Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 326

The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.

Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions

Ramadan, Mohamed F., Kroh, Lothar W., Mörsel, Jörg-T.·2003·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf0346713
Open this paper in CoChat — free account

Abstract

Crude vegetable oils are usually oxidatively more stable than the corresponding refined oils. Tocopherols, phospholipids (PL), phytosterols, and phenols are the most important natural antioxidants in crude oils. Processing of vegetable oils, moreover, could induce the formation of antioxidants. Black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils were extracted with n-hexane and the oils were further fractionated into neutral lipids (NL), glycolipids (GL), and PL. Crude oils and their fractions were investigated for their radical scavenging activity (RSA) toward the stable galvinoxyl radical by electron spin resonance (ESR) spectrometry and toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical by spectrophotometric method. Coriander seed oil and its fractions exhibited the strongest RSA compared to black cumin and niger seed oils. The data correlated well with the total content of polyunsaturated fatty acids, unsaponifiables, and PL, as well as the initial peroxide values of crude oils. In overall ranking, RSA of oil fractions showed similar patterns wherein the PL exhibited greater activity to scavenge both free radicals followed by GL and NL, respectively. The positive relationship observed between the RSA of crude oils and their color intensity suggests the Maillard reaction products may have contributed to the RSA of seed oils and their polar fractions. The results demonstrate the importance of minor components in crude seed oils on their oxidative stability, which will reflect on their food value and shelf life. As part of the effort to assess the potential of these seed oils, the information is also of importance in processing and utilizing the crude oils and their byproducts.

