Article

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

International Journal of Food Science & Technology (Impact Factor: 1.24). 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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    [Show abstract] [Hide abstract]
    ABSTRACT: In this study, Nigella sativa L. seeds were extracted using supercritical carbon dioxide (SC-CO 2) and Soxhlet. Chemical characteristics, fatty acid composition, antioxidant activity and thymoquinone content of N. sativa L. extracts obtained through different methods were investigated and compared. It was revealed that antioxidant activity and thymoquinone content could be significantly different for SC-CO 2 and Soxhlet extracts. The results for fatty acid composition indicated that linoleic acid, palmitic acid and oleic acid were the main fatty acids in both extracts. The SC-CO 2 extraction could provide an extract with higher quality and antioxidant activity compared to Soxhlet extraction method and can be considered a more appropriate method for attaining a high-quality extract.

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