scholarly journals Determination of chemical composition of local black seeds Nigella sativa L

2007 ◽  
Vol 4 (2) ◽  
pp. 244-247
Author(s):  
Baghdad Science Journal
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Nigella Sativa ◽  
Mineral Element ◽  
Black Cumin ◽  
Black Seed ◽  
Cobalt Nickel ◽  
Black Seeds ◽  
Seed Calcium

Chemical analysis for evaluation of Nigella sativa L. (black cumin) seeds showed a composition of Fat 39% ; Protein 28% ; Carbohydrate 21% ; Moisture 6% and Ash 4.5% . It was found that the black seed contains the following mineral element : Magnesium 0.26 gm /100gm seed ; Calcium 0.25 gm /100gm seed and Iron 25 ?g / gm /100gm seed ; zinc 4.51?g /gm /100gm seed and Copper 3.60 ?g /gm /100gm seed. The analysis also showed that mineral element I. e. ; lead ; Cobalt ; Nickel ; Chrom ; Cadmium and Aresenic are not present . It was found that the fat of the black seed contains the following fatty acids : Myristic 2.8%; Palmtic 16.6%; Stearic 0.8 % ; Oleic 13.79% ; Linoleic 64.2% and Arachidic 1.9% .

scholarly journals Determination of Oxygen Radical Absorbance Capacity of Black Cumin (Nigella sativa) Seed Quinone Compounds

2011 ◽  
Vol 6 (2) ◽  
pp. 1934578X1100600 ◽  
Author(s):  
Hana Tesarova ◽  
Blanka Svobodova ◽  
Ladislav Kokoska ◽  
Petr Marsik ◽  
Marie Pribylova ◽  
...  
Keyword(s):  
Nigella Sativa ◽  
Oxygen Radical ◽  
Scavenging Activity ◽  
Black Cumin ◽  
Future Potential ◽  
Dpph Scavenging ◽  
Nigella Sativa Seed ◽  
Antioxidative Action ◽  
Potential Use

In this study, the antioxidant capacities of main quinone constituents of Nigella sativa seeds, namely dithymoquinone (1), thymohydroquinone (2) and thymoquinone (3), were compared using DPPH and ORAC methods. The best scavenging activity was produced by 2, which showed a remarkable activity of 2.60 Trolox equivalents (TE) in a concentration range between 1.6 and 6.4 μg/mL and IC50 value of 2.4 μg/mL in ORAC and DPPH assays, respectively. Contrastingly, 3 possessed only weak DPPH scavenging efficacy (IC50 = 170 μg/mL) but significant antioxidative action of 1.91 TE in ORAC assay. No effect has been observed for 1. Additionally, modified protocol for synthesis of 2 has been developed with aim to enhance its availability for further studies as well as for its future potential use. Based on the results of this study, we conclude that 2 could be considered as a compound with prospective antioxidative properties.

scholarly journals review of black seed extract as an agent in the wound healing process

2021 ◽  
Vol 1 (2) ◽  
pp. 87-96
Author(s):  
Muhammad Hakeem Mohd Zaid ◽  
Muhammad Faezuddin Hanafi ◽  
Muhammad Salahuddin Haris
Keyword(s):  
Wound Healing ◽  
Nigella Sativa ◽  
Healing Process ◽  
Antioxidant Properties ◽  
Microscopic Analysis ◽  
Seed Extract ◽  
Flowering Plant ◽  
Wound Healing Process ◽  
Black Cumin ◽  
Black Seed

Introduction: Nigella Sativa or Black Cumin is an annual flowering plant that can be used for wound treatment. In the treatment for wound healing, this plant contains many beneficial components that can help with the treatment but this plant utilisation in the medical field is still limited. This review will provide an overview of the advantages when this plant is used in the wound healing treatment. Method: The review was based on the ROSES protocol, and the databases used were ScienceDirect, PubMed, and Google Scholar. After the search, only 11 papers had been chosen to be included in the results and they were divided into four main themes that were used for the analysis of the results. Results: The themes were gross analysis, microscopic analysis, biochemical analysis and antimicrobial analysis. Conclusion: In conclusion, the black seed extract contains several valuable properties, such as antimicrobial and antioxidant properties, which help improve the wound healing process. Further study needs to be done to discover more potential of Nigella Sativa in treating the wound.

scholarly journals Determination of antioxidant activity and total phenolic contents in yogurt added with black cumin (Nigella sativa L.) honey

2021 ◽  
Vol 32 (1) ◽  
pp. 1-5
Author(s):  
Özge Duygu Okur
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Nigella Sativa ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Black Cumin ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
High Level

Abstract This study aims to reveal the antioxidant activity and phenolic ingredients of yogurts added with black cumin (Nigella sativa L.) honey. Therefore, this study aimed to produce healthy food made with black cumin honey with increased total phenolic contents and antioxidant activity. The effect of varying degrees of black cumin honey addition (0, 2.5%, 5%, 10%, 15%) on the antioxidant activity and total phenolic contents of yogurt were examined for 28 days. The antioxidant activity was found between 14.33 and 17.41 mM TE. Total phenolic compounds were between 202.50 and 1415.00 mg GAE/kg. Some important differences were determined between yogurts with black cumin honey and the control with respect to phenolic contents during storage (p < 0.05). The results of study reveal that the augmentation of fortification rate increased the total phenolic characteristic and antioxidant activity of yogurt with black cumin honey. Significantly, these outcomes indicate that yogurt with black cumin honey have a high level of polyphenols and could be consumed as bioactive composition.

scholarly journals TO STUDY THE EFFECT OF DIETARY BLACK SEED (NIGELLA SATIVA) SUPPLEMENTATION ON THE MEAT QUALITY OF LABEO ROHITA

2021 ◽  
Vol 6 (5) ◽  
Author(s):  
Israr Maqbool ◽  
Ariana Ali ◽  
Muhammad Ashraf ◽  
Tahir Shehzad ◽  
Muhammad Sarfraz ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Labeo Rohita ◽  
Nigella Sativa ◽  
Saturated Fatty Acids ◽  
Fish Diet ◽  
Black Cumin ◽  
Black Cumin Seed ◽  
Cumin Seed

Purpose In this study, we looked at the benefits of a Nigella sativa supplementation diet and how nonessential fatty acids were controlled in Labeo rohit. Methods For a total of 28 days, Labeo rohita were fed various supplemental diets including 0.00 percent, 1%, and 2.5 percent black cumin seed. The effect of black cumin seed on Labeo rohita's fatty acid profile was investigated. Saturated fatty acids were high at the start of the trial, but they reduced after supplementation, and the difference in fatty acids between groups was statistically significant (?0.05). When black cumin seed was added to fish diet, it reduced saturated fatty acids (methyl heptadedecanoate and methyl stearate) while increasing unsaturated fatty acids (gamma-linolenic acid and methyl cis-5,8,11,14 eicosatetraenoic) ConclusionIn conclusion , adding 2.5 percent black cumin seed bin feed enhanced un-saturated fatty acids, which improved the quality of the fish flesh.

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