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In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 ± 1°C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group. [ABSTRACT FROM PUBLISHER]

This study examined the oxidation stability and volatile compounds in samples of black cumin seed oil at 60 and 100°C. Oxidative changes of black cumin oils followed by periodic determination of its conjugated dienes and trienes during accelerated conditions (60 and 100°C). Black cumin oil showed high resistance to oxidation during thermal oxidation (60 and 100°C). In addition to oxidative stability, volatile compounds in the oil were determined by headspace solid phase microextraction with gas chromatography-mass spectrometry analysis technique. The major componenent of the oil was p-cymene (44.77%) followed by thymoquinone (28.62%). Some volatile compounds were lost rapidly during thermal oxidation at the end of storage. Levels of thymoquinone, 4-terpineol, α-longipinene, carvacrol, and isolongifolene reduced slowly and remained more stable during storage at two temperatures (60 and 100°C). [ABSTRACT FROM PUBLISHER]

The inhibition effect of natural black cumin oil on the corrosion of nickel in 0.1 M HCl solution was studied using galvanostatic and potentiodyanmic anodic polarization techniques. It was found that the inhibition efficiency increased with an increase in the inhibitor concentration of this oil. The inhibitive action of black cumin oil was attributed to the adsorption on metal surface. The adsorbed layer acts as a barrier between the metal surface and aggressive solution, leading to a decrease in the corrosion rate. The adsorption process follows the Langmuir adsorption isotherm. It was found also that black cumin oil provides good protection to nickel against pitting corrosion in sodium chloride solutions. [ABSTRACT FROM AUTHOR]

The effect of penetration enhancers like tulsi (basil) oil, eucalyptus oil, clove oil, black cumin oil, oleic acid and Tween 80 on the percutaneous absorption of model lipophilic drug-carvedilol was investigated using excised rat abdominal skin. Transdermal flux, permeability coefficient and enhancement factor were calculated for each penetration enhancer. Black cumin oil (5% v/v) was selected on the basis of its highest enhancement in permeation and was evaluated further for its mode of action using DSC, FTIR and histological studies. The results indicated that the oil shows its action by extraction of lipids from stratum corneum as well as by loosening the hydrogen bonds between ceramides subsequently leading to fluidization of the lipid bilayer. [ABSTRACT FROM AUTHOR]