Effect of Light on the Oxidative Stability and Phthalate Levels of Black Cumin Oil-Corn Oil Blends in Plastic and Glass Bottling

Abstract

jjocs al. 4) evaluated the oxidative stability of cold-pressed black cumin oils at 60℃, wherein the oil showed higher stability than grape seed oil. Besides, the oxidative stability of black cumin oil was slightly higher than that of grape seed oil under photo-oxidation conditions 5) . Due to its strong oxidative stability, black cumin oil could be blended with common vegetable oils such as sunflower oil 6) and corn oil 7) to improve the oxidative stabilities of these oils. Mohamed et al. 8) demonstrated that cold-pressed black cumin oil is an excellent edible oil source to improve the oxidative stability of corn oil stored at thermal oxidation conditions (60℃) for 8 days. Ramadan 6) also investigated the improvement in sunflower oil stability by blending with black cumin oil (10％ and 20％) under storage for 8 days at 60℃. In these oxidation experiments, glass bottles were used.