Comparative Phytochemical, Physicochemical and Proximate Analysis of Oils from Garlic (<i>Allium sativum</i>) and Black Cumin (<i>Nigella sativa</i>)

Garlic (Allium sativum) and Black Cumin (Nigella sativa) oils have been used for centuries in traditional medicine and as food ingredients, due to their numerous health benefits and nutritional worth. This study aimed to carry out a comparative analysis of the phytochemical, physicochemical, and proximate composition of garlic and black cumin oils. Soxhlet extraction method using hexane was used for extracting the oil. Phytochemical screening was conducted using standard methods. Physicochemical, antinutritional and proximate analysis were done by standard methods. The qualitative phytochemical analysis revealed the presence of flavonoids, terpenoids, phenols, saponins, steroids and glycosides. Proximate analysis, revealed the nutrients as: moisture (6.57-7.12%), crude ash (1.33.-7.39%), crude protein (7.87-20.3%), crude fat (0.52.-31.4%), crude fibre (0.73-2.03%) and carbohydrate (18.06-19.7%). Antinutritional factors were recorded with values: oxalate (3.4-5.5%), alkaloids (5.4-6.3%) and phytic acid (6.7- 8.3%). Physicochemical analysis showed these values: free fatty acid (2.10-7.34%), acid value (4.18-12.93 mg/g), saponification value (192-190.35 mgKOH), pH value (6.64-6.03), iodine value (12.69-120.65mg/g) and colour (whitish to blackish). Phytochemicals in the oils may be responsible for its use in treatment of diseases. The study highlights the potential health benefits of Garlic and Black Cumin oils, particularly in the prevention and treatment of diseases such as diabetes, hypertension, and cancer.