The use of Nigella seeds in the food, pharmaceutical, and cosmetic fields is common, since the iniquity and the virtues of these plants are directly related to their characteristic phytochemical composition. This investigation focused on the comparative study of the botanical aspect, phenolic profile, and in vitro and in vivo biological activities of Nigella sativa L. (NS) and Nigella damascena L. (ND) seeds. The macro- and micro-morphological properties of these seeds were studied, and the key dissimilarities between them were clearly illustrated. The phytochemical contents and phenolic profiles were determined, and the in vitro antioxidant activity was assessed using four methods. The in vivo antioxidant and biochemical parameters of the blood of supplemented mice were determined. The results of the macro- and micro-structure analysis revealed differences between the two plants. Here, ND is characterized by higher phytochemical contents and the best antioxidant activities. The HPLC analysis indicated the presence of nine compounds, namely seven phenolic acids, particularly hydroxybenzoic and caffeic acids, and two flavonoids. The administration of ND extract to mice for 21 days at a concentration of 500 mg/kg allowed a substantial amelioration of plasma antioxidant properties. In addition, the extracts ameliorate blood parameters (cholesterol, triglycerides, glycemia, and urea). Furthermore, the antimicrobial activity of extracts demonstrated their effects on Staphylococcus and Aspergillus. Nigella seeds, in particular ND, expressed considerable in vitro antioxidant properties and demonstrated significant amelioration of mice blood properties. Consequently, these species can serve as a valuable source of compounds with various applications.
This study aimed at characterizing oil extracted from roasted and unroasted sesame seeds (Sesamum indicum L.) following either Soxhlet using hexane as the solvent or cold pressing. We obtained an inverse relationship between oil yield and seed moisture content. Seed roasting as well as Soxhlet extraction improved oil yield. Specific absorptivity (at 232 and 270 nm) increased with heating treatment. Refractive values of the different oils were about 1.464. Peroxide value was 7.6 to 9.6 meq O 2 /kg, iodine value was 107-109g I 2 /100g, saponification value obtained was 188 to 190 mg KOH/g, oleic and linoleic acids were about 42 and 40%, respectively. Total phenolic contents were 8 (USO-CE) to 17 mg/100 ml (RSO-SE). Roasting process increased the antioxidant contents and activities (DPPH scavenging and reducing power). The antibacterial activity of sesame oil revealed the inhibition of Escherichia coli and Pseudomonas aeruginosa growth. Sesame oil presents interesting physicochemical characteristics and antioxidant properties that can be improved by roasting the seeds before extraction.
Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance due to its richness in poly-unsaturated fatty acids. This study aims to improve the thermo-stability of refined soybean oil by blending it with some cold-pressed oils. For this, cold-pressed and soybean oils were firstly characterized (K232, K270, acidity, peroxide value, iodine value, induction time, phenolic contents, and antioxidant activity). Then, binary blends of each cold-pressed oil (30%) with soybean oil (70%) were analyzed before and after heat treatment (170 °C for 10 h/day for 5 days) followed by the application of the simplex lattice mixture design in order to optimize the combination of the three best cold-pressed oils. The changes in fatty acid profiles were assessed by gas chromatography (GC-FID). The results revealed that soybean oil presented the best physicochemical traits, while cold-pressed oils expressed high levels of phenolic contents and antioxidant activities. From the six binary oil blends, soybean oil mixed with lentisk, sesame, or almond oils were selected for their best thermo-stability. The simplex lattice mixture design, applied for these three chosen oils, indicated that the combination of soybean oil (70%) with lentisk and sesame oils (17.7 and 12.3%, respectively) was considered the optimal blend that gives the maximal thermo-stability improvement to soybean oil. GC-FID analysis showed that fatty acids, particularly linoleic and linolenic acids, were more conserved after heat-treatment in optimal oils blend than soybean oil. This study clearly demonstrated that lentisk and sesame oils enhanced the thermo-resistance of soybean oil, and the findings of this study could be used as an integrated model in oil and fat industries.
Soybean oil is the most consumed oil worldwide due to its cheapness but presented a weak thermo-resistance compared to most other oils used. This study aims to improve the thermo-stability of soybean oil by blending with crude oils. For this, physicochemical and antioxidant parameters of each blended oil were assessed before and after thermal treatment at 170°C for 10h/day for 5 days. The results of binary blended oils indicated that soybean oil mixed with lentisk, sesame, and almond oils (70:30%) manifested the best thermo-stability parameters. The Simplex Lattice Mixture Design applied for these three selected oils indicated that the combination of soybean oil at the proportion of 70% with lentisk oil and sesame oil at proportions of 17.7% and 12.3% respectively was selected as the best blending for maximizing soybean oil properties. Fatty acids analysis by GC/FID technique showed that the level of the degradation of linoleic acid (ω6) and linolenic acid (ω3) after heat treatment was more important in soybean oil than in blended oil. This study demonstrated that the thermo-resistance and nutritional quality of soybean oil were improved by blending with sesame and lentisk oils.
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