Enrichment and Characterization of Cold-Pressed Nigella Sativa Oil with Thymoquinone: Physicochemical Properties and Antioxidant Potential

Volume 7, Issue 4, August 2023     |     PP. 89-106      |     PDF (385 K)    |     Pub. Date: November 21, 2023
DOI: 10.54647/isss120323    37 Downloads     45931 Views  

Author(s)

Zahra Amini, Department of Research and Science, Newsha Herbal Drink Company, Tehran, Iran
Adib Azizian, Department of Research and Science, Newsha Herbal Drink Company, Tehran, Iran
Ahmad Eyvazi, Department of Research and Science, Newsha Herbal Drink Company, Tehran, Iran

Abstract
This study investigates the physicochemical properties, fatty acid composition, and antioxidant potential of cold-pressed Nigella Sativa oil enriched with thymoquinone. The raw black cumin seeds used in the study exhibited a moisture content of 3.25±0.28%, an oil content of 37.53±0.73%, a protein content of 18.71±0.48%, and an ash content of 5.16±0.47%. The oil yield obtained through the cold press extraction method was 22.33±0.58%. The cold-pressed oil exhibited a free fatty acid content of 8.24±0.30% as oleic acid, a peroxide value of 9.56±0.43 meq O2/kg lipid, an iodine value of 119.27±5.97 I2/100 g, and a saponification number of 204.76±10.66 mg of KOH/g of oil. The oil was found to be rich in unsaturated fatty acids, particularly linoleic and oleic acids, and had a thymoquinone content of 0.28%. In an effort to enhance the thymoquinone content, the essence of Nigella Sativa oil was extracted, yielding a thymoquinone content of 60%. This essence was then added to the Nigella Sativa oil, resulting in an enriched oil with a thymoquinone content of 2.96%. The results indicate that the cold-pressed Nigella Sativa oil enriched with thymoquinone has good physicochemical properties and antioxidant potential, making it a promising ingredient for nutritional and medicinal applications.

Keywords
Nigella Sativa Oil, Cold-Press Extraction, Thymoquinone Enrichment, Physicochemical Properties, Antioxidant Potential

Cite this paper
Zahra Amini, Adib Azizian, Ahmad Eyvazi, Enrichment and Characterization of Cold-Pressed Nigella Sativa Oil with Thymoquinone: Physicochemical Properties and Antioxidant Potential , SCIREA Journal of Information Science and Systems Science. Volume 7, Issue 4, August 2023 | PP. 89-106. 10.54647/isss120323

