Investigation of the Possible Use of Black Cumin (Nigella sativa L.) Essential Oil on Butter Stability

The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the butter. Antioxidant activity of the essential oil was compared to that of synthetic antioxidant BHT (100 ppm). All samples were stored at 4 +/- 1 degrees C for 90 days. Thiobarbituric acid and peroxide values of all samples containing essential oil were decreased depending on concentrations. The amount of 0.2% of essential oil had showed strong antioxidant activity, which was almost equal to that of BHT. The addition of essential oil reduced total aerobic mesophilic bacteria, lactic acid bacteria and coliform bacteria count during storage period but did not show remarkable antifungal activity. Samples containing essential oil were preferred by the panellists compared to Control sample. Present results indicate that black cumin essential oil may be considered as a new source of natural antioxidant.