Nigella sativa is a well-known plant with rich history and religious heritage. Black seed is mostly composed of aminoacides, fat acids, proteins, sterols, different essential metals, carbohydrogens, fats and water. Black seed oil is coloured yellow, which implicates presence of yellow pigments (carotenoids). Oxidative stability of black seed oil can last up to 55 hours, considering that oil with more polyphenols is more stable. In this study was determined antioxidative capacity of black seed oil, honey and black seed oil and honey mixture using FRAP and DPPH methods. Methanol was used as solvent. Results show that adding black seed oil to honey increases antioxidative capacity of honey.
Keywords: antioxidative capacity, black seed oil, honey
