Optimum Extraction Technology for the Seed Oil of <i>Nigella sativa</i> L<i>.</i>

<table class="table-group" id="tab2"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left" rowspan="2">Average extraction rate of the 1<sup>st</sup> extraction step</td><td class="align_center" colspan="5">The 2<sup>nd</sup> extraction step</td></tr><tr class="thead"><td class="align_center">Average extraction rate</td><td class="align_center">Standard deviation</td><td class="align_center"><i>t</i> inspection value</td><td class="align_center">d<i>f</i></td><td class="align_center"><i>t</i><sub>0.01 (one side)</sub></td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">33.51%</td><td class="align_center">7.86%</td><td class="align_center">1.06%</td><td class="align_center">38.53</td><td class="align_center">26</td><td class="align_center">2.479</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Significant analysis of the oil yield in the second extraction process.</div>

Journal of Food Quality

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Table 2

Table 2: Optimum Extraction Technology for the Seed Oil of <i>Nigella sativa</i> L<i>.</i> 

Journal of Food Quality

Optimum Extraction Technology for the Seed Oil of Nigella sativa L.

Table 2