Comparative analysis of essential oil composition of Iranian and Indian Nigella sativa L. extracted by using Supercritical Fluid Extraction (SFE) and Solvent Extraction

Latiff, Latiffah Abd; Ghahramanloo, Kourosh Hasanzadeh; Hanachi, Paichehr

doi:10.1016/j.clinbiochem.2011.08.059

Cited by 4 publications

(2 citation statements)

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“…However, these methods have several drawbacks: they are time‐consuming, use polluting organic solvents and show low selectivity, which leads to their limited application in the food industry (Arnaiz et al, 2016). Moreover, these procedures also contribute to the denaturation due to high temperature during the extraction of some bioactive compounds that potentially act as antioxidant and antimicrobial agents (Latiff, Ghahramanloo, & Hanachi, 2017). One of the recent alternative green technologies that can overcome the limitation mentioned above is using the supercritical fluid extraction (SFE) approach.…”

Section: Introductionmentioning

confidence: 99%

Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study

Ahmad

Azli

Ismail

et al. 2020

J Food Process Engineering

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An alternative natural additive from Manihot esculenta has been recently discovered. Using a response surface methodology (RSM) approach, a high content of antioxidant activity based on DPPH inhibition from the plant source was found, with the optimum production conditions being 45.9°C, 4,100 psi, and 44 min for temperature, pressure, and time, respectively. The optimized extract was analyzed using gas chromatography–mass spectrometry (GC–MS), Fourier‐transform infrared spectroscopy (FTIR), and UV–Vis spectroscopy. Based on the GC–MS result, the optimized extract contains two major compounds, namely, hexadecanoic acid (40.43%) and 9‐octadecenoic acid (32.75%). The optimized extract also showed good activity in inhibiting Bacillus cereus (9.9 ± 0.17 mm) and Escherichia coli (10.7 ± 0.18 mm). To verify the activity of these two compounds toward B. cereus and E. coli, a theoretical approach with molecular docking was used. These two compounds demonstrated good binding affinity toward 2HUC and 1L8A proteins and could be isolated for use as alternative additives in the food industry. Practical Application Because there will always be substantial spoilage, losses and wastage in the food supply chain, preserving foods is essential to reduce food waste and ensure safety for consumers. M. esculenta extract can be used as an alternative food additive or preservative in the food industry that can enhance the shelf life of foods with a safe, inexpensive and less time‐consuming additive.

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Section: Introductionmentioning

confidence: 99%

Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study

Ahmad

Azli

Ismail

et al. 2020

J Food Process Engineering

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“…Five experimental rat groups were established with 8 rats per group. The groups were as follows: group 1, negative control (1 ml Olive Oil), group 2, positive control (0.2mg/kg/day CEE diluted in distilled water), group 3 Linoleic acid (daily 50 mg/kg LA which calculated based on yielding Nigella sativa fixed oil (29%) and concentration of LA (57%) in fixed oil), group 4, Thymoquinone (daily 15mg/kg TQ which calculated based on yielding Nigella sativa fixed oil (29%) and concentration of TQ (16.1%) in fixed oil which analyzed and reported by Latiff et al, 12 on the same plant source) and group 5, Gamma Linolenic acid (daily 10 mg/kg GLA which calculated based on yielding Nigella sativa fixed oil (29%) and concentration of GLA (2%) in fixed oil and probability of its production through conversion from LA). All ingredients were diluted in olive oil as vehicle.…”

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219 Supplementary Health Benefits of Linoleic Acid by Improvement of Vaginal Cornification of Ovariectomized Rats

Parhizkar¹,

Latiff²,

Rahman³

et al. 2012

Maturitas

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Aceites esenciales de origen natural: características químicas, técnicas de extracción y potencial aplicación biológica

et al. 2022

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Los aceites esenciales son una mezcla compleja de más de 100 componentes, cuya función es crucial en la supervivencia de las plantas, ya que, por un lado, atraen a determinados insectos que participan en su polinización y, por el otro lado, debido a su olor, ahuyentan a otros animales depredadores. Gracias a su variedad química, se les han atribuido un gran número de actividades biológicas que han sido aprovechadas en la industria cosmética, alimentaria y farmacéutica. El presente trabajo aborda los aceites esenciales como productos naturales bioactivos, las técnicas más comunes para su extracción y sus principales aplicaciones en el área biológica.

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Comparative analysis of essential oil composition of Iranian and Indian Nigella sativa L. extracted by using Supercritical Fluid Extraction (SFE) and Solvent Extraction

Cited by 4 publications

References 0 publications

Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study

Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study

219 Supplementary Health Benefits of Linoleic Acid by Improvement of Vaginal Cornification of Ovariectomized Rats

Aceites esenciales de origen natural: características químicas, técnicas de extracción y potencial aplicación biológica

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