Food Applications of Nigella sativa Fixed Oil

Recent research topics in lipid chemistry are focusing on vegetable oils from nonconventional seeds due to their bioactive compounds that exhibit some functional properties. Among these seed oils, black cumin (Nigella sativa L.) oil (BCO) is a unique oil because of its antioxidant properties and health benefits. BCO contains a wide variety of bioactive chemicals such as fatty acids, tocols, phytosterols and phenolic compounds that provide health-promoting effects. For these rich content, BCO is used in some food applications. BCO generally used by blending with vegetable oils with poor oxidative stability to improve their oxidative stability. Besides, these mixed oils are also enriched with some bioactive compounds from BCO. Apart from vegetable oils, BCO was used in cheese to inhibit pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella enteritidis) during cold storage. In cereal products, BCO used in the production of dietetic cookies to improve consumer acceptability. BCO extends the shelf life and sensory quality of fresh fish (Barbus grypus) fillets during cold storage (2 °C). BCO is also used as alternative antibiotics in the diet of Japanese quails to improve the health status and growth performance of meat-type quail. This chapter will highlight the effects of bioactive compounds in BCO on the application of oil in different foodstuffs.