ABTS	2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)
AC	antioxidant capacity
AV	acid value
ANOVA	analysis of variance
AOCS	American Oil Chemists’ Society
B(a)A	benzo(a)anthracene
B(a)P	benzo(a)pyrene
B(b)F	benzo(b)fluoranthene
Chry	chrysene
CPBCO	cold-pressed black cumin oil
CUPRAC	Cupric-reducing antioxidant capacity
DGF	German Society for Fat Science
DPPH	2,2-diphenyl-1-picrylhydrazyl
EU	European Union
FAC	fatty acid composition
FAME	fatty acid methyl esters
FC	Folin–Ciocalteu
FFA	free fatty acids
FID	flame ionization detector
FRAP	Ferric-reducing antioxidant power
GA	gallic acid
GC-FID	gas chromatograph equipped with flame ionization detector
HAT	hydrogen atom transfer
HPLC	high performance liquid chromatography
HPLC-FLD	high performance liquid chromatography with the fluorescence detector
IC50	half-maximal inhibitory concentration
IP	induction period
ISO	International Organization for Standardization
LDL	low-density lipoprotein
LOD	limit of detection
LOQ	limit of quantification
MUFA	monounsaturated fatty acids
OFI	overall flavor intensity
OSQ	overall sensory quality
PAH	polycyclic aromatic hydrocarbon
Σ4PAHs	sum of four specific polycyclic aromatic hydrocarbons
PC	principal component
PCA	principal component analysis
PUFA	polyunsaturated fatty acids
PV	peroxide value
QDA	quantitative descriptive analysis
SAFA	saturated fatty acids
SET	single electron transfer
SD	standard deviation
TE	Trolox equivalents
TPC	total phenolic content
TTC	total tocopherol content
TSC	total sterol content
WVC	water and volatile matter content