Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Kesen, Songül; Amanpour, Asghar; Sarhir, Salwa Tsouli; Sevindik, Onur; Güçlü, Gamze; Kelebek, Haşim

doi:10.3390/foods7070098

Cited by 18 publications

(11 citation statements)

References 29 publications

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“…Black cumin (Nigella sativa L.) is an annual herb from the Ranunculaceae family. Its black seeds have been used in traditional medicine for anticancer, analgesic, antidiabetic, anti-inflammatory, antihypertensive, antimicrobial, antioxidant, and immunomodulatory purposes [17][18][19][20][21]. Oil from black cumin seed, obtained after cold pressing, rich in terpenes, sterols, and tocopherols, has substantial applications in cosmetics, cooking, and pharmacy [21,22].…”

Section: Introductionmentioning

confidence: 99%

“…Its black seeds have been used in traditional medicine for anticancer, analgesic, antidiabetic, anti-inflammatory, antihypertensive, antimicrobial, antioxidant, and immunomodulatory purposes [17][18][19][20][21]. Oil from black cumin seed, obtained after cold pressing, rich in terpenes, sterols, and tocopherols, has substantial applications in cosmetics, cooking, and pharmacy [21,22]. The resulting seed cake is also rich in phenolic compounds, which can be valued in a variety of nutraceutical or cosmetic applications [23].…”

Section: Introductionmentioning

confidence: 99%

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Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts

Tiji

Bouhrim

Addi

et al. 2021

Foods

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Nigella sativa L. (Ranunculaceae), commonly referred to as black seeds or black cumin, is used in popular medicine (herbal) all over the world for the treatment and prevention of several diseases, including diabetes. This study aims to investigate the inhibitory effect of N. sativa extracts and fractions against the activities of intestinal α-glucosidase and pancreatic α-amylase in vitro, and to explain the inhibitory effect of these fractions against these enzymes by identifying their active compounds responsible for this effect and determine their modes of inhibition. To do so, N. sativa hexane and acetone extracts were prepared and analyzed by GC–MS and HPLC–DAD, respectively. The hexane extract was further fractioned into eight different fractions, while the acetone extract generated eleven fractions. The extracts as well as the resulting fractions were characterized and evaluated for their potential in vitro antidiabetic activity using intestinal α-glucosidase and pancreatic α-amylase inhibitory assays in vitro. Hexane extract and fractions were less active than acetone extract and fractions. In the case of intestinal α-glucosidase activity, the acetone fraction SA3 had a high inhibitory effect on intestinal α-glucosidase activity with 72.26 ± 1.42%, comparable to the effect of acarbose (70.90 ± 1.12%). For the pancreatic α-amylase enzymatic inhibitory assay, the acetone fractions showed an inhibitory capacity close to that for acarbose. In particular, the SA2 fraction had an inhibitory effect of 67.70 ± 0.58% and was rich in apigenin and gallic acid. From these fractions, apigenin, (−)-catechin, and gallic acid were further characterized for their inhibitory actions. IC50 and inhibition mode were determined by analyzing enzyme kinetic parameters and by molecular modeling. Interestingly, (−)-catechin showed a possible synergistic effect with acarbose toward α-glucosidase enzyme inhibition, whereas apigenin showed an additive effect with acarbose toward α-amylase enzymatic inhibition. Furthermore, we studied the toxicity of N. sativa hexane and acetone extracts as well as that of acetone fractions. The result of acute toxicity evaluation demonstrated that N. sativa extracts were nontoxic up to a concentration of 10 g/kg, except for fraction SA3. Taken together, these results indicate that N. sativa extracts and/or derived compounds could constitute promising nutraceuticals for the prevention and treatment of type 2 diabetes mellitus.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts

Tiji

Bouhrim

Addi

et al. 2021

Foods

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“…Additionally, they considered aroma‐active notes with roasty, nutty, and earthy as the typical odor of argan oil. The majority of the above‐mentioned key pyrazines have already been detected in other edible oils …”

