NA
The oil was used for flavouring the food.
1. Ratz-Łyko, Anna, et al. "Evaluation of antioxidant and antimicrobial activities of Oenothera biennis, Borago officinalis, and Nigella sativa seedcake extracts." Food science and biotechnology 23.4 (2014): 1029-1036.
| Serial No. | Compound Name | Compound Percentage(%) |
|---|---|---|
| 1 | (E,E)-2,4-Decadienal | 43.4 |
| 2 | (Z)-3-Hexenol | 13.3 |
| 3 | Heptanal Acid | 8.4 |
| 4 | Alpha-Pinene | 7.9 |
| Serial No. | Compound Name | Compound Percentage(%) |
|---|---|---|
| 1 | (E)-2-Hexenal | 7.1 |
| 2 | Octanal | 4.4 |
| 3 | Benzaldehyde | 4.9 |
| 4 | Decanal | 3.4 |
| 5 | (E)-2-Hexenol | 2.3 |
| 6 | Methyl Eugenol | 2.9 |
| 7 | (E)-Beta-Damascone | 2.0 |
| 8 | Carvacrol | 2.0 |
| 9 | Hexanol | 2.2 |
| 10 | Linalool | 1.8 |
| 11 | Alpha-Thujene | 1.1 |
| 12 | Undecanal | 1.5 |
| 13 | Eugenol | 1.7 |
| 14 | Hexanal | 1.3 |
| 15 | Nonanol | 0.9 |
| 16 | (E)-Beta-Ionone | 0.7 |
| 17 | Phenol | 0.8 |
| 18 | Beta-Caryophyllene | 0.8 |
| 19 | Geraniol | 0.4 |