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Updated: Sep 16, 2025

Laboratory Production of Biofuels and Biochemicals from a Rapeseed Oil through Catalytic Cracking Conversion
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Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating.

Dominik Kmiecik1, Aleksander Siger2, Katarzyna Kuraszyk1

  • 1Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland.

Foods (Basel, Switzerland)
|July 12, 2025
PubMed
Summary

Black cumin essential oil effectively protects rapeseed oil from heat-induced degradation. Higher concentrations significantly improved oil quality, with 1000 ppm yielding the best results.

Keywords:
antioxidant effectblack cumin essential oilsheating oilsoils thermal stabilityrapeseed oiltriacylglycerol polymerization

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Area of Science:

  • Food Science
  • Lipid Chemistry
  • Natural Product Chemistry

Background:

  • High-temperature processing of edible oils like rapeseed oil can lead to significant degradation.
  • Oxidative damage during heating affects nutritional quality and safety.
  • Natural antioxidants are sought as alternatives to synthetic additives.

Purpose of the Study:

  • To investigate the efficacy of black cumin essential oil in preventing rapeseed oil degradation during deep-fat heating.
  • To compare the protective effects of varying concentrations of black cumin essential oil with a synthetic antioxidant.

Main Methods:

  • Rapeseed oil was subjected to deep-fat heating at 170°C for 6 hours.
  • Additions included black cumin essential oil (200, 500, 1000 ppm) and tert-butylhydroquinone (TBHQ, 200 ppm).
  • Analyzed parameters included fatty acid profile, lipid-nutritional indices, tocopherols, phytosterols, total polar compounds, and triacylglycerol polymers.

Main Results:

  • Heating caused significant degradation in untreated rapeseed oil.
  • Both TBHQ and 200 ppm black cumin oil offered similar protection.
  • Higher concentrations of black cumin essential oil (500 and 1000 ppm) provided superior protection, significantly improving oil quality.

Conclusions:

  • Black cumin essential oil demonstrates potent antioxidant properties, effectively reducing lipid degradation in heated rapeseed oil.
  • The protective effect is dose-dependent, with 1000 ppm showing the most significant benefits.
  • Black cumin essential oil presents a promising natural alternative for stabilizing edible oils during thermal processing.