Section: Resultsmentioning

confidence: 99%

“…This analysis was performed by diluting the aroma extracts with dichloromethane step by step in the rates of 1:1, 1:2, 1:4, 1:8, 1:16,…,1:512 and so forth. Three experienced panelists smelled the aromatic extracts using an olfactometric port in a GC‐MS‐O device . The dilutions and sniffing procedure continued until no odor was smelled.…”

Section: Methodsmentioning

confidence: 99%

“…The relative aroma intensity of compounds could be evaluated using a technique called aroma extract dilution analysis (AEDA), including GC‐MS‐O assessment of dilution series of aroma extract . Although there is a considerable amount of extant literature on the active compounds of olive oils, there are only a limited numbers of studies available on applying the GC‐O technique to decode the potent aroma compounds of seed oils …”

Section: Introductionmentioning

confidence: 99%

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Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Sevindik

Amanpour

Sarhir

et al. 2019

Euro J Lipid Sci & Tech

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The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 35 aroma compounds are determined including mostly alcohols and pyrazines, and some carboxylic acids, pyrroles, furans, lactones, volatile phenols, an aldehyde, and a ketone. An aroma extract dilution analysis of the aromatic fraction of argan oil isolated by the PTE method reveals 19 key odorants with flavor dilution (FD) factors ranging from 4 to 512, among which nonanal, 2,5‐dimethyl‐3‐ethylpyrazine and 2,3‐diethyl‐5‐methylpyrazine show the highest FD factors of 512. As for the principal scents perceived by all panelists, characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy. Practical Applications: Nut oil is one of the most widely consumed oils in many countries. The outcomes of this investigation provide valuable information for elucidation of the key odorants and aroma composition of the well‐known and expensive Moroccan argan oil. Aroma is a crucial quality parameter of a foodstuff which directly influences customer preferences. Therefore, determining the key odorants of argan oil's aromatic extract isolated by purge and trap methodology is of major importance for the argan oil sector. The purge and trap extraction set for separation followed by analysis and characterization of those compounds via gas chromatography–mass spectrometry‐olfactometry (GC‐MS‐O) is an effective practical application tool for aroma description in valuable and expensive oil samples. It is observed that the characteristic odor notes of argan oil are related to the few most powerful aroma‐active compounds using the aroma extract dilution analysis technique. The aroma‐active compounds of Moroccan argan oil are sensorily and instrumentally analyzed via gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O). The purge and trap extraction (PTE) method is used for the extraction of volatile components. A total of 19 aroma compounds are detected as aroma active by AEDA method among 35 volatiles. Characteristic odor notes in argan oil are found to be roasty, nutty, fatty, earthy, and cheesy.

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Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils

Kesen

Sönmezdağ

Kelebek

et al. 2021

J Americ Oil Chem Soc

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Hazelnut (Corylus avellana L.) is an important shelled nut with its pleasant aroma. The refining process causes significant changes in the quality attributes of hazelnut oil. The aim of this study was to assess the aroma, aroma‐active, and phenolic compounds of the crude and refined hazelnut oils by using gas chromatography–mass spectrometry (GC–MS), GC–MS‐olfactometry (GC–MS‐O), and liquid chromatography–mass spectrometry (LC–MS/MS). The antioxidant capacities were also determined by DPPH and ABTS methods. Results showed that terpenes and aldehydes constituted a significant portion of the aroma profile. Refining process dramatically reduced the numbers (from 63 to 25) and amounts of aroma compounds (from 36,769 to 4461 μg/kg). Similarly, the numbers of aroma‐active compounds were reduced from 22 to 8 by the refining process. Their flavor dilution factors ranged from 2 to 1024 for crude oil and from 2 to 32 in the refined oil. As of the phenolics, five and two compounds were quantified in the crude and refined oil samples, respectively. In sum, the refining process had a considerable adverse effect on the aroma, aroma‐active, and phenolic constituents of the hazelnut oil; hence, the refining process has to be planned with minimal negative effect on its organoleptic properties.

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Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Cited by 18 publications

References 29 publications

Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts

Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils

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