With a few exceptions, nigella oil, like all vegetable oils, is affected by oxidation.
This is a natural phenomenon that leads to a gradual loss of its beneficial properties for our bodies, making it less and less profitable.
To slow down this inevitable phenomenon, good preservation is essential. Let's take a look at the points to watch out for in this respect.
Oxygen molecules accelerate oxidation, so it's essential not to expose your oil to this. But how? Given that it's everywhere in the air? Precisely by keeping your bottle closed.
Glass or aluminum bottles will tend to preserve your product better. Also, make sure your bottle is tightly closed. Mistakes can be fatal.
The concern with black cumin oil comes from the volatile essential oils, protect them to prevent your product from spoiling.
In addition to oxygen, light and more specifically UV rays amplify the speed of oxidation. They also have a harmful effect on essential oils that are beneficial to our health.
To offset this, packaging in tinted glass bottles known as anti-UV is best. While they are a real barrier to these enemies of vegetable oils, it is still advisable to avoid them by not exposing your product to light.
High temperatures tend to upset the ecosystem in which black cumin oil thrives. As it is a 100% natural product, it is directly impacted by heat and sees its properties disappear.
Heat initiates oxidation and deteriorates the quality of the oil, so it should be stored at room temperature out of direct sunlight.
This is due to the degradation of active ingredients and the evaporation of volatile compounds. Enjoy!
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