3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Tabulka II
Fatty acids composition of lipid classes [% of total fatty
acids]
Fatty acid TL TAG DAG MAG SE PL
14 : 0 0.20 0.21 0.20 0.20 0.22 0.24
16 : 0 12.66 12.21 11.43 11.36 17.59 17.88
18 : 0 3.15 1.12 3.35 3.67 4.57 4.33
18 : 1 n-9 23.52 21.93 24.49 24.98 22.84 20.26
18 : 2 n-6 56.61 57.05 51.34 50.21 46.52 47.28
18 : 3 n-6 0.22 0.21 0.26 0.3 0.73 0.44
20 : 1 n-9 0.26 0.26 0.19 0.27 0.29 0.26
20 : 2 n-6 2.52 2.39 3.36 4.227 2.14 4.75
Conclusions
Black cumin seeds oil is exceptionally rich in biologically
active polyunsaturated fatty acids, mainly linoleic acid.
The presence of lipid-lowering phytosterols increases the
nutritional value of the oil. There are small but non significant
variations in the oil content and fatty acids composition
s804
in seeds of various origins which can be explained by genetic
and environmental factors.
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