# Optimizing Nigella Oil Extraction Temperature for Sustainable Production
## 3 Results and Discussion
### Fatty Acid Composition
Since previous studies on the fatty acid composition of _Nigella_ oil from various  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Fatty Acids** & \multicolumn{3}{c}{**Fatty Acid (mg/g of Oil) in Nigella Oil Extracted at Different Temperatures**} \\ \hline
**Saturated Fatty Acids (SFAs)** & **40 \({}^{\circ}\)C** & **50 \({}^{\circ}\)C** & **60 \({}^{\circ}\)C** & **70 \({}^{\circ}\)C** & **80 \({}^{\circ}\)C** \\ \hline Myristic acid (C14:0) & 2.1 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 2.1 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.0 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.0 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.0 \(\pm\) 0.1 \({}^{\mathrm{a}}\) \\ Palmitic acid (C16:0) & 26.0 \(\pm\) 0.8 \({}^{\mathrm{ab}}\) & 25.8 \(\pm\) 0.5 \({}^{\mathrm{ab}}\) & 25.3 \(\pm\) 1.0 \({}^{\mathrm{a}}\) & 27.7 \(\pm\) 1.9 \({}^{\mathrm{b}}\) & 25.8 \(\pm\) 0.7 \({}^{\mathrm{ab}}\) \\ Margaric acid (C17:0) & 0.9 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 0.9 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 0.9 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 0.9 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 0.9 \(\pm\) 0.1 \({}^{\mathrm{a}}\) \\ Stearic acid (C18:0) & 7.6 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 7.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 7.4 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 7.6 \(\pm\) 0.3 \({}^{\mathrm{a}}\) & 7.5 \(\pm\) 0.2 \({}^{\mathrm{a}}\) \\ Arachidic acid (C20:0) & 2.7 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 2.7 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 2.6 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 2.6 \(\pm\) 0.1 \({}^{\mathrm{a}}\) \\ Total SFAs & 39.3 \(\pm\) 1.1 \({}^{\mathrm{ab}}\) & 39.0 \(\pm\) 0.4 \({}^{\mathrm{ab}}\) & 38.1 \(\pm\) 1.2 \({}^{\mathrm{a}}\) & 40.7 \(\pm\) 2.1 \({}^{\mathrm{b}}\) & 38.8 \(\pm\) 0.8 \({}^{\mathrm{ab}}\) \\ \hline \multicolumn{6}{c}{Monounsaturated Fatty Acids (MUFAs)} \\ \hline Palmitoleic acid (C16:1(cis-9)) & 1.5 \(\pm\) 0.0 \({}^{\mathrm{a}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.4 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.4 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) \\ Oleic acid (C18:1) & 26.2 \(\pm\) 0.8 \({}^{\mathrm{a}}\) & 26.0 \(\pm\) 0.5 \({}^{\mathrm{a}}\) & 25.5 \(\pm\) 0.9 \({}^{\mathrm{a}}\) & 26.6 \(\pm\) 1.7 \({}^{\mathrm{a}}\) & 26.1 \(\pm\) 0.8 \({}^{\mathrm{a}}\) \\
11-Eicosenoic acid (C20:1 (cis-11)) & 1.3 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.3 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.3 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.2 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.2 \(\pm\) 0.1 \({}^{\mathrm{a}}\) \\ Total MUFAs & 29.0 \(\pm\) 0.9 \({}^{\mathrm{a}}\) & 28.8 \(\pm\) 0.4 \({}^{\mathrm{a}}\) & 28.2 \(\pm\) 0.9 \({}^{\mathrm{a}}\) & 29.2 \(\pm\) 1.7 \({}^{\mathrm{a}}\) & 28.8 \(\pm\) 0.9 \({}^{\mathrm{a}}\) \\ \hline \multicolumn{6}{c}{Polyunsaturated Fatty Acids (PUFAs)} \\ \hline Linoleic acid (C18:2) & 107.7 \(\pm\) 4.1 \({}^{\mathrm{a}}\) & 106.6 \(\pm\) 2.0 \({}^{\mathrm{a}}\) & 107.3 \(\pm\) 5.1 \({}^{\mathrm{a}}\) & 108.5 \(\pm\) 8.9 \({}^{\mathrm{a}}\) & 106.9 \(\pm\) 3.8 \({}^{\mathrm{a}}\) \\ Alpha-Linolenic acid (C18:3) & 1.4 \(\pm\) 0.1 \({}^{\mathrm{ab}}\) & 1.5 \(\pm\) 0.0 \({}^{\mathrm{b}}\) & 1.3 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{b}}\) & 1.5 \(\pm\) 0.1 \({}^{\mathrm{ab}}\) \\
11,14-Eicosadienoic acid (C20:2) & 5.5 \(\pm\) 0.1 \({}^{\mathrm{a}}\) & 5.4 \(\pm\) 0.3 \({}^{\mathrm{a}}\) & 5.5 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 5.7 \(\pm\) 0.2 \({}^{\mathrm{a}}\) & 5.6 \(\pm\) 0.2 \({}^{\mathrm{a}}\) \\ Total PUFAs & 114.6 \(\pm\) 4.1 \({}^{\mathrm{a}}\) & 113.5 \(\pm\) 2.3 \({}^{\mathrm{a}}\) & 114.1 \(\pm\) 5.2 \({}^{\mathrm{a}}\) & 115.7 \(\pm\) 8.9 \({}^{\mathrm{a}}\) & 113.9 \(\pm\) 3.9 \({}^{\mathrm{a}}\) \\ Total fatty acids & 182.9 \(\pm\) 6.1 \({}^{\mathrm{a}}\) & 181.3 \(\pm\) 3.0 \({}^{\mathrm{a}}\) & 180.4 \(\pm\) 6.0 \({}^{\mathrm{a}}\) & 185.6 \(\pm\) 11.3 \({}^{\mathrm{a}}\) & 181.5 \(\pm\) 5.2 \({}^{\mathrm{a}}\) \\ Total MUFAs + PUFAs & 143.6 \(\pm\) 5.0 \({}^{\mathrm{a}}\) & 142.3 \(\pm\)sources have reported percentages based on the total observed fatty acids peak area %, understanding the contribution of fatty acids to the total weight of these Nigella oils to compare with present results remains challenging.