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. 2015 Jun 18;9:3119–3124. doi: 10.2147/DDDT.S82938

Figure 3.

Figure 3

Effect of the different thermal processing protocols used for Nigella sativa seeds (no heating, 25°C, 50°C, 100°C, 150°C, 200°C, and 250°C for 10 minutes) on the TQ content of the corresponding oil. Data are presented as the mean ± standard deviation (n=4).

Abbreviation: TQ, thymoquinone.