Influence of Supercritical Carbon Dioxide Extraction Conditions on Extraction Yield and Composition of Nigella sativa L. Seed Oil—Modelling, Optimization and Extraction Kinetics regarding Fatty Acid and Thymoquinone Content

Abstract

Nigella sativa L. is cultivated in many regions and its seeds have found use in variety of foods, but also in traditional medicine due to high content of biologically active essential oils. In this work optimization of supercritical carbon dioxide extraction from N. sativa seeds was performed using response surface methodology to describe the influence of extraction conditions on oil yield. Kinetics of oil and thymoquinone extraction were analyzed as well. It was demonstrated that in order to collect thymoquinone-rich N. sativa oil fraction, appropriate for health-related applications, the extraction should be carried out at 40 °C and 10–15 MPa. Following application of higher pressure of 35 MPa enables effective extraction of remaining oil rich in polyunsaturated fatty acids suitable for use in food industry. Thymoquinone-dependent antibacterial activity of the N. sativa seed oil was observed against bacterial pathogens: Haemophilus influenzae, Staphylococcus haemolyticus, Staphylococcus epidermidis, Enterococcus faecalis and Escherichia coli.

GSH Protects the Escherichia coli Cells from High Concentrations of Thymoquinone

“…Thymoquinone (2-isopropyl-5-methylbenzo-1, 4-quinone) is one of the active compounds of oils from seeds of Nigella sativa [9]. Oils and TQ exhibit a wide range of pharmacological activities including antioxidant, anticancer, anti-inflammatory and immunomodulatory, antimicrobial, neuroprotective, cardioprotective, gastroprotective, hepatoprotective, antidiabetic, etc.…”

Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal

“…For example, oilseeds are often subjected to thermal treatment prior to mechanical or solvent extraction. Roasting techniques, such as oven and pan roasting, are utilized to preserve higher levels of bioactive components, enhance flavor, and improve the overall quality of the oil 11,12 . Also, roasting conditions can affect the extraction yields, oxidative stability, phenolic contents, and other physicochemical properties of the oil 13 .…”

“…Roasting techniques, such as oven and pan roasting, are utilized to preserve higher levels of bioactive components, enhance flavor, and improve the overall quality of the oil. 11,12 Also, roasting conditions can affect the extraction yields, oxidative stability, phenolic contents, and other physicochemical properties of the oil. 13 Enzymatic pre-treatment can affect the oil composition as well as the oil yield.…”

Thymoquinone-rich black cumin oil attenuates ibotenic acid-induced excitotoxicity through glutamate receptors in Wistar rats

“…The oil fraction of black cumin, comprising both the essential and fixed oils, has been identified as its primary bioactive component ( Mazaheri et al, 2019 ). While linoleic acid forms the major part of the fixed oil, thymoquinone (TQ) was identified as the most abundant molecule in the essential oil fraction ( Gawron et al, 2021 ).Various studies have demonstrated the beneficial effects of natural compounds ( Thajudeen et al, 2022 , Rajasree et al, 2022 , Ilyas et al, 2022 ). Several studies have linked the pharmacological effects of black cumin oil (antimicrobial, anti-inflammatory, antihypertensive, anti-obese, hypoglycemic, hypolipidemic, hepatoprotective, and neuroprotective) to its TQ content Kooti et al, 2016 , Mukhtar et al, 2019 ).…”