Optimization of Extraction and Pharmacological Activities of Essential Oil from Black Cumin (Nigella sativa L.) Seeds using Clevenger Distillation

Zelelew, Demis; Gebremaria, Amha

doi:10.3923/crc.2018.1.9

Cited by 4 publications

(2 citation statements)

References 15 publications

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“…N. sativa is believed to have high therapeutic potentials and has been reported to be effective in treating various ailments [10]. Like some medicinal plants, Black seed has been reported to possess a modulating effect on biological pathways and systems [11].…”

Section: Am J Biomed Sci and Resmentioning

confidence: 99%

Antimicrobial Activity of N-Hexane Extract of Nigella Sativa against Some Pathogenic Bacteria

Abraham

2019

AJBSR

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Section: Am J Biomed Sci and Resmentioning

confidence: 99%

Antimicrobial Activity of N-Hexane Extract of Nigella Sativa against Some Pathogenic Bacteria

Abraham

2019

AJBSR

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“…Roasted black seeds were ground and extracted for essential oil via hydrodistillation, according to Zelelew and Gebremariam ( 2018 ), with adjustments using a modified Clevenger's apparatus. A total volume of 400 mL distilled water was added to roasted and ground black seeds and heated at approximately 90°C (±5°C) for about 90 min.…”

Section: Methodsmentioning

confidence: 99%

The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa)

Harivaindaran,

Hữu Tiến,

Nguyễn Song Đinh

et al. 2023

Food Science & Nutrition

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Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With roasting temperatures of 150, 200, and 250°C and roasting times of 10, 15, and 20 min, convection and SHS roasting media were tested, and their effects on proximate analysis, antioxidant assays, and oil quality were evaluated. For proximate content, moisture significantly decreased from 9.08% in unroasted seeds to 4.18%–1.04% in roasted seeds, while fat increased to as high as 44.76% from 32.87% in unroasted seeds. Roasting only slightly increased ash content and had no significant impact on protein and carbohydrate content. SHS roasted black seeds had better DPPH (2,2‐Diphenyl‐1‐picrylhydrazyl) radical scavenging capacity (RSC) than convection roasted seeds. DPPH RSC decreased with elevated roasting time and temperature, conversely related to total phenolic content, which increased with increased roasting time and temperature. Oil of roasted seeds developed an increasingly intense brown color from an initial light, yellow, unroasted oil with better extraction efficiency in SHS roasting. For oil quality analysis, free fatty acid values were significantly lower in both roasted samples. Peroxide value was initially recorded at 84 in convection and 48 (meq O2/kg of oil) in SHS roasted samples. In contrast, p‐anisidine values were initially recorded at 28.36 in convection roasted samples compared to 23.73 in SHS roasted samples. Based on all quality analyses, SHS showed better potential in black seed quality preservation.

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Food Applications of Nigella sativa Seeds

Bashir

Jan

Gani

et al. 2020

Food Bioactive Ingredients

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Optimization of Extraction and Pharmacological Activities of Essential Oil from Black Cumin (Nigella sativa L.) Seeds using Clevenger Distillation

Cited by 4 publications

References 15 publications

Antimicrobial Activity of N-Hexane Extract of Nigella Sativa against Some Pathogenic Bacteria

Antimicrobial Activity of N-Hexane Extract of Nigella Sativa against Some Pathogenic Bacteria

The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa)

Food Applications of Nigella sativa Seeds

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