CHEMICAL-COMPOSITION OF NIGELLA-SATIVA L SEEDS

被引：114

作者：

NERGIZ, C

OTLES, S

机构：

[1] Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir

来源：

FOOD CHEMISTRY | 1993年 / 48卷 / 03期

关键词：

D O I：

10.1016/0308-8146(93)90137-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Nigella sativa L. is an annual herbaceous plant which is cultivated for its seeds and is classified as an edible plant. The proximate chemical composition of Turkish N. sativa L. seeds was investigated. The compositions of fatty acids and sterols of the extracted oil were studied. The contents of total polyphenols and tocopherols of the oil were also determined, and an analysis of water-soluble vitamins and minerals in the seeds was carried out.

引用

页码：259 / 261

页数：3

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