth-Ehrang, R. Regulations applicable to plant food supplements and related products in the European Union. Food Funct., 2011, 2(12), 710-719.
[http://dx.doi.org/10.1039/c1fo10105f]
[5]
Gharby, S.; Harhar, H.; Guillaume, D.; Roudani, A.; Boulbaroud, S.; Ibrahimi, M.; Ahmad, M.; Sultana, S.; Hadda, T.B.; Chafchaouni-Moussaoui, I.; Charrouf, Z. Chemical investigation of Nigella sativa L. seed oil produced in Morocco. J. Saudi Soc. Agric. Sci., 2015, 14(2), 172-177.
[http://dx.doi.org/10.1016/j.jssas.2013.12.001]
[6]
Koshak, D.A.E.; Koshak, P.E.A. Nigella sativa L as a potential phytotherapy for coronavirus disease 2019: A mini review of in silico studies. Curr. Ther. Res. Clin. Exp., 2020, 93, 100602.
[http://dx.doi.org/10.1016/j.curtheres.2020.100602] [PMID: 32863400]
[7]
Menounos, P.; Staphylakis, K.; Gegiou, D. The sterols of Nigella sativa seed oil. Phytochemistry, 1986, 25(3), 761-763.
[http://dx.doi.org/10.1016/0031-9422(86)88046-3]
[8]
Amin, S.; Mir, S.R.; Kohli, K.; Ali, B.; Ali, M. A study of the chemical composition of black cumin oil and its effect on penetration enhancement from transdermal formulations. Nat. Prod. Res., 2010, 24(12), 1151-1157.
[http://dx.doi.org/10.1080/14786410902940909] [PMID: 20582810]
[9]
Karna, S-K-L. Phytochemical screening and Gas Chromatography-Mass Spectrometry and analysis of seed extract of Nigella sativa. Linn. Int. J. Chem. Stud., 2013, 1(4), 183.
[10]
Gholamnezhad, Z.; Havakhah, S.; Boskabady, M.H. Preclinical and clinical effects of Nigella sativa and its constituent, thymoquinone: A review. J. Ethnopharmacol., 2016, 190, 372-386.
[http://dx.doi.org/10.1016/j.jep.2016.06.061] [PMID: 27364039]
[11]
International Agency for Research on Cancer. Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins; National Library of Medicine: Rockville Pike, 1993.
[12]
Bao, L.; Trucksess, M.W.; White, K.D. Determination of aflatoxins B1, B2, G1, and G2 in olive oil, peanut oil, and sesame oil. J. AOAC Int., 2010, 93(3), 936-942.
[http://dx.doi.org/10.1093/jaoac/93.3.936] [PMID: 20629398]
[13]
Li, F.Q.; Li, Y.W.; Wang, Y.R.; Luo, X.Y. Natural occurrence of aflatoxins in Chinese peanut butter and sesame paste. J. Agric. Food Chem., 2009, 57(9), 3519-3524.
[http://dx.doi.org/10.1021/jf804055n] [PMID: 19338351]
[14]
Bordin, K.; Sawada, M.M.; Rodrigues, C.E.C.; da Fonseca, C.R.; Oliveira, C.A.F. Incidence of aflatoxins in oil seeds and possible transfer to oil: A Review. Food Eng. Rev., 2014, 6, 20-28.
[http://dx.doi.org/10.1007/s12393-014-9076-9]
[15]
Şengül, Ü.; Şengül, B.; Apaydin, E.; Taşçi, E.; İlgün, R. Aflatoxin contamination in hazelnut oil obtained from hazelnuts containing high levels of aflatoxin. J. Agric. Sci., 2018, 24, 523-530.
[16]
Wild, C.P.; Gong, Y.Y. Mycotoxins and human disease: A largely ignored global health issue. Carcinogenesis, 2010, 31(1), 71-82.
[http://dx.doi.org/10.1093/carcin/bgp264] [PMID: 19875698]
[17]
EC. Commission Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuff; , 2006. Available From:https://eurlex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2006:364:0005:0024:EN:PDF
[18]
Rocha, T.; Amaral, J.S.; Oliveira, M.B.P.P. Adulteration of dietary supplements by the illegal addition of synthetic drugs: A Review. Compr. Rev. Food Sci. Food Saf., 2016, 15(1), 43-62.
[http://dx.doi.org/10.1111/1541-4337.12173] [PMID: 33371574]
[19]
Hosseinzadeh, H.; Tavakkoli, A.; Mahdian, V.; Razavi, B.M. Review on clinical trials of black seed (Nigella sativa) and its active constituent, thymoquinone. J. Pharmacopuncture, 2017, 20(3), 179-193.
