Effect of roasting temperature on the fatty acid composition and physicochemical characteristics of extracted oil Carthamus tinctorius Thori-78 of Pakistani origin seeds

Study of Carthamus tinctorius L. [safflower] oil extracted from unroasted and roasted seeds [at temp 120-180 [degree sign] C] showed, on roasting, significant increase in free fatty acid, acid value, unsaponifiable matter, rancidity, peroxide value, colour development and oxidative deterioration, while refractive index and density were relatively constant. The iodine value of oil of seeds roasted at 160 and 180 [degree sign] C was reduced. The concentration of oxidation-sensitive linoleic acid reduced from 75.42 to 73.41% but that of palmitic and stearic acids increased, showing no adverse effect on the nutritional value of the roasted seed-oil. But at higher temperature [180 [degree sign]C] the browning of seeds occurred

Influence of repeated intake of nigella sativa seed oil in albino rats

The Chronic toxicity study of Nigella saliva seeds [Black seeds] oil has been evaluated in male and female rats. The Nigella saliva seeds oil was administered following a dose of 2.5 ml and 5 ml for 12 weeks by oral administration. All animals tolerate N. sativa oil during experiment and show no sign of toxicity or discomfort with any significant changes in clinical signs This oil produces no significant changes in hematological indices [hemoglobin [Hb], Packed Cell Volume [PCV], Mean Corpuscular Hemoglobin [MCH], Mean Corpuscular Hemoglobin Concentration [MCHC], Mean Corpuscular Volume [MCV], Red Blood Cell Count [RBC], and White Blood Cell Count [WBC] following the oral administration. Results taken as whole indicate that Nigella saliva seed oil is non-toxic for rats in long-term use. The sign and symptoms exhibited by chronic studies were almost alike and conform it non toxic up to wide range of dose