Physicochemical properties of water-soluble polysaccharides from black cumin seeds

Trigui, Ines; Yaich, Héla; Sila, Assaâd; Cheikh-Rouhou, Salma; Bougatef, Ali; Blecker, Christophe; Attia, Hamadi; Ayadi, Mohamed Ali

doi:10.1016/j.ijbiomac.2018.05.202

Cited by 54 publications

(53 citation statements)

References 50 publications

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“…Black cumin ( Nigella sativa L.) is a spice belonging to the family of Ranunculaceae [19]. Black cumin is grown in many parts of the world [20]. It is reported that the seeds of black cumin contain dietary proteins (26,7%), fats (28,5%), and carbohydrates (40,0%) [20].…”

Section: Introductionmentioning

confidence: 99%

“…Black cumin is grown in many parts of the world [20]. It is reported that the seeds of black cumin contain dietary proteins (26,7%), fats (28,5%), and carbohydrates (40,0%) [20]. In the Traditional Middle Eastern medicine, the seeds have been used as a remedy for treatment of multiple diseases (a natural remedy for asthma, hypertension, diabetes, inflammation, cough, bronchitis, headache, eczema, fever, dizziness and influenza) for more than 2000 years [19,21].…”

Section: Introductionmentioning

confidence: 99%

“…In the Traditional Middle Eastern medicine, the seeds have been used as a remedy for treatment of multiple diseases (a natural remedy for asthma, hypertension, diabetes, inflammation, cough, bronchitis, headache, eczema, fever, dizziness and influenza) for more than 2000 years [19,21]. Black cumin seed essential oil contains high concentrations of thymoquinone (37,6%) and its related compounds such as thymosl and dithymoquinone and p-cymene (31,4%) with minor amounts of longifolene, carvacrol and thymohydroquinone [19,20].…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Öz

2019

PLoS ONE

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The impact of black cumin usage on some qualitative properties and formation of heterocyclic aromatic amines (HAAs) in meatball production was investigated. It was found that black cumin usage rate, cooking process and temperature had a significant effect (p<0,01) on the water content, pH, and thiobarbituric acid reactive substances (TBARS) values of meatballs. On the other hand, black cumin usage significantly (p<0,01) reduced the water content and cooking loss. The water content and cooking loss of the meatballs decreased with increases in the usage rate. While IQx, IQ, MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, AαC, and MeAαC could not be detected in meatballs, varying amounts of MeIQx (up to 1,53 ng/g) and PhIP (up to 1,22 ng/g) were determined. The total amounts of HAAs ranged between non-detected (nd) to 2,75 ng/g. Both the usage rate and cooking temperature had a very significant effect (p<0,01) on the total contents of HAAs. The total amounts of HAAs were decreased in correlation with the increases in the usage rate; the proportion which is increased when the cooking temperature increased as well. Results of the present study suggested that addition of black cumin may have a substantial role in decreasing the TBARS value, cooking loss, and HAA contents during meatball production. Therefore, using of black cumin in meatball production has been suggested.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Öz

2019

PLoS ONE

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“…The DSC curve illustrated in Figure 3B shows an obvious endothermic peak at 81.94 • C with an energy requirement of 132.16 J/g, which may be caused by the dehydration or loss of peripheral chains of TBs-10-30k and dehydroxylation reactions [24,28]. Generally, the denaturation temperature peak and enthalpy of transition can reflect sample's ability to retain water, which is related to the sample hydrophilic groups [29]. Comparing the results with those reported previously, it can be concluded that TBs-10-30k is suitable for applications in thermal processing conditions [30].…”

Section: Thermal Propertiesmentioning

confidence: 99%

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Xiao

et al. 2020

Biomolecules

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Recently, studies on theabrownins (TBs), the main bioactive polymeric pigments found in dark tea, have received increasing attention for its health effects. Thus far, information on their structural characteristics is unclear. In the present study, theabrownins were isolated from single species Eurotium cristatum PW-1-fermented loose tea and their structural and hypolipidemic characteristics were studied for the first time. The theabrownins were fractionated by their molecular weights and were then analyzed. Ultraviolet–visible spectrophotometry (UV-Vis) and Flourier transformation infrared spectroscopy (FT-IR) showed that they were polymerized phenolic substances containing abundant hydroxy and carboxyl groups. All theabrownin samples exhibited hypolipidemic activity in high-fat zebrafish; among which TBs-10-30k sample, decreased lipid level in high-fat zebrafish to 51.57% at 1000 μg/mL, was most effective. It was found that TBs-10-30k was a type of amorphous and thermostable polymer with slice shape and smooth surface under scanning electron microscope (SEM). Atomic force microscope (AFM) analysis showed that it had island-like structure because of aggregation of theabrownin molecules. Pyrolysis-gas chromatography-mass spectrometry (Py-GC-MS) analysis further showed that the main pyrolytic products of TBs-10-30k were hexadecanoic acid (33.72%), phenol (14.90%), and eicosane (12.95%), indicating TBs-10-30k was mainly composed of phenols, lipids, saccharides, and proteins. These results not only facilitate subsequent identification of theabrownins, but also provide insights into the applications of theabrownins in functional foods.

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“…Polysaccharides are a group of carbohydrates formed from monosaccharide units connected by a glycosidic bond (α or β-configuration). These compounds are mainly obtained from various natural sources, such as bacterial, fungal, marine organisms and plants [3].…”

Section: Introductionmentioning

confidence: 99%

Study of the monosaccharide composition of water-soluble polysaccharide complexes and pectic substances of Pimpinella anisum herbs

Kolisnyk

Khanin

Koretnik

2020

ScienceRise: Pharmaceutical Science

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При дослідженні фармакологічної активності ВРПК та пектинових речовини, виділених з трави анісу звичайного було встановлено, що пектинові речовини є практично нетоксичними і виявляють виражену послаблюючу дію за якою не поступаються препарату порівняння «Сенадекс». Мета роботи. Вивчення моносахаридного складу водорозчинних полісахаридних комплексів і пектинових речовин, виділених з трави анісу звичайного. Матеріали та методи. Для аналізу використовували траву анісу звичайного, заготовлену влітку 2019 року в м. Харків. Дослідження проводили методом рідинної хроматографії на рідинному хроматографі Agilent 1290, детектування-рефрактометричне. Результати та обговорення. ВРПК, виділені з трави анісу звичайного містять два моносахаридиглюкозу і рамнозу. Рамноза з вмістом 215.5 мг/г є домінуючим цукром, глюкоза присутня в значно меншій кількості-17.5 мг/г. Вміст глюкози в ПР приблизно такий самий-12.3 мг/г. При цьому в пектинах за відсутності рамнози встановлена наявність галактози та арабінози в кількості 59.8 мг/г і 69.5 мг /г, відповідно. Висновки. Методом рідинної хроматографії встановлена наявність двох моносахаридів в ВРПК і трьох моносахаридів в пектині, виділеному з трави анісу звичайного

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Physicochemical properties of water-soluble polysaccharides from black cumin seeds

Cited by 54 publications

References 50 publications

Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball

Structural Characteristics and Hypolipidemic Activity of Theabrownins from Dark Tea Fermented by Single Species Eurotium cristatum PW-1

Study of the monosaccharide composition of water-soluble polysaccharide complexes and pectic substances of Pimpinella anisum herbs

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