Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil.

Abstract

In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720\xa0W for 5 and 10\xa0min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720\xa0W for 10\xa0min while maximum oil yield and low acid value was observed for NS heated at 540\xa0W for 10\xa0min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161\xa0cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.