Analysis of the fixed oils of the genus Nigella L. (Ranunculaceae) in Turkey

Kökdil, Gamze; Yılmaz, Hüseyin

doi:10.1016/j.bse.2005.07.013

Cited by 25 publications

(21 citation statements)

References 9 publications

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“…Nigella sativa L. belongs to Ranunculaceae family, which is commonly known as "black cumin" in English and "çörekotu" in Turkish. The genus Nigella L. includes about 20 species [10] from the Mediterranean to Western Asia and 12 species in Turkey [11] . Black cumin (Nigella sativa L.) seeds have been used as a spice and the seeds or essential oils have been widely used in traditional medicinal applications [12,13] .…”

Section: Investigation Of Thementioning

confidence: 99%

Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Çakmakçı¹,

Gündoğdu²,

Dağdemir³

et al. 2014

Kafkas Univ Vet Fak Derg

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The aim of this study was to investigate the effect of black cumin (Nigella sativa L.) essential oil on butter stability. For this aim, 0.05, 0.1 and 0.2 wt-% essential oil was added to the butter. Antioxidant activity of the essential oil was compared to that of synthetic antioxidant BHT (100 ppm). All samples were stored at 4±1ºC for 90 days. Thiobarbituric acid and peroxide values of all samples containing essential oil were decreased depending on concentrations. The amount of 0.2% of essential oil had showed strong antioxidant activity, which was almost equal to that of BHT. The addition of essential oil reduced total aerobic mesophilic bacteria, lactic acid bacteria and coliform bacteria count during storage period but did not show remarkable antifungal activity. Samples containing essential oil were preferred by the panellists compared to Control sample. Present results indicate that black cumin essential oil may be considered as a new source of natural antioxidant. Keywords: Antioxidant, Antimicrobial effect, Butter stability, Essential oil, Nigella sativa L. Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması ÖzetBu araştırmanın amacı, çörekotu (Nigella sativa L.) uçucu yağının tereyağının stabilitesi üzerine etkini araştırmaktır. Bu amaç için üretimden hemen sonra tereyağına 0.05; 0.1 ve 0.2 (ağırlık/%) çörekotu uçucu yağı ilave edildi. Uçucu yağın antioksidan aktivitesi sentetik antioksidan BHT (100 ppm) ile karşılaştırıldı. Tüm örnekler 90 gün süresince 4±1ºC 'de muhafaza edildi. Uçucu yağ içeren tüm örneklerin tiyobarbitürik asit ve peroksit değerleri, konsantrasyonlara bağlı olarak azaldı. %0.2 seviyesindeki uçucu yağ ilavesi, BHT ile hemen hemen eşit güçte antioksidan aktivite gösterdi. Uçucu yağ, toplam aerobik mezofilik bakteri, laktik asit bakteri ve koliform bakteri sayılarını depolama süresince azaltmış, ancak dikkate değer bir antifungal aktivite göstermemiştir. Uçucu yağ içeren örnekler kontrol örnek ile karşılaştırıldığında panelistlerce tercih edilmiştir. Sonuçlar, çörekotu uçucu yağının, yeni bir doğal antioksidan kaynağı olarak kabul edilebilir olduğunu göstermiştir.

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Section: Investigation Of Thementioning

confidence: 99%

Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Çakmakçı¹,

Gündoğdu²,

Dağdemir³

et al. 2014

Kafkas Univ Vet Fak Derg

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“…The most important fatty acids were linoleic and oleic acids which accounted for 71% of the total FAME. The oil contains C20:2 eicosadienoic acid (4.9%) that its presence was characterized to be a specific chemotaxonomic marker for Nigella species [13,25]. In this study, the total saturated fatty acids of the oil were 14.2%.…”

Section: Resultsmentioning

confidence: 73%

“…N. sativa seeds contain a fixed oil (15.6-41.6%) which is composed mainly unsaturated fatty acids including C20:2 eicosadienoic acids [6,9,19,[25][26][27][28]. The fatty acid composition of the other ten Nigella species has been investigated and the authors found that all the oils characterized by high amounts of unsaturated fatty acids [13]. ( L i n o l e i c a c i d ) 54.4±1.…”

Section: Resultsmentioning

confidence: 99%

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Fatty acid, tocopherol, mineral composition, total phenolic, flavonoid and thymoquinone content, and antioxidant potential of Nigella stellaris

et al. 2014

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KEYWORDSIn the present study, the fatty acid composition of the fixed oil from seeds of Nigella stellaris has been investigated by GC-MS. Linoleic and oleic acids were the major fatty acids. The tocopherols determined by HPLC and α-and δ-tocopherols were detected in the oil. The seeds also were analyzed by ICP-MS to determine mineral content. Ca, P, and K were main elements among seventeen minerals in the seeds. Total phenolic and flavonoid contents of the aqueous methanolic extracts of different plant parts were assessed by Folin-Ciocalteu method and the AlCl3 assay. The seed extract was also analyzed by RP-HPLC analysis for its thymoquinone content. The present study showed that the seed extract contained low amount of thymoquinone. The seed extract exhibited the significantly higher total phenolic and flavonoid content than the extract of aerial part. DPPH radical scavenging activity was used to evaluate the antioxidant capacity of the extracts. Both of the extracts showed high antioxidant activity.

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“…Composition chimique de l'huile fixe issue de la graine L'huile fixe (de 36 à 41 % du poids de la graine), obtenue par pression à froid des graines, est constituée principalement d'esters du glycérol et d'acides gras essentiels tels l'acide linoléique, l'acide oléique et l'acide palmitique [13,20,31,38].…”

Section: Utilisations En Médecine Traditionnelleunclassified

Huile de nigelle cultivée, Nigella sativa L. (Ranunculaceae)

Ghédira

Jeune²

2010

Phytothérapie

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Analysis of the fixed oils of the genus Nigella L. (Ranunculaceae) in Turkey

Cited by 25 publications

References 9 publications

Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Tereyağı Stabilitesi Üzerine Çörekotu (Nigella sativa L.) Uçucu Yağı Kullanılabilirliğinin Araştırılması

Fatty acid, tocopherol, mineral composition, total phenolic, flavonoid and thymoquinone content, and antioxidant potential of Nigella stellaris

Huile de nigelle cultivée, Nigella sativa L. (Ranunculaceae)

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