Biological Properties, Phenolic Profile, and Botanical Aspect of Nigella sativa L. and Nigella damascena L. Seeds: A Comparative Study

Abstract

The use of Nigella seeds in the food, pharmaceutical, and cosmetic fields is common, since the iniquity and the virtues of these plants are directly related to their characteristic phytochemical composition. This investigation focused on the comparative study of the botanical aspect, phenolic profile, and in vitro and in vivo biological activities of Nigella sativa L. (NS) and Nigella damascena L. (ND) seeds. The macro- and micro-morphological properties of these seeds were studied, and the key dissimilarities between them were clearly illustrated. The phytochemical contents and phenolic profiles were determined, and the in vitro antioxidant activity was assessed using four methods. The in vivo antioxidant and biochemical parameters of the blood of supplemented mice were determined. The results of the macro- and micro-structure analysis revealed differences between the two plants. Here, ND is characterized by higher phytochemical contents and the best antioxidant activities. The HPLC analysis indicated the presence of nine compounds, namely seven phenolic acids, particularly hydroxybenzoic and caffeic acids, and two flavonoids. The administration of ND extract to mice for 21 days at a concentration of 500 mg/kg allowed a substantial amelioration of plasma antioxidant properties. In addition, the extracts ameliorate blood parameters (cholesterol, triglycerides, glycemia, and urea). Furthermore, the antimicrobial activity of extracts demonstrated their effects on Staphylococcus and Aspergillus. Nigella seeds, in particular ND, expressed considerable in vitro antioxidant properties and demonstrated significant amelioration of mice blood properties. Consequently, these species can serve as a valuable source of compounds with various applications.

Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications

“…This plant has soft white, yellow, pink, and purplish flowers with 5–10 petals (Ahmad et al., 2021; Paarakh, 2010; Rajsekhar & Kuldeep, 2011; Wahab & Alsayari, 2023). There were 22 species of annual herbs in the butter‐flower family in the genus Nigella (Benazzouz‐Smail et al., 2023; Helvacıoğlu et al., 2021).…”

“…The protein contents in the N. sativa L. seeds among different varieties were in the range values between 19.1% and 26.7% (Kabir et al., 2019; Sharma & Longvah, 2021). The protein content of Nigella damascena L. seeds was higher (25.10%) than that of N. sativa L. seeds (21.60%) (Benazzouz‐Smail et al., 2023). Nigella seeds could have different nutrient concentrations depending on the geography and climatic conditions where they are grown, storage conditions, and the stage of maturity (Atta, 2003).…”

“…The total carbohydrate contents of N. damascena L. seeds were higher (32.47%) than that of N. sativa L. seeds (27.23%) (Benazzouz‐Smail et al., 2023). The total carbohydrate contents of N. damascena L. seeds were higher (1841.46 mg/100 g) than that of N. sativa L. seeds (628.98 mg/100 g) (Benazzouz‐Smail et al., 2023). N. sativa of Saudi Arabia seed contains a carbohydrate content of 31.94% (Al‐Jassir, 1992).…”

“…The fat contents in the N. sativa L. seeds among different varieties were in the range values between 21% and 47% (Kabir et al., 2019; Sharma & Longvah, 2021). Moreover, N. sativa L. seeds had a greater crude fat content (42.3%) than N. damascena L. seeds (34.30%) (Benazzouz‐Smail et al., 2023). The predominant fatty acids in N. sativa L. were linoleic, oleic, and palmitic acid with values of 57%, 21.8%, and 13.1%, respectively (Benazzouz‐Smail et al., 2023).…”

“…Moreover, N. sativa L. seeds had a greater crude fat content (42.3%) than N. damascena L. seeds (34.30%) (Benazzouz‐Smail et al., 2023). The predominant fatty acids in N. sativa L. were linoleic, oleic, and palmitic acid with values of 57%, 21.8%, and 13.1%, respectively (Benazzouz‐Smail et al., 2023).…”