Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

Lutterodt, Herman; Luther, Marla; Slavin, Margaret; Yin, Jun‐Jie; Parry, John; Gao, Jin‐Ming; Yu, Liangli

doi:10.1016/j.lwt.2010.04.009

Cited by 162 publications

(144 citation statements)

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“…La determinación de la estabilidad oxidativa de los aceites se realiza por métodos estáticos tales como el índice de peróxidos, p-anisidina, dienos y trienos conjugados o métodos dinámicos que están estandarizados como el Índice de Estabilidad Oxidativa (OSI) por Rancimat (AOCS, Cd 12b-92), en la actualidad existen estudios que determinan la oxidación de aceite de sacha inchi bajo índices fisicoquímicos y oxidación acelerada por calorimetría diferencial de barrido no existiendo estudios en Rancimat . El método Rancimat se realiza bajo condiciones aceleradas de almacenamiento a altas temperaturas, es ampliamente utilizado por ser confiable, reproducible, no demanda consumo de reactivos y las medidas pueden ser monitoreadas automáticamente a través del tiempo (Frankel, 2005;Lutterodt et al, 2010;Gharby Said et al, 2011;Krichene et al, 2010;García-Moreno et al, 2013;De Leonardis y Macciola, 2012). El tiempo de estabilidad oxidativa determinado por el método Rancimat a temperaturas elevadas para un aceite en particular, se puede extrapolar a temperaturas bajas como las empleadas en almacenamiento; el tiempo hallado vendría a ser teóricamente la "vida útil" a temperatura de almacenamiento; el método de extrapolación incorpora la cinética de reacción y se basa en la ecuación de Arrhenius (Metrohm, 2009);Swinbourne (1985), citado por Navas y Carrasquero-Duran (2012), utilizaron el método de Van`tHoff para calcular el orden de reacción de la auto-oxidación del aceite refinado de soya en presencia de extracto de posingué; basado en estos principios, Navas (2010) ha estimado por extrapolación la vida útil de aceites vegetales como el de girasol (1,68 años), sésamo (0,50 años) y uva (0,22 años), sin embargo indica que no es muy adecuado para predecir la estabilidad de los aceites vírgenes durante el almacenamiento a temperatura ambiente.…”

Section: Introductionunclassified

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

et al. 2015

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Recibido 04 agosto 2015. Aceptado 01 septiembre 2015. ResumenEl aceite de sacha inchi es rico en ácidos grasos poli-insaturados que podrían oxidarse, limitando su vida útil. El método Rancimat, es oficial, para evaluaciones aceleradas de estabilidad oxidativa en aceites. A nivel industrial se usan técnicas convencionales basadas en indicadores fisicoquímicos, no existiendo estudios de correlación entre ellas y Rancimat. Este trabajo tiene por objetivo correlacionar el índice de estabilidad oxidativa (OSI) en aceite de sacha inchi obtenido mediante Rancimat a temperaturas de 80º, 90º, 100º y 110 ºC bajo un flujo de aire de 15 L/h, con los valores de indicadores fisicoquímicos tales como Índice de peróxido, p-anisidina, totox y densidad. Asimismo estimar mediante extrapolación matemática, la vida útil del aceite de sacha inchi a temperaturas usuales de almacenamiento. Se encontró valores OSI de: 0,493 ± 0,01 h a 110 ºC, 1,590 ± 0,06 h a 100 ºC, 4,645 ± 0,1 h a 90 ºC y 20,512 ± 0,02 h a 80 ºC. Se ha establecido alta correlación entre valores de OSI vs índices fisicoquímicos de calidad (0,9322 < r < 0,9965). La energía de activación encontrada fue de 137,90 kJ/mol, lo que explica la alta estabilidad oxidativa para el aceite, estimándose una vida útil de 3,29, 1,79 y 0,79 años a 20, 25 y 30 °C respectivamente.

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Section: Introductionunclassified

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

et al. 2015

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“…For this purpose, black cumin seeds were used since they are a natural source of the target compound [10,11,16]. Limited studies have reported thymoquinone extraction from black cumin seeds and none have covered the microwave-assisted extraction (MAE) technique with a temperature controller module.…”

Section: Resultsmentioning

confidence: 99%

“…Solvent/solid extraction was carried out as an overnight process with gentle stirring. Methanol is one of the most commonly used solvents in the literature for the successive extraction of thymoquinone from black cumin seeds [11,16,26,27]. Another point is the solvent/solid ratio being significant on mass transfer taking place during the extraction process, as its higher value provides more effective mass transfer.…”

Section: Extraction Of Thymoquinone Using Conventional Methodsmentioning

confidence: 99%

“…The therapeutic potential of herbs is partially related to their bioactive contents [7,8]. Thymoquinone (Fig.1) the primary component in black cumin seed extracts, has been shown to be responsible for the biological activity of black cumin seeds [9,10], and is responsible for most of the beneficial health effects associated with the seed, oil, volatiles and extracts [9][10][11][12][13]. Thus, thymoquinone reveals high potential for its use as an ingredient and/or additive in the food, pharmaceutical and cosmetic industries.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Microwave-assisted Extraction of Thymoquinone from Nigella sativa L. Seeds

Karacabey

2016

Maced. J. Chem. Chem. Eng.

