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Journal of Chemistry
Volume 2017, Article ID 3162062, 7 pages
Research Article

Changes in N, K, and Fatty Acid Composition of Black Cumin Seeds Affected by Nitrogen Doses under Supplemental Potassium Application

1Department of Field Crops, Faculty of Agriculture, Eskisehir Osmangazi University, Eskisehir, Turkey
2Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Eskisehir Osmangazi University, Eskisehir, Turkey
3The Ministry of Food, Agriculture and Livestock, Directorate of Cifteler, Eskisehir, Turkey
4Department of Chemical Engineering, Faculty of Engineering and Architecture, Eskisehir Osmangazi University, Meselik Campus, Eskisehir, Turkey
5Department of Chemical Engineering, Faculty of Natural Sciences, Architecture and Engineering, Bursa Technical University, Bursa, Turkey

Correspondence should be addressed to Engin Gokhan Kulan; moc.liamtoh@88_kge

Received 27 January 2017; Revised 14 April 2017; Accepted 23 April 2017; Published 4 June 2017

Academic Editor: Mostafa Khajeh

Copyright © 2017 Zehra Aytac et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


This study was carried out to determine the efficiency of nitrogen (N) doses (0, 30, 60, and 90 kg N ha−1) under supplemental potassium (K) application (50 kg K2O ha−1) on black cumin in 2011 and 2012. The results showed that increased N levels resulted in increasing seed yield and N and K contents in seed, while oil content decreased. The seed yield and oil yield were peaked at the doses of 60 kg N ha−1 and 50 kg K ha−1. An increase in N doses caused a reduction in oil content regardless of K supply. Saturated fatty acids and oleic acid were slightly increased by K application, while minor changes in linoleic acid were detected. It was concluded that 60 kg N ha−1 with supplemental K application should be advised for enhancement in seed yield, oil yield, and N and K contents in seeds of black cumin without significant changes in fatty acid composition.