Overview

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1021/jf0346713

Cites

1 of 1 references verified0 citation errors · 0 not checkable

Statistics

Verification

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Citations

Cites

Show all 1 references

Research works printed but not linked: 55

  1. Duh P. D., 1992, J. Am. Oil Chem. Soc., 69, 818
  2. Reische D. W., 2002, Food Lipids, 516
  3. Przybylski R., 1998, J. Am. Oil Chem. Soc., 75, 1600, 10.1007/s11746-998-0099-3 · DOI
  4. Amarowicz R., 2000, J. Am. Oil Chem. Soc., 77, 961, 10.1007/s11746-000-0151-0 · DOI · Paper page
  5. Baldioli M., 1996, J. Am. Oil Chem. Soc., 73, 1598, 10.1007/BF02523530 · DOI · Paper page
  6. Litridou M., 1997, J. Sci. Food Agric., 74, 174, 10.1002/(SICI)1097-0010(199706)74:2<169::AID-JSFA784>3.0.CO;2-2 · DOI
  7. Espin J. C., 2000, J. Agric. Food Chem., 48, 656
  8. Koski A., 2002, Eur. Food Res. Technol., 214, 298, 10.1007/s00217-001-0479-5 · DOI
  9. Lee J.-C., 2002, Saboten. J. Agric. Food Chem., 50, 6496
  10. Tasioula-Margari M., 2001, J. Food Sci., 66, 534, 10.1111/j.1365-2621.2001.tb04597.x · DOI
  11. Warner K., 1987, J. Am. Oil Chem. Soc., 64, 213, 10.1007/BF02542004 · doi:10.1007/bf02542004
  12. Yanishlieva N. V., 2001, Eur. J. Lipid Sci. Technol., 103, 767, 10.1002/1438-9312(200111)103:11<752::AID-EJLT752>3.0.CO;2-0 · DOI · Paper page
  13. Kochhar S. P, 2000, Inform, 11, 647
  14. Wang T., 2002, J. Am. Oil Chem. Soc., 79, 1206
  15. Cai R., 2003, J. Agric. Food Chem., 51, 1627
  16. Tovar M. J., 2001, J. Agric. Food Chem., 49, 5508, 10.1021/jf0102416 · DOI · Paper page
  17. Hildebrand D. H., 1984, J. Am. Oil Chem. Soc., 61, 555, 10.1007/BF02677029 · doi:10.1007/bf02677029
  18. Jung M. Y., 1989, J. Am. Oil Chem. Soc., 66, 120
  19. Jung U., 2001, Food Sci. Biotechnol., 10, 359
  20. Segawa T., 1995, J. Jpn. Oil Chem. Soc., 44, 42, 10.5650/jos1956.44.36 · doi:10.5650/jos1956.44.36
  21. Dashiell G. L., 1989, Lecithins, Sources, Manufacture and Uses, 224
  22. Wanasundara U. N., 1994, J. Am. Oil Chem. Soc., 71, 822, 10.1007/BF02540455 · DOI
  23. Dziedzic S. Z., 1986, J. Agric. Food Chem., 34, 1029, 10.1021/jf00072a024 · doi:10.1021/jf00072a024
  24. Lea C. H, 1957, J. Sci. Food Agric., 8, 13
  25. Zuev E. I., 1970, Tr. Vses. Nauchno-Issled. Inst. Zhirov, 27, 120
  26. Utzmann C. M., 2000, J. Agric. Food Chem., 48, 1008, 10.1021/jf9911489 · DOI
  27. King M. F., 1992, J. Am. Oil Chem. Soc., 69, 551
  28. Babayan V. K., 1978, J. Food Sci., 43, 1319, 10.1111/j.1365-2621.1978.tb15297.x · DOI
  29. Birgrit R., 1998, Fett/Lipid, 100, 502
  30. Dutta P. C., 1994, J. Am. Oil Chem. Soc., 71, 843, 10.1007/BF02540459 · doi:10.1007/bf02540459
  31. Ramadan M. F., 2002, Eur. Food Res. Technol., 214, 527
  32. Ramadan M. F., 2003, Lebensm. Wiss. Technol., 36, 276
  33. Ramadan M. F., 2002, Food/Nahrung, 46, 244, 10.1002/1521-3803(20020701)46:4<240::AID-FOOD240>3.0.CO;2-1 · doi:10.1002/1521-3803(20020701)46:4<240::aid-food240>3.0.co;2-1
  34. Ramadan M. F., 2003, Food Chem., 80, 204, 10.1016/S0308-8146(02)00254-6 · doi:10.1016/s0308-8146(02)00254-6
  35. Ramadan M. F., 2002, Czech J. Food Sci., 20, 104, 10.17221/3518-CJFS · doi:10.17221/3518-cjfs
  36. Ramadan M. F., 2002, Eur. Food Res. Technol., 215, 209, 10.1007/s00217-002-0537-7 · DOI
  37. Rouser G., 1967, Lipids, 2, 42, 10.1007/BF02531998 · DOI · Paper page
  38. AOAC, 1995, Official Methods of Analysis
  39. Schwarz K., 2000, Eur. Food Res. Technol., 21, 328
  40. Satue M. T., 1995, J. Am. Oil Chem. Soc., 72, 1137, 10.1007/BF02540978 · DOI
  41. Jung M. Y., 1992, Food Chem., 45, 187
  42. Cillard J., 1980, J. Am. Oil Chem. Soc., 57, 42
  43. Haila K. M., 1996, J. Agric. Food Chem., 44, 2100, 10.1021/jf9504935 · DOI
  44. Pekkarinen S., 1998, Fett/Lipid, 100, 74, 10.1002/(SICI)1521-4133(199803)100:3<69::AID-LIPI69>3.0.CO;2-H · doi:10.1002/(sici)1521-4133(199803)100:3<69::aid-lipi69>3.0.co;2-h
  45. Hudson B. J. F., 1983, Food Chem., 10, 120
  46. Boyd L. C., 2001, Omega-3 Fatty Acids, Chemistry, Nutration and Health Effects, 279
  47. Khan M. A., 2000, J. Food Lipids, 7, 151, 10.1111/j.1745-4522.2000.tb00168.x · doi:10.1111/j.1745-4522.2000.tb00168.x
  48. Hudson B. J. F., 1984, Lebensm. Wiss. Technol., 17, 194
  49. Gordon M. H., 1995, J. Sci. Food Agric., 68, 353
  50. Husain, S. R.; Terao, J.; Matsushita, S. In Amino-Carbonyl Reactions in Food and Biological Systems ; Fugimaki, M., Namiki, M., Kato, H., Eds.; Elsevier Press: New York, 1984; p 301.
  51. Poster W., 1980, Recent Trends in Food Applications of Antioxidants, 295
  52. Eriksson C. E, 1982, Food Chem., 9, 10, 10.1016/0308-8146(82)90065-6 · DOI
  53. Scholfield C. R., 1989, Lecithins, Sources, Manufacture and Uses, 15
  54. Kawakishi S., 1987, Trends in Food Science, 15
  55. Bratkowska I, 1978, Acta Aliment. Pol., 4, 262

Cited by

See all 326

Metadata

Authors
Ramadan, M. F., Kroh, L. W., & Mörsel, J.-T.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2003-10-24
Volume
51
Issue
24
Pages
6961-6969
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf0346713
OpenAlex
W1987127428
Cited by
326
References
1
FWCI
3.05
Type
journal article
Language
en
Open access
closed

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions. https://app.cochat.ai/papers/10.1021/jf0346713
The paper
Ramadan, M. F., Kroh, L. W., & Mörsel, J.-T. (2003). Radical Scavenging Activity of Black Cumin (Nigella sativa L.), Coriander (Coriandrum sativum L.), and Niger (Guizotia abyssinica Cass.) Crude Seed Oils and Oil Fractions. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0346713

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.