الفهرس 
AcknowledgmentOnly 14 pages are availabe for public view
 |  | from | 104 |  |  |
| | | from | 104 | | |
Abstract
Nigella sativa seeds are an annual herbaceous plant belongs to Ranunculaceae family growing in countries bordering the Middle Europe, Mediterranean Sea and Western Asia. The oil of Nigella sativa seeds is usually prepared commercially by pressing the warmed (roasted) seeds using hydraulic pressure to get a higher yield of the oil and no work has been done on the effect of using heat for roasting on the chemical and volatile composition of the oil, to which all potential health benefits are attributed. Moreover the oil is sold and stored at room temperature where the temperature, especially in summer, can be very hot (40?C) which might affect the quality and quantity of volatile oil. The present study therefore was conducted to study the effect of processing and extraction methods of Nigella sativa oil as will as its storage conditions on the physico-chemical properties and volatile constituent of the oil as well as it aims to examine the effect of its administration on blood lipid of rats. To fulfill this objective, the following design was adapted: ? Nigella sativa L. seeds (50 K.gm) were obtained from Field Crops Research Institute, Cairo, Egypt. The seeds were cleaned, air dried at 40?C for 48 hr. and stored in dark sealed jars until used. ? The oil of the air dried Nigella sativa seeds was extracted by five different methods of extraction as follows {pressing of un-roasted seeds under cooling condition, pressing of un-roasted seeds under normal room temperature, pressing of roasted seeds, pressing of roasted and grinding seeds and chemical extraction (solvent extraction)}. ? The extracted oils were analyzed for their physico- chemical properties (refractive index, specific gravity, saponification number, iodine value and acid value) and for their volatile oils, flavonoids and fatty acid methyl ester. ? The oils obtained by pressing of un-roasted under cooling and pressing of roasted seeds were stored for a period of six months under one of the following conditions: (1) Room temperature {30-35?C} (2) Refrigeration temperature {4?C} (3) Inert gas. The physico chemical properties, volatile oil characteristics, fatty acid methyl ester and flavonoids were determined during storage. ? Sixty-four adult male albino rats were divided into two main groups. The first main group fed basal diet supplemented with different levels of Nigella sativa oils. The second main group was fed on hyperlipidemic diet for 4 weeks until hyperlipdemia was induced. Then the hypperlipdemic group was fed on hypperlipdemic diet supplemented with different levels of Nigella sativa oils. ? At the end of the experimental period (4 weeks) the separated sera were used for the determination of the following parameters {Triglycerides, total cholesterol, high-density lipoprotein (H.D.L) and low-density lipoprotein (L.D.L)}. The results of the present study reveled the following 1- Effect of extraction methods and roasting conditions on the physico chemical properties of Nigella sativa oil ?