Evaluation of the Chemical Composition of Nigella sativa L. Seeds Grown in Different Locations

Nigella sativa L., commonly known as black cumin, holds a significant place among medicinal and aromatic plants due to its rich chemical composition and positive effects on health. This study was conducted to compare the chemical composition of black cumin seeds cultivated under different ecological conditions in Erzurum (Türkiye) and Budapest (Hungary) in 2018. The 'Çameli' variety was used in both locations. The seeds were analyzed for their protein, oil, ash, and mineral contents, as well as their fatty acid profiles. All chemical analyses were carried out in the laboratories of the Department of Field Crops, Faculty of Agriculture, Atatürk University. Seeds from Türkiye exhibited higher levels of protein (20.5%), oil (37.2%), linoleic acid (62.60%), magnesium (434.31 mg/100 g), and manganese (13.61 mg/100 g). Conversely, seeds from Hungary showed greater concentrations of oleic acid (23.03%), phosphorus (1007.26 mg/100 g), potassium (1113.19 mg/100 g), calcium, iron, copper, and zinc. Total ash content was also slightly higher in seeds from Türkiye. These findings demonstrate that ecological factors such as climate, soil structure, and altitude significantly influence

the nutritional and biochemical properties of black cumin seeds. The study provides valuable insights for optimizing the cultivation of Nigella sativa based on regional environmental conditions and offers practical implications for improving seed quality in food, pharmaceutical, and industrial applications. In conclusion, ecological conditions play a decisive role in determining seed composition, and location-specific agricultural strategies should be considered to enhance both the quality and economic value of black cumin cultivation