Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): An overview

International Journal of Food Science & Technology (Impact Factor: 1.38). 07/2007; 42(10):1208 - 1218. DOI: 10.1111/j.1365-2621.2006.01417.x

ABSTRACT Non-conventional seeds are being considered because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Black cumin (Nigella sativa L.) seeds and its crude or essential oils have been widely used in traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. The black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and immunomodulator, analgesic, antimicrobial, anti-inflammatory, spasmolytic, bronchodilator, hepatoprotective, antihypertensive and renal protective. Moreover, black seeds have many antioxidative properties and activities. In consideration of potential utilisation, detailed knowledge on the composition of black cumin oilseed is of major importance. The diversity of applications to which black cumin can be put gives this oilseed great industrial importance. This review summarises the nutritional value, functional properties and nutraceutical applications of black cumin (N. sativa L.) oilseeds.

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Available from: Mohamed Fawzy Ramadan Hassanien, Sep 27, 2015
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    • "The seeds contain a yellowish volatile oil, a fixed oil, proteins , amino acids, reducing sugars, mucilage, alkaloids, organic acids, tannins, resins, toxic glucoside, metarbin, bitter principles, glycosidal saponins, crude fiber, minerals and vitamins (Ramadan 2007). Black cumin crude fixed seed oil is a valuable source of essential fatty acids, glycolipids, phospholipids and bioactive phytosterols (Ramadan 2007; Ramadan et al. 2012). "
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    ABSTRACT: The present study deals with investigation of larvicidal activity and their chemical constituents of the essential oil from the seeds of Nigella sativa L. (Ranunculaceae). Totally, 18 chemical compounds were identified by GC and GC-MS analysis. Thymol (19.13 %) and α-phellandrene (14.9 %) were identified as major chemical components followed by camphor (12.14 %), borneol (11.31 %), and carvacrol (8.65 %). The larval mortality was observed after 12 and 24 h of exposure period. The results revealed that the essential oil were evaluated against the fourth instar larvae of Aedes aegypti, Anopheles stephensi, and Culex quinquefasciatus. After 12 h of exposure period, the larvicidal activities were LC50 = 196.9 and LC90 = 523.5 ppm (A. aegypti), LC50 = 88.1 and LC90 = 272.4 ppm (A.stephensi), and LC50 = 241.6 and LC90 = 545.4 ppm (C. quinquefasciatus), and the larvicidal activities after 24 h of exposure period were LC50 = 99.9 and LC90 = 300.8 ppm (A. aegypti), LC50 = 53.9 and LC90 = 172.6 ppm (A. stephensi), and LC50 = 141.7 and LC90 = 364.0 ppm (C. quinquefasciatus). The results of the present study showed that the essential oil from seeds of N. sativa is inexpensive food formulation and new source of natural larvicidal agent.
    Parasitology Research 06/2015; 114(9). DOI:10.1007/s00436-015-4563-3 · 2.10 Impact Factor
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    • "Both methods affected the oil quality such as melting point, specific gravity, refractive index, color, free fatty acids, peroxide value (PV), iodine value, saponification number, lipid classes, fatty acid profile and sterol composition. Research on BCO extracted using conventional solvent methods (Cheikh-Rouhou et al., 2007; Ramadan and Mörsel, 2007) and cold pressing (Ramadan et al., 2012; Ramadan, 2013) studied physicochemical properties, antiradical power (AP) and OS of oil. To the best of our knowledge, there is no information about MAE-extracted BCO in the literature. "
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    ABSTRACT: Black cumin (Nigella sativa) oil (BCO) was recovered using different extraction techniques including solvent free system (cold-pressing) and solvent extracted systems (Soxhlet and microwave assisted). Oils were analyzed for the composition of fatty acids and bioactive compounds (sterols, tocopherols, chlorophyll, carotenoid and phenolics profile) and for some physicochemical properties [free fatty acid, peroxide value (PV), refractive index, and ultraviolet (UV) absorption at K232and K270]. Antiradical power (AP) of oils was also evaluated, wherein cold-pressed oil had stronger AP than solvent extracted oils. Phenolic profiles analyzed by HPLC revealed that thymoquinone was the main phenolic compound wherein high levels of benzoic and p-hydroxy benzoic acids were found in cold pressed-BCO. Oxidative stability (OS) of oils was evaluated during accelerated oxidation conditions (oven test at 60 ◦ C and Rancimat test at 110 ◦ C). The greatest induction period was 19.6 h for Soxhlet-extracted BCO, and the lowest induction period was 3.48 h for cold-pressed BCO. PV of cold-pressed BCO reached 85.3 meq O2/kg oil, while PV of the other extracted oils were under 27.0 meq O2/kg oil at the end of storage period.
    Industrial Crops and Products 07/2014; 57:52-58. · 2.84 Impact Factor
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    • "The holy book Sahih al-Bukhari mentions kalonji as " a cure for every disease except death " (Butt and Sultan, 2010). The extracts of N. sativa have been used as a natural treatment for hypertension, asthma, inflammation, diabetes, eczema, bronchitis, fever, headache, dizziness, cough and influenza (Ali and Blunden, 2003; Ramadan, 2007). The quality of fats plays a very important role in food processing technology (Kandhro et al., 2008). "
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    ABSTRACT: The present study was conducted on physicochemical properties of oil extracted from Kalonji seeds (Nigella Sativa L.) and commercial oil samples available in Pakistan. The analyzed commercial oil samples were compared with the oil extracted from seeds samples for their fatty acid composition and some important physicochemical parameters. Gas chromatograph coupled with mass spectrometer detector (GC-MSD) was employed for the determination of fatty acid composition, while for the some physical and chemical analysis such as density, refractive index, iodine value, saponification value and unsaponifiable matter were carried out by AOCS official methods. Among the saturated fatty acids (SFA), palmitic and stearic acid were main fatty acids; the mean value of total SFA in commercial kalonji oil samples ranged at 16.22-31.65, where as among the unsaturated fatty acids (UFA) oleic and linoleic acid were major fatty acids. Mean values of UFA were ranged at 68.34-83.75. Fatty acid profiles and physicochemical parameters demonstrated that two commercial oil samples were adulterated with other source of oils. However results revealed that kalonji oil is a good source of essential fatty acid.
    International Food Research Journal 01/2014; 21(4).
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