A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake

Abstract

Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.

Bioactivities, Applications, Safety, and Health Benefits of Bioactive Peptides From Food and By-Products: A Review

“…Ultrafiltration, RP-HPLC, size exclusion chromatography, and ion-exchange chromatography, can all be used to purify bioactive peptides. Additionally, for protein identification, analytical techniques such as mass spectrometry (MS), electrospray ionization MS, matrix-assisted laser desorption ionization time-of-flight MS, liquid chromatography-MS/MS, and hydrophilic interaction liquid chromatography (HILIC) are widely utilized ( 109 ).…”

An investigation of correlation between structural and functional properties of Nigella sativa protein isolate

“…Results generated from the experimental data showed that the protein content varied from 14.92 to 21.21 g soluble protein/100 g defatted seed flour. A recent study also reveals the Nigella sativa seed cake to be a valuable source of protein with 37.40% protein constituents (Zaky et al, 2021). A similar analysis of defatted M. oleifera seed showed a protein content varying from 32% to 62.8% (Saa et al, 2019).…”

“…Furthermore, black cumin seeds have been an excellent source of nutritional compounds such as minerals, vitamins, and dietary fibers (Kooti et al, 2016). Previous studies have evaluated the chemical composition of black cumin seeds and found that the seeds contain a good amount of fat (38.20%), carbohydrate (31.94%), crude fiber (7.95%), and protein (20.85%) (Zaky et al, 2021). In addition, fractionation studies of N. sativa seed protein showed that it contains numerous protein bands ranging from 10 to 94 kDa molecular mass (Molla et al, 2019).…”

Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta

“…Black cumin seeds contain, on average, 34% of fat, 22% of protein, 32% of carbohydrates, 8% of fiber, especially the insoluble fraction, and 4% of ash [ 2 ]. In the analysis of the chemical composition of black cumin seeds, it is worth paying attention to the high protein quality with different biological activities and qualitative composition of fat, 20% of which are unsaturated fatty acids, including linoleic and oleic acids [ 3 ].…”