M.A. Thesis:

ّFormulation a functional salad oil by soybean and Nigella sativa oil blends.

Abstract: In this research bought black seed (Nigella sativa) from the market, underwent oil extraction using manual press and its physicochemical properties including refractive index, specific gravity, viscosity, color (Lavyband device) along with oxidative its properties including acid value, peroxide value, iodine index, thermal stability (rancimat device) and fatty acid composition (gas choromatography) oil were determined through conventional techniques. Then, the extracted oil as natural antioxidant in 3 levels (5, 10, 15%) was added to sesame oil without antioxidants. The combined oil oxidative stability compared with control (no antioxidant sesame oil) oven test method (temperature of 65 ° C for 4 days) was evaluated. The parameters included the induction period, TBA and acid value, peroxide value at 0, 24, 48, 72 and 96 hours. To determine the fatty acid composition of black seed (Nigella sativa) oil gas chromatography was used then data were analyzed via SAS statistical software and statistical analysis of mean significant level characteristics were compared using the Duncan test charts and plotted using Excel software. According to the results, it was noticed that the functional oil formulation using sesame oil and black seed oil can make the right products with the right quality and stability. Monitoring such changes, acid value, peroxide value, TBA and demonstrated formulations produced during the induction period compared with pure sesame oil based and black seed oil (Nigella sativa ) of stability and qualitative characteristics were determined as good.

Keywords: Keywords: physicochemical properties, black seed oil (Nigella sativa ) , sesame oil, functional oil