The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil

Table 5

Antioxidant activities of Nigella sativa oil determined by DPPH radical scavenging and FRAP ferrous reducing, with TPC total phenolic content.

Types of oil	DPPH IC50 (mg/mL)	FRAP (mmol/100 mL)	TPC (mg/100 mL GAE)
Supercritical fluid oil	1.58 ± 0.07	538.67 ± 12.58	160.51 ± 11.43
Cold press oil	2.30 ± 0.02	329.00 ± 54.78	94.40 ± 1.02

± Standard deviation of three replications.
Different letters in the same column represent significant (p < 0.05) differences.