The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (<i>Nigella sativa</i>)

Abstract Nigella sativa , commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With temperatures 150, 200, and 250°C times 10, 15, 20 min, convection SHS media were tested, their effects on proximate analysis, antioxidant assays, oil quality evaluated. For content, moisture significantly decreased from 9.08% in unroasted to 4.18%–1.04% roasted seeds, while fat increased high 44.76% 32.87% seeds. Roasting only slightly ash content had no significant impact protein carbohydrate content. better DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl) radical scavenging capacity (RSC) than RSC elevated time temperature, conversely related total phenolic temperature. Oil developed an increasingly intense brown color initial light, yellow, extraction efficiency roasting. free fatty acid values lower both samples. Peroxide value was initially recorded at 84 48 (meq O 2 /kg oil) In contrast, p‐anisidine 28.36 samples compared 23.73 Based all analyses, showed potential seed preservation.