[http://dx.doi.org/10.3831/KPI.2017.20.021] [PMID: 30087794]
[20]
Arslan, F.N.; Akin, G.; Karuk Elmas; Ş.N.; Yilmaz, I..; Janssen, H.G.; Kenar, A. Rapid detection of authenticity and adulteration of cold pressed black cumin seed oil: A comparative study of ATR–FTIR spectroscopy and synchronous fluorescence with multivariate data analysis. Food Control, 2019, 98, 323-332.
[http://dx.doi.org/10.1016/j.foodcont.2018.11.055]
[21]
Zhang, L.; Li, P.; Sun, X.; Wang, X.; Xu, B.; Wang, X.; Ma, F.; Zhang, Q.; Ding, X. Classification and adulteration detection of vegetable oils based on fatty acid profiles. J. Agric. Food Chem., 2014, 62(34), 8745-8751.
[http://dx.doi.org/10.1021/jf501097c] [PMID: 25078260]
[22]
Azadmard-Damirchi, S.; Torbati, M. Adulterations in some edible oils and fats and their detection methods. J. Food Qual. Hazards Control, 2015, 2, 38-44.
[23]
Tan, C.H.; Kong, I.; Irfan, U.; Solihin, M.I.; Pui, L.P. Edible oils adulteration: A review on regulatory compliance and its detection technologies. J. Oleo Sci., 2021, 70(10), 1343-1356.
[http://dx.doi.org/10.5650/jos.ess21109] [PMID: 34497179]
[24]
TFC. Turkish Food Codex, 2011. Available From:http://www.fao.org/faolex/results/details/en/c/LEX-FAOC106144/
[25]
EC. Commission Regulation (EC) No 1989/2003 of 6 November 2003 amending Regulation (EEC) No. 2568/91 on the characteristics of olive oil and olive-pomace oil and on the relevant methods of analysis; , 2003. Available From:https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2003:295:0057:0077:en:PDF
[26]
Daradimos, E.; Marcaki, P.; Koupparis, M. Evaluation and validation of two fluorometric HPLC methods for the determination of aflatoxin B 1 in olive oil. Food Addit. Contam., 2000, 17(1), 65-73.
[http://dx.doi.org/10.1080/026520300283603] [PMID: 10793856]
[27]
Harrigan, W.F.; McCance, M.E. Laboratory Methods in Microbiology; Academic Press: New York, 1973.
[28]
AOAC. AOAC Official Method 997.02. Yeast and mold counts in foods; , 2000. Available From:http://edgeanalytical.com/wpcontent/uploads/Food_AOAC-997.02.pdf
[29]
ISO. Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae-Part 2: Colony-count technique; ISO, 2017, pp. 21528-2.
[30]
AOAC. Association of Official Agricultural Chemists.tandard Methods for the Examination of Dairy Products, 16th ed; APHA: Washington, DC, 1993.
[31]
Kaskoos, R.A. Fatty acids composition of black cumin oil from Iraq. Res. J. Med. Plant, 2011, 5(1), 85-89.
[http://dx.doi.org/10.3923/rjmp.2011.85.89]
[32]
Bassim Atta, M. Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile. Food Chem., 2003, 83(1), 63-68.
[http://dx.doi.org/10.1016/S0308-8146(03)00038-4]
[33]
Taraseviˇcien, Ž. Ž.; Laukagalis, V.; Paulauskiene, A.; Baltušnikiene, A.; Edita Meškinyte, E. Quality Changes of Cold-Pressed Black Cumin (Nigella sativa L.), Safflower (Carthamus tinctorius L.), and Milk Thistle (Silybum marianum L.) Seed Oils during Storage. Plant, 2023, 12(1351), 1-16.
[34]
Oubannin, S.; Bijla, L.; Gagour, J.; Hajir, J.; Aabd, N.A.; Sakar, E.H.; Salama, M.A.; Gharby, S. 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. Chemical Data Collections, 2022, 41, 100920.
[http://dx.doi.org/10.1016/j.cdc.2022.100920]
[35]
Albakry, Z.; Karrar, E.; Ahmed, I.A.M.; Oz, E.; Proestos, C.; El Sheikha, A.F.; Oz, F.; Wu, G.; Wang, X. Nutritional composition and volatile compounds of black cumin (Nigella sativa L.) seed, fatty acid composition and tocopherols, polyphenols, and antioxidant activity of ıts essential oil. Horticulturae, 2022, 8(7), 575.