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The high potential of thymoquinone as an ingredient and/or additive in the food, pharmaceutical and cosmetic industries has been well established in previous studies. However, its extraction from natural sources was considered in the limited studies and none of them included the microwave-assisted extraction (MAE) of a thymoquinone-rich extract and process optimization. In the present study, this highvalue-added bioactive was aimed to extract from its well-known natural source, black cumin seed (Nigella sativa L.), using methanol as a solvent for all of the studied extraction methods. For extraction of a compound of interest, microwave-assisted extraction system having temperature controlling function was used and its performance was compared with common extraction methods, Soxhlet and conventional solid/liquid extraction. The results indicated that the MAE system provided a rich extract containing thymoquinone, which was 2 and 7 times higher than those produced by conventional solid/liquid extraction and Soxhlet, respectively. Influences of temperature, time and solvent/solid ratio on thymoquinone yield were investigated for MAE. The solvent/solid ratio was found to have the main effect on extraction performance, whereas an interaction effect of temperature and time was significant. Variables of MAE were optimized by response surface methodology to produce a thymoquinone-rich extract. Optimal conditions for the highest yield of thymoquinone were determined as 10 minutes extraction at 30 °C, using 30 ml solvent per gram of black cumin seed. The estimated thymoquinone yield of the extract was 628 mg/kg black cumin seed. It could be concluded that the currently optimized MAE with temperature controlling function is a promising technique to produce a thymoquinone-rich extract from black cumin seeds.Keywords: black cumin seed; methanolic extract; response surface methodology; solvent/solid ratio ОПТИМИЗАЦИЈА НА ЕКСТРАКЦИЈА НА ТИМОХИНОН ОД СЕМЕ НА NIGELLA SATIVA L. ПОМОГНАТА СО МИКРОБРАНОВИ Високиот потенцијал на тимохинон како состојка и/или адитив во храната, во фармацевтската и козметичката индустрија е потврден во повеќе претходни истражувања. Меѓутоа, екстракцијата од природни извори е истражувана само во мал број студии, а во ниту една не е вршена екстракција со помош на микобранови (MAE) на екстракт богат со тимохинон, како ни оптимизација на процесот. Во ова истражување целта беше оваа високо вредна биоактивна супстанција да се екстрахира од добро познат природен извор -семето на црн ким (Nigella sativa L.), со употреба на метанол како растворувач за сите истражувани екстракциони методи. За екстракција на супстанцијата од интерес беше употребен системот МАЕ, кој овозможува контрола на температурата, и неговите перформанси беа споредени со вообичаени екстракциони методи: екстракцијата по Сокслет и цврсто/течната екстракција. Резултатите покажаа дека системот МАЕ дава збогатен екстракт што содржи, соодветно, 2 и 7 пати повеќе тимохинон во однос на конвенционалната цврсто/течна екстракција, односно екстракцијата...

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“…The cold pressing technique is becoming a promising substitute for conventional practices because of consumers' desire for natural food products (Lutterodt et al, 2010). Cold pressing is a method which involves LIPID PROFILE, ANTIRADICAL POWER AND ANTIMICROBIAL PROPERTIES OF SYZYGIUM AROMATICUM OIL Düren, Germany) according to the procedure reported by Arens et al (1994).…”

Section: Fractionation Of Lipid Classes and Subclassesmentioning

confidence: 99%

Lipid profile, antiradical power and antimicrobial properties of <i>Syzygium aromaticum</i> oil

Ramadan

Asker

Tadros³

2013

Grasas y Aceites

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able to quench only 45%. ESR measurements also showed the same pattern, wherein CO quenched 57% of galvinoxyl radical and olive oil deactivated about 38%. The results of antimicrobial properties revealed that CO inhibited the growth of all tested microorganisms. CO had a drastic effect on the biosynthesis of protein and lipids in the cells of B. subtilis. In consideration of is tpotential utilization, detailed knowledge on the composition and functional properties of CO is of major importance.

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Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils

Cited by 162 publications

References 21 publications

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

Oxidative stability and estimate of the shelf life of sacha inchi (Plukenetia volubilis L.) oil

Optimization of Microwave-assisted Extraction of Thymoquinone from Nigella sativa L. Seeds

Lipid profile, antiradical power and antimicrobial properties of <i>Syzygium aromaticum</i> oil

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