Effect of Black Cumin Seeds Oil (Nigella sativa L.) On The Stability of Crude Peanut Oil During Frying Process

Abstract

The study was conducted to evaluate the effect of black cumin seeds oil (BCSO) on crude peanut oil stability during frying periods, Crude peanut oil (CPO) was blended with the three percentage 5,10 and 15% of BCSO and commercial antioxidant (CA), black cumin seeds collected from local market, were approximately analyzed (protein, moisture, fats, fibers and carbohydrates contents) then refractive index (RI), viscosity, free fatty acid (FFA), peroxide value (PV) and iodine value (IV) of the blends were monitored during frying potato chips at zero, 15, 30, 45 and 60 min. Black cumin seeds had an oil content which was 52% and 36.171 (mg/100g) total tocopherols, the results obtained that there was no significant difference on RI of the blend of CPO with 5% BCSO compared with all other blends and control, also the viscosity, FFA and PV of blend of CPO with 5% BCSO were 20.48, 0.226 and 6.00 respectively their readings showed significantly decreased when were compared with all other blends and control after 60 min frying time, but there was significant difference in IV of blend 5% BCSO with CPO compared with the all other blends and control after 60 min frying time. And also the general acceptable was showed significantly increased for fried potato with the blend of CPO with 5% BCSO compared with fried potato with all other blends and control.