Black Cumin Seed Oil
(Nigella Sativa)
Nigella is from the diminutive of black, in allusion to the color of the seeds; Sativa (cultivated).
Discovered in Tutankhamen's tomb, Black Cumin Seed played an important role in ancient Egyptian culture. Although its exact role is unknown, items entombed with a king were carefully selected to assist him in the afterlife.
Because of its many uses, Black Cumin has earned the Arabic approbation “habbatul barakah” which means “the seed of blessing.”
Native to the Mediterranean, Black Cumin is a culinary herb used in many Asian, Indian, Middle Eastern and Eastern European dishes.
The small black seeds of nigella sativa, known as small fennel or black cumin, are sometimes used as seasoning. The oil, which is cold pressed from the seeds, has a dark red-brown color, a spicy odor and is used as an edible natural oil.
A valuable source of protein, carbohydrates, essential fatty acids, Black Cumin Seed is commonly referred to as Egyptian Black Cumin Seed or Black Cumin. In addition, it contains high concentrations of vitamins A, B1, B2, B6, C, Niacin and Folacin.
Black Cumin Seed Oil is often used as a dietary supplement because it contains minerals such as calcium, potassium, iron, magnesium, selenium, copper, phosphorus and zinc.
Common Uses of Black Cumin Seed Oil
- Used in cosmetic applications
- Treats arthritis, eczema and psoriasis
Benefits of Black Cumin Seed Oil
- Known to promote smooth skin, shiny hair and sharpen eyesight
- Improves digestion
- Helps to lower blood sugar levels
BLACK CUMIN SEED OIL TECHNICAL DATA SHEET
TRADE NAME: OBN 606 CM/G
CHEMICAL NAME: BLACK CUMIN SEED OIL
INCI NAME: NIGELLA SATIVA
CAS NUMBER: N/A
| |
U.M. |
Test Methods |
Range |
| Physical status at 25C o |
|
Visual |
Liquid |
| Acid value |
mgKOH/g |
AOCS Cd3a-63 |
12 - 20 |
| Iodine value |
gI 2 /100 |
AOCS tg2a-64 |
110 - 125 |
| Saponification value |
mgKOH/g |
ISO 3657-1988 |
183 - 195 |
| Peroxide value |
meq02/Kg |
Internal method |
<10 |
| Color |
|
Visual |
Dark |
| Refractive index |
|
ASTM D1248-92 |
1.470 - 1.480 |
Fatty acid composition % (GLC):
| Myristic acid |
C14:0 |
<0.5 |
| Palmitic acid |
C16:0 |
9 - 16 |
| Palmitoleic acid |
C16:1 |
<0.8 |
| Margaric acid |
C17:0 |
<0.1 |
| Margaroleic acid |
C17:1 |
<0.1 |
| Stearic acid |
C18:0 |
1.5 - 5 |
| Oleic acid |
C18:1 |
18 - 28 |
| Linoleic acid |
C18:2 |
50 - 64 |
| Alpha-Linolenic acid |
C18:3 |
<1.0 |
| Arachidic acid |
C20:0 |
<1.0 |
| Eicosenoic acid |
C20:1 |
<1.0 |
| Behenic acid |
C22:0 |
<0.8 |
| Erucic acid |
C22:1 |
Tr. |
| Others |
|
<4.0 |
|
