The seeds have been added as a spice to a variety of Persian foods such as bread, yogurt, pickles, sauces and salads (Hajhashemi et al. Black cumin is an annual herbaceous plant widely grown in the Mediterranean countries, Middle East, Eastern Europe and Western Asia. Seeds of Nigella sativa (black cumin), a dicotyledon of the Ranunculaceae family, have been used for thousands of years as a spice and food preservative. It can be concluded that the chemical composition of extracts obtained by SC CO 2 extraction of the seeds showed better recovery of phenolic compounds than HD SFE and proved the occurrence of thermally labile or photosensitive bioactive volatiles of four major quinonic phenol compounds.Ī large number of medicinal plants and their purified constituents have been shown beneficial therapeutic potentials. Moreover, thymoquinone (TQ), dithymoquinone (DTQ), thymohydroquinone (THQ) and thymol (THY) were the major phenolic compounds. Forty-seven volatile compounds were detected where sixteen compounds were reported for the first time in the oil of this seed. The extracts were analysed by GC and GC-MS and the presence of phenolic compounds was further confirmed by 2D HSQCT 1H and 13C NMR spectroscopy. ![]() ![]() SFE have been carried out to characterize the compounds and the variation of quinones and phenolics. Chemical composition of black cumin ( Nigella sativa L.) seed extracts obtained by supercritical carbon dioxide at two different conditions that result in total extract (28 MPa/50☌, SFE 1) and major volatile part (12 MPa/40☌, SFE 2) and essential oil obtained by hydrodistillation of SFE-1 (HD SFE).
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