Abstract
Chemical analysis for evaluation of Nigella sativa L. (black cumin) seeds showed a compositionof Fat 39% ; Protein 28% ; Carbohydrate 21% ; Moisture 6% and Ash 4.5% . It was found that the black seed contains the following mineral element : Magnesium 0.26 gm /100gm seed ; Calcium 0.25 gm /100gm seed and Iron 25 μg/ gm /100gm seed ; zinc 4.51μg/gm /100gm seed and Copper 3.60 μg/gm /100gm seed. The analysis also showed that mineral element I. e. ; lead ; Cobalt ; Nickel ; Chrom ; Cadmium and Aresenic are not present . It was found that the fat of the black seed contains the following fatty acids : Myristic 2.8%; Palmtic 16.6%; Stearic 0.8 % ; Oleic 13.79% ; Linoleic 64.2% and Arachidic 1.9% .
Article Type
Article
How to Cite this Article
Al-Ani, Ebtihal E.
(2007)
"Determination of chemical composition of local black seeds Nigella sativa L,"
Baghdad Science Journal: Vol. 4:
Iss.
2, Article 10.
