Improving the Optical Properties of Olive Oil by Adding black Cumin seed Oil Made with Cold Pressing Technology

Abstract

In this study, examined the possibility of improving the optical properties of olive oil by denaturing it with black seed oil at different concentrations. At the beginning, prepared black seed oil by using the cold pressing technique and then added it to olive oil in different concentrations: 0.5 ml, 1 ml, 1.5 ml, and 2 ml per 4 ml of olive oil respectively to form four samples and a fifth pure olive oil. The five samples were used by an ultraviolet spectrophotometer, where the absorbance values were taken in relation to the wavelength of each sample. And it was found that there was a direct correlation between the increase in the distortion and the absorbance for each sample, where the absorbance of the pure sample was 3.67, while the absorbance increased with the increase of the distortion to reach in the sample with a concentration of 2 ml to 3.85.