Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract

Abstract

This study aims to evaluate the phenolic contents, chemical composition, mineral amount as well as antioxidant activity of methanolic extracts from dried black cumin (Nigella sativa L; family: Ranunculaceae) seed powder. We also performed an in vitro gastrointestinal digestion process to understand the effect on phenolic components and their antioxidant activity after gastrointestinal digestion. Black cumin showed high amounts of total phenolic and flavonoid contents, such as dihydroxybenzoic acid and ferulic acid, through high-performance liquid chromatography analysis. Six mineral elements (Ca, Cu, Fe, K, Se, and Zn) were determined by using coupled plasma mass spectrometry, while 25 fatty acids (13 saturated, 7 unsaturated, and 5 unsaturated omega fatty acids) were also identified by gas chromatography, with linoleic acid the most present. In addition, black cumin extract presented high antioxidant capacity measured by DPPH, FRAP, and TEAC. Additionally, dried black cumin powder was evaluated after gastrointestinal digestion: phenolic compounds (1.81-fold), flavonoids (1.03-fold), and antioxidant capacity (up to 2.1-fold) increased in gastric fraction compared to the undigested methanolic extract. Moreover, a higher amount (p < 0.05) of total phenolic content and flavonoids, as well as higher total antioxidant capacity, were found in the gastric and elimination fraction than in the bioaccessible fraction. Our results demonstrated that there were a significant decrease in the quantity of phenolic compounds (68%) and flavonoids (95.53%) after gastrointestinal digestion in the bioaccessible fraction as well as a reduced the antioxidant activity (10.79%-94.84%), suggesting that phenolic compounds are responsible for antioxidant activity.

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

“…In NS seedcake extracts, p-coumaric acid was the dominant constituent followed by hydroxybenzoic acid [ 54 ], while in another study gallic acid and rutin were the major compounds [ 55 ]. More recently, researchers have confirmed the presence of gallic acid, hydroquinone, rutin, quercetin, and kaempferol in NS extracts [ 56 ], while high amounts of dihydroxybenzoic and ferulic acids were found by Ansary et al [ 57 ].…”

“…The differences observed in the phenolic characterization of the two species and those of previous research could be attributed to numerous factors. In fact, the metabolism of phenolic compounds in plants is very complex, and the phenolic profiles varies considerably between different organisms depending on various conditions, such as the extraction solvents used, extracts’ nature (hydrolyzed or not) [ 20 ], stage of plant development, genetic factors, agronomic practices, and climatic and stress conditions [ 5 , 13 , 57 , 58 , 59 ].…”

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

“…Extracts of cauliflower waste (leaves, stems, and stalks), and prepared muffins, were made by following the protocol of Ansary et al ( 2022 ). The total concentration of phenolic compounds was expressed as mg of GAE (gallic acid equivalents) per 100 g of dry weight.…”

“…Extracts of cauliflower waste (leaves, stems, and stalks), and prepared muffins, were made by following the protocol of Ansary et al (2022).…”

Study on nutritional components evaluation and origin differences of Agrocybe cylindracea from different regions

“…Edible mushrooms have a high nutritional value as they are a good source of protein (Fang et al, 2022), dietary fiber, vitamins, minerals, and phenolic compounds with antioxidant activity (Ansary et al, 2022). Humans have a long history of eating a large number of edible mushroom species.…”