Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake

Abstract

a b s t r a c tThe antioxidant activities of crude methanolic extract (CME) and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black cumin seedcake were investigated. DPPH radical scavenging activity, b-carotene-linoleate bleaching, and inhibition of corn oil oxidation were used to evaluate the antioxidant capacity. The total phenolics were found to be 78.8, 27.8, 32.1 and 12.1 mg gallic acid equivalents (GAE)/g in EAF, CME, WF and HF, respectively. The CME and EAF exhibited the highest DPPH followed by WF and HF. The extract/fractions showed high effect on reducing the oxidation of b-carotene. The effect of extract/fractions on the oxidative stability of corn oil at 70°C was tested in the dark and compared with butylated hydroxyanisole (BHA). The oil peroxide and anisidine values were generally lower with addition of PRFs in comparison to a control. The predominant phenolic compounds identified by HPLC-DAD in CME and WF of black cumin seedcake were hydroxybenzoic, syringic and p-cumaric acids.

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“…The antioxidant activity of our both herbals attributed for total phenolic content, this justify and support the behavior of both herbals for stopping LDL oxidation specially NS, NS phenolic content was found in this study higher than SL (p<0.01), while vitamin E possess high phenolic content than both NS and SL (p<0.01). The higher phenolic contents of NS was agreed with ( Mariod.,2009 andGoga et al,2012).With different level of phenolic content and antioxidant activity in both studies but comparable with our finding, and higher phenolic contents of SL was agreed with .The prolongation of the lag phase in the presence of vitamin E, NS and SL indicating their antioxidant effect to reduce the role of CuSO4 to enhancement LDL oxidation. NS was the most effective in lag time prolongation than control (8.4 folds than control, significant p<0.01), while the SL was better in increase the lag time than control with 7.1 folds, significant p<0.01.…”

A review on therapeutic potential of Nigella sativa: A miracle herb

“…Treating broiler chicks with black seed for 6 weeks prevented the liver from oxidative stress by increasing the activities of enzymes such as myeloperoxidase, glutathione-S-transferase, CAT, adenosine deaminase, myeloperoxidaseand bydecreasing hepatic lipid peroxidation [43] . The crude methanolic extract of black cumin seed cake was found to shown with significant antioxidant properties under in vitro systems [44] .The modulatory effect of TQ on erythrocyte lipid peroxidation and antioxidant status during 1,2-dimethylhydrazine-(DMH-) induced colon carcinogenesis after initiation in male Wistar rats was investigated and The TQ pre-treatment restored the increased level of malondialdehyde and conjugated diene levels, and an augmentation of enzyme activities like CAT, glutathione peroxidase, and SOD activities due to exposure to DMH. TQ was a useful compound preventing DMH-induced erythrocyte damages [45] .…”

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

“…Although several studies on the antimicrobial and antioxidant properties of members of Nigella L. genus are carried out [17][18][19][20][21][22] there are a few studies published on the use of N. sativa species in butter production. The aim of this study is to investigate the effects of N. sativa essential oils at three concentrations (0.05, 0.1 and 0.2 wt-%) on butter stability as an antioxidant according to Control and with BHT samples, and on sensorial properties as well.…”