Optimization of Extraction and Pharmacological Activities of Essential Oil from Black Cumin (Nigella sativa L.) Seeds using Clevenger Distillation

The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.

Download Full-text

Changes in essential oil yield and fatty acid contents in black cumin (Nigella sativa L.) genotypes in response to drought stress

Industrial Crops and Products ◽

10.1016/j.indcrop.2020.112764 ◽

2020 ◽

Vol 155 ◽

pp. 112764

Author(s):

Pedram Bayati ◽

Hassan Karimmojeni ◽

Jamshid Razmjoo

Keyword(s):

Fatty Acid ◽

Drought Stress ◽

Essential Oil ◽

Nigella Sativa ◽

Oil Yield ◽

Black Cumin ◽

Essential Oil Yield

Download Full-text

Inhibitory effect of black cumin (Nigella sativa) seed essential oil on Fusobacterium nucleatum L-methionine-γ-lyase (L-methioninase) activity

FEMS Microbiology Letters ◽

10.1093/femsle/fnab041 ◽

2021 ◽

Author(s):

Masao Ishikawa ◽

Takatoshi Murata ◽

Masaaki Okamoto ◽

Mayu Miyanohara ◽

Mamiko Yamashita ◽

...

Keyword(s):

Essential Oil ◽

Nigella Sativa ◽

Fusobacterium Nucleatum ◽

Inhibitory Effect ◽

Methyl Mercaptan ◽

Kinetic Assay ◽

Black Cumin ◽

Wide Range ◽

Lyase Activity ◽

Deodorizing Activity

Abstract The enzyme L-methionine-γ-lyase is commonly found in a wide range of bacteria and catalyzes the α-elimination and γ-elimination of L-methionine to produce methyl mercaptan, α-ketobutyrate, and ammonia. Black cumin seed essential oil (BC oil) reportedly exhibits deodorizing activity against methyl mercaptan. Therefore, we hypothesized that BC oil may also suppress methyl mercaptan production. In this study, we aimed to evaluate the inhibitory effect of BC oil on L-methionine-γ-lyase activity in Fusobacterium nucleatum. Recombinant L-methionine-γ-lyase was incubated under appropriate conditions with BC oil and its constituent thymoquinone. To analyze L-methionine-γ-lyase activity, α-ketobutyric acid and ammonia concentrations were determined. The concentrations of α-ketobutyric acid and ammonia were significantly decreased by 10 µg mL−1 of BC oil (P < 0.01) and 16.4 µg mL−1 of thymoquinone (P < 0.05). An enzyme kinetic assay showed a mixed inhibition pattern between L-methionine-γ-lyase and thymoquinone. In conclusion, BC oil not only had a deodorizing effect against methyl mercaptan but also an inhibitory effect on methyl mercaptan production through the suppression of L-methionine-γ-lyase activity. Thymoquinone may be mainly responsible for these effects of BC oil. Thus, application of natural BC oil may be adapted not only for medical use but also in other areas of life.

Download Full-text

Physicochemical and Antioxidant Properties of Pizza Dough-base Enriched with Black Cumin (Nigella sativa) Extracts

Current Nutrition & Food Science ◽

10.2174/1573401314666180427161658 ◽

2019 ◽

Vol 15 (5) ◽

pp. 508-516

Author(s):

Muhammad J. Iqbal ◽

Masood S. Butt ◽

Iqra Saeed ◽

Hafiz A.R. Suleria

Keyword(s):

Phenolic Content ◽

Therapeutic Potential ◽

Nigella Sativa ◽

Antioxidant Properties ◽

Antioxidant Potential ◽

Total Phenolic ◽

Pharmacological Activities ◽

Black Cumin ◽

Ancient Times ◽

Better Than

Background: Changing lifestyles have paved the way towards various physiological dysfunctions. Phytochemicals derived from spices are being widely utilized in diet from ancient times to fight against these physiological dysfunctions owing to their therapeutic potential and high pharmacological activities. Methods: Methods: The current investigation was an attempt to explore the antioxidant potential, physicochemical, and sensory properties of black cumin (Nigella sativa) enriched pizza base that was developed by using conventional and supercritical extracts. Results: It was observed that the texture of product becomes harder during storage from 4.36±0.16 to 4.71±0.17 kg force. Nonetheless, supercritical extract pizza base got better hedonic scores compared to other treatments. Antioxidant potential of pizza base enriched with supercritical extracts (Total Phenolic Content 108.08±4.88 mg GAE/100g) was also better than control and conventional solvent extract enriched treatment as 63.24±3.03 and 95.34±3.66 mg GAE/100g, respectively. Conclusion: Conclusively, the results depicted that pizza base containing supercritical extract exhibited superior physiochemical, hedonic and antioxidant properties.

Download Full-text