[http://dx.doi.org/10.3390/horticulturae8070575]
[36]
Mazaheri, Y.; Torbati, M.; Azadmard-Damirchi, S.; Savage, G.P. A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil. Food Rev. Int., 2019, 35(4), 342-362.
[http://dx.doi.org/10.1080/87559129.2018.1563793]
[37]
Samarajeewa, U.; Gamage, T.V.; Arseculeratne, S.N. Aflatoxin contamination of coconut oil from small scale mills: Toxin levels and their relation to free fatty acid content. J. Natl. Sci. Found. Sri Lanka, 1983, 11(2), 203-210.
[http://dx.doi.org/10.4038/jnsfsr.v11i2.8383]
[38]
Var, I.; Uçkun, O.; Yılmaz, S. The effect of extraction method used in vegetable oil process on the aflatoxin content in the final product: A model study for peanuts. 2nd Int. Eurasian Conf on Bio. Chem. Sci.,, 2019, p. 263.
[39]
Waqas, M.; Iqbal, S.Z.; Abdull Razis, A.F.; Pervaiz, W.; Ahmad, T.; Usman, S.; Ali, N.B.; Asi, M.R. Occurrence of aflatoxins in edible vegetable seeds and oil samples available in retail markets and estimation of dietary intake in consumers. Int. J. Environ. Res. Public Health, 2021, 18(15), 8015.
[http://dx.doi.org/10.3390/ijerph18158015] [PMID: 34360308]
[40]
Javanmardi, F.; Sheidaei, Z.; Bashiry, M.; Nayabzadeh, K.; Vasseghiean, Y.; Khaneghah, A. Decontamination of Aflatoxins in Edible Oils: A Comprehensive Review. Food Rev. Int., 2022, 38(7), 1410-1426.
[41]
Kamimura, H.; Nishijima, M.; Tabata, S.; Yasuda, K.; Ushiyama, H.; Nishima, T. Survey of mycotoxin contamination on edible oil and fate on mycotoxin during oil-refining processes. Shokuhin Eiseigaku Zasshi, 1986, 27(1), 59-63_1.
[http://dx.doi.org/10.3358/shokueishi.27.59]
[42]
Turkish Food Codex. Regulation on Turkish Food Codex Microbiological Criteria; , 2011. Available From:https://www.tarimorman.gov.tr/Belgeler/ENG/Legislation/regulation_microbiological_criteria.pdf
[43]
Okpokwasili, G.C.; Molokwu, C.N. Yeast and mould contaminants of vegetable oils. Bioresour. Technol., 1996, 57(3), 245-249.
[http://dx.doi.org/10.1016/S0960-8524(96)00063-6]
[44]
Gobena, W.; Girma, S.; Legesse, T.; Abera, F.; Gonfa, A.; Muzeyin, R.; Fekade, R.; Yohannes, T. Microbial safety and quality of edible oil examined at Ethiopian public health institute, Addis Ababa, Ethiopia: A retrospective study. J. Microbiol. Exp., 2018, 6(3), 136-139.
[http://dx.doi.org/10.15406/jmen.2018.06.00203]
[45]
Okechalu, J-N.; Dashen, M.; Lar, P.; Okechalu, B.; Gushop, T. Microbiological quality and chemical characteristics of palm oil sold within Jos Metropolis, Plateau State, Nigeria. J. Microbiol. Biotechnol. Res., 2017, 1(2), 107-112.
[46]
Ngangjoh, A.S.; Tatanja, N.A.; Ejoh, A.R. Spoilage and microbial quality of crude palm oil from the North-west Region of Cameroon. Afr. J. Food Sci., 2020, 14(9), 304-312.
[http://dx.doi.org/10.5897/AJFS2020.1993]
[47]
Turkish Food Codex. Notification No. 2012/29 on edible vegetable oils; , 2012. Available From:https://www.ecolex.org/details/legislation/notification-no-201229-on-edible-vegetable-oils-lex-faoc115743/
[48]
AlMatar, M.; Var, I.; Kayar, B.; Eker, E.; Kafkas, E.; Zarifikhosroshahi, M.; Köksal, F. Evaluation of polyphenolic profile and antibacterial activity of pomegranate juice in combination with rifampin (R) against MDR-TB clinical isolates. Curr. Pharmaceut. Biotechnol., 2019, 20(4), 317-26.