Investigation of the influence of seed size on the biochemical and physical characteristics of black cumin (Nigella sativa) with machine learning techniques

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dc.contributor.authorAkcura, Sevim
dc.date.accessioned2026-02-03T12:03:08Z
dc.date.available2026-02-03T12:03:08Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis research aimed to examine the impact of black cumin (Nigella sativa) seed sizes (S1: >1.6 mm, S2: 1.4-1.6 mm, S3: 1.2-1.4 mm, S4: <1.2 mm) on various physical and chemical properties (crude oil, ash, fiber, carbohydrate, protein, and volatile oil content) and to enhance seed classification utilizing machine learning (ML) algorithms. Ten different ML algorithms (LR: Logistic Regression, SMO: Sequential Minimal Optimization, J48: Decision Tree, LMT: Logistic Model Tree, RT: Random Tree, RF: Random Forest, SL: Simple Logistic, MLP: Multi-Layer Perceptron KNN: k-nearest neighbor, KStar: instance-based classifier) were used to discriminate between seed classes. The MLP model performed the best with 96.25% accuracy. According to the results of analysis of variance and multivariate analyses (biplot and canonical correlation), seed size significantly affected seed physical and chemical characteristics. Analysis of variance (ANOVA) and multivariate methods (biplot and canonical correlation) showed significant differences (p < 0.01) in physical parameters, such as mass (0.0018-0.0026 g), thousand kernel weight (1.97-2.51 g), and geometric mean diameter (1.49-1.68 mm), between seed size groups. Chemically, smaller seeds (S3, S4) had higher levels of crude oil (31.62-32.77%) and linoleic acid (up to 62.10%), while larger seeds (S1, S2) had higher levels of fiber (6.62-6.97%), ash (4.63-4.88%), and carbohydrates (31.68-33.91%). Seed size S2 had the highest volatile oil content (0.63%) and thymoquinone levels (11.75%), underscoring its exceptional potential for medicinal, industrial, and direct food applications. Based on these results, it is advisable to utilize black cumin seeds for various applications in the food, cosmetic, and pharmaceutical industries by assessing different seed sizes.
dc.identifier.doi10.1007/s00217-025-04839-2
dc.identifier.endpage3933
dc.identifier.issn1438-2377
dc.identifier.issn1438-2385
dc.identifier.issue11
dc.identifier.scopus2-s2.0-105014430928
dc.identifier.scopusqualityQ1
dc.identifier.startpage3917
dc.identifier.urihttps://doi.org/10.1007/s00217-025-04839-2
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34981
dc.identifier.volume251
dc.identifier.wosWOS:001565217300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAkcura, Sevim
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectNigella sativa
dc.subjectSeed size
dc.subjectChemical composition
dc.subjectThymoquinone
dc.subjectVolatile oil
dc.titleInvestigation of the influence of seed size on the biochemical and physical characteristics of black cumin (Nigella sativa) with machine learning techniques
dc.typeArticle

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