References

[ 1 ] Kiralan, M., et al., Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Industrial Crops and Products, 2014. 57: p. 52-58.
[ 2 ] Hannan, M.A., et al., Black Cumin (Nigella sativa L.): A Comprehensive Review on Phytochemistry, Health Benefits, Molecular Pharmacology, and Safety. Nutrients, 2021. 13(6): p. 1784.
[ 3 ] Cheikh-Rouhou, S., et al., Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chemistry, 2007. 101(2): p. 673-681.
[ 4 ] D'Antuono, L.F., A. Moretti, and A.F.S. Lovato, Seed yield, yield components, oil content and essential oil content and composition of Nigella sativa L. and Nigella damascena L. Industrial Crops and Products, 2002. 15(1): p. 59-69.
[ 5 ] Lutterodt, H., et al., Fatty acid profile, thymoquinone content, oxidative stability, and antioxidant properties of cold-pressed black cumin seed oils. LWT - Food Science and Technology, 2010. 43(9): p. 1409-1413.
[ 6 ] Ramadan, M.F., Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview. International Journal of Food Science & Technology, 2007. 42(10): p. 1208-1218.
[ 7 ] Piras, A., et al., Chemical composition and in vitro bioactivity of the volatile and fixed oils of Nigella sativa L. extracted by supercritical carbon dioxide. Industrial Crops and Products, 2013. 46: p. 317-323.
[ 8 ] Ramadan, M.F., Healthy blends of high linoleic sunflower oil with selected cold pressed oils: Functionality, stability and antioxidative characteristics. Industrial Crops and Products, 2013. 43: p. 65-72.
[ 9 ] Ramadan, M.F. and J.T. Mörsel, Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil. Nahrung, 2002. 46(4): p. 240-4.
[ 10 ] Alkhatib, H., et al., Thymoquinone content in marketed black seed oil in Malaysia. Journal of Pharmacy and Bioallied Sciences, 2020. 12(3): p. 284-288.
[ 11 ] Gad, H.A. and S.H. El-Ahmady, Prediction of thymoquinone content in black seed oil using multivariate analysis: An efficient model for its quality assessment. Industrial Crops and Products, 2018. 124: p. 626-632.
[ 12 ] Botnick, I., et al., Distribution of Primary and Specialized Metabolites in Nigella sativa Seeds, a Spice with Vast Traditional and Historical Uses. Molecules, 2012. 17(9): p. 10159-10177.
[ 13 ] Kaseke, T., U.L. Opara, and O.A. Fawole, Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review. Journal of Food Science and Technology, 2021. 58(12): p. 4451-4464.
[ 14 ] Burits, M. and F. Bucar, Antioxidant activity of Nigella sativa essential oil. Phytother Res, 2000. 14(5): p. 323-8.
[ 15 ] Ahamad Bustamam, M.S., et al., Stability Study of Algerian Nigella sativa Seeds Stored under Different Conditions. Journal of Analytical Methods in Chemistry, 2017. 2017: p. 7891434.
[ 16 ] International, A., et al., Official Methods of Analysis of AOAC International. 2012: AOAC International.
[ 17 ] Committee, A.A.o.C.C.A.M., Approved methods of the American association of cereal chemists. Vol. 1. 2000: Amer Assn of Cereal Chemists.
[ 18 ] AOCS, AOCS Official Method Cd 8b-90: Peroxide value acetic acid-isooctane method, official methods and recommended practices of the AOCS. American Oil Chemists Society Press, Champaign. 2011, AOCS Press.
[ 19 ] Pétursson, S., Clarification and expansion of formulas in AOCS recommended practice Cd 1c‐85 for the calculation of lodine value from FA composition. Journal of the American Oil Chemists' Society, 2002. 79(6): p. 621-622.
[ 20 ] AOCS, Cd 3-25. Official Method Saponification Value, Sampling and Analysis of Commercial Fats and Oils. Copyright The American Oils Chemist's Society. Urbana--Illinois. USA, 2003.
[ 21 ] Aboul-Enein, H.Y. and L.I. Abou-Basha, Simple HPLC Method for the Determination of Thymoquinone in Black Seed Oil (Nigella Sativa Linn). Journal of Liquid Chromatography, 1995. 18(5): p. 895-902.
[ 22 ] Bashir, O., et al., Food Applications of Nigella sativa Seeds, in Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications, M. Fawzy Ramadan, Editor. 2021, Springer International Publishing: Cham. p. 191-207.
[ 23 ] Niu, Y., et al., Nigella sativa: A Dietary Supplement as an Immune-Modulator on the Basis of Bioactive Components. Frontiers in Nutrition, 2021. 8.
[ 24 ] Namazi, N., et al., Oxidative Stress Responses to Nigella sativa Oil Concurrent with a Low-Calorie Diet in Obese Women: A Randomized, Double-Blind Controlled Clinical Trial. Phytotherapy Research, 2015. 29(11): p. 1722-1728.
[ 25 ] Jahromi, K.G., et al., Manipulation of fatty acid profile and nutritional quality of Chlorella vulgaris by supplementing with citrus peel fatty acid. Scientific Reports, 2022. 12(1): p. 8151.
[ 26 ] Yang, Z.-H., et al., Differential Effect of Dietary Supplementation with a Soybean Oil Enriched in Oleic Acid versus Linoleic Acid on Plasma Lipids and Atherosclerosis in LDLR-Deficient Mice. International Journal of Molecular Sciences, 2022. 23(15): p. 8385.
[ 27 ] Ramadan, M.F. and J.-T. Mörsel, Oxidative stability of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) crude seed oils upon stripping. European Journal of Lipid Science and Technology, 2004. 106(1): p. 35-43.
[ 28 ] Ramadan, M.F. and K.M.M. Wahdan, Blending of corn oil with black cumin (Nigella sativa) and coriander (Coriandrum sativum) seed oils: Impact on functionality, stability and radical scavenging activity. Food Chemistry, 2012. 132(2): p. 873-879.