Extraction, characterization and bioactive properties of Nigella sativa seedcake

Journal of Food Science and Technology

Volumn 54, Issue 12, 2017, Pages 3936-3947

  Kadam, Deepak ^a   Lele, S S ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (India)

Author keywords

Antioxidant capacity; Box Behnken experimental design; LC Q TOF MS MS; Nigella sativa seed cake; Phenolic compound

Indexed keywords

AGENTS; ANTIOXIDANTS; FLAVONOIDS; PHENOLS; PLANTS (BOTANY);

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; EXTRACTION TEMPERATURES; MEMBRANE STABILIZATION; PHENOLIC COMPOUNDS; SCAVENGING ACTIVITIES; SEED CAKES; SOLID TO SOLVENT RATIOS;

EXTRACTION;

EID: 85028995670     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2853-8     Document Type: Article

References (35)

1. Abdelhady MIS, Motaal AA (2016) A cytotoxic C-glycosylated derivative of apigenin from the leaves of Ocimum basilicum var. thyrsifloru. Braz J Pharmacogn. doi:10.1016/j.bjp.2016.06.004
2. Abid M, Yaich H, Cheikhrouhou S et al (2017) Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels. J Food Sci Technol. doi:10.1007/s13197-017-2727-0
3. Adam A, Mohamad R, Ismail M, Ismail N (2009) Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chem 116:306–312. doi:10.1016/j.foodchem.2009.02.051
4. Alashi AM, Blanchard CL, Mailer RJ et al (2014) Antioxidant properties of Australian canola meal protein hydrolysates. Food Chem 146:500–506. doi:10.1016/j.foodchem.2013.09.081
5. AlAttas S, Zahran F, Turkistany S (2016) Nigella sativa and its active constituent thymoquinone in oral health. Saudi Med J 37:235–244. doi:10.15537/smj.2016.3.13006
6. Al-Farsi MA, Lee CY (2008) Food chemistry optimization of phenolics and dietary fiber extraction from date seeds. Food Chem 108:977–985. doi:10.1016/j.foodchem.2007.12.009
7. Alvarez-Suarez JM, Giampieri F, Cordero M et al (2016) Activation of AMPK/Nrf2 signaling by Manuka honey protects human dermal fibroblasts against oxidative damage by improving antioxidant response and mitochondrial function promoting wound healing. J Funct Foods 25:38–49. doi:10.1016/j.jff.2016.05.008
8. Atta-ur-Rahman Malik S, Hasan S et al (1995) Nigellidine—a new indazole alkaloid from the seeds of Nigella sativa. Tetrahedron Lett 36:1993–1996
9. Belwal T, Dhyani P, Bhatt ID et al (2016) Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits. Food Chem 207:115–124. doi:10.1016/j.foodchem.2016.03.081
10. Benkaci-ali F, Akloul R, Boukenouche A, De Pauw E (2013) Composition of the essential oil of Nigella sativa seeds extracted by microwave steam distillation. J Essent Oil Bear Plants 16:781–794. doi:10.1080/0972060X.2013.813275
11. Carciochi RA, Dimitrov K (2014) Optimization of antioxidant phenolic compounds extraction from quinoa (Chenopodium quinoa) seeds. J Food Sci Technol 52:4396–4404. doi:10.1007/s13197-014-1514-4
12. Daniel WW, Cross CL (2013) Biostatistics-a foundation for analysis in the health sciences, 10th edn. Wiley, Hoboken, NJ
13. Doshi P, Adsule P, Banerjee K, Oulkar D (2015) Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts. J Food Sci Technol 52:181–190. doi:10.1007/s13197-013-0991-1
14. Gasparrini M, Forbes-Hernandez TY, Giampieri F et al (2017) Anti-inflammatory effect of strawberry extract against LPS-induced stress in RAW 264.7 macrophages. Food Chem Toxicol 102:1–10. doi:10.1016/j.fct.2017.01.018
15. Guzmán-gutiérrez SL, Bonilla-jaime H, Gómez-cansino R, Reyes-chilpa R (2015) Linalool and β -pinene exert their antidepressant-like activity through the monoaminergic pathway. Life Sci 128:24–29. doi:10.1016/j.lfs.2015.02.021
16. Kadam D, Lele SS (2014) Anti-inflammatory activity of the fruit extract of Benincasa hispida. J Nutr Ther 3:178–182. doi:10.6000/1929-5634.2014.03.04.6
17. Kadhim MJ, Mohammed GJ, Hussein H (2016) Analysis of bioactive metabolites from Candida albicans using (GC-MS) and evaluation of antibacterial activity. Int J Pharm Clin Res 8:655–670
18. Kanter M, Demir H, Karakaya C, Ozbek H (2005) Gastroprotective activity of Nigella sativa L oil and its constituent, thymoquinone against acute alcohol-induced gastric mucosal injury in rats. World Gastroenterol 11:6662–6666
19. Kupeli E, Kosar M, Yesilada E et al (2002) A comparative study on the anti-inflammatory, antinociceptive and antipyretic effects of isoquinoline alkaloids from the roots of Turkish Berberis species. Life Sci 72:645–657
20. Liao S, Shang S, Shen M et al (2016) One-pot synthesis and antimicrobial evaluation of novel 3-cyanopyridine derivatives of (-) - β -pinene. Bioorg Med Chem Lett. doi:10.1016/j.bmcl.2016.02.024
21. Liu X, Wang T, Liu X et al (2016) International immunopharmacology biochanin a protects lipopolysaccharide/D-galactosamine-induced acute liver injury in mice by activating the Nrf2 pathway and inhibiting NLRP3 inflammasome activation. Int Immunopharmacol 38:324–331. doi:10.1016/j.intimp.2016.06.009
22. Mansour RS, Nasser AK, Abo NY (2013) The effect of different Nigella sativa L. seed (cake) concentrations on leukocytes counts and some serum immunological parameters in calves. Tikrit J Pure Sci 18:31–35
23. Martin-arjol I, Bassas-galia M, Bermudo E et al (2010) Identification of oxylipins with antifungal activity by LC–MS/MS from the supernatant of Pseudomonas 42A2. Chem Phys Lipids 163:341–346. doi:10.1016/j.chemphyslip.2010.02.003
24. Mori H, Fuchigami M, Inoue N et al (1994) Principle of the bark of Phellodendron amurense to suppress the cellular immune response. Planta Med 60:445–449
25. Morita M, Naito Y, Yoshikawa T, Niki E (2017) Antioxidant capacity of blueberry extracts: peroxyl radical scavenging and inhibition of plasma lipid oxidation induced by multiple oxidants. J Berry Res 7:1–9. doi:10.3233/JBR-170152
26. Naidu KA, Thippeswamy NB (2005) Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems. Eur Food Res Technol 220:472–476. doi:10.1007/s00217-004-1087-y
27. Perez-Ramirez IF, Castano-Tostado E, Leon R-D et al (2015) Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage. Food Chem 172:885–892. doi:10.1016/j.foodchem.2014.09.126
28. Prathapan A, Lijo Cherian O, Nampoothiri SV et al (2011) In vitro antiperoxidative, free radical scavenging and xanthine oxidase inhibitory potentials of ethyl acetate fraction of Saraca Ashoka flowers. Nat Prod Res 25:298–309. doi:10.1080/14786419.2010.510472
29. Rackova L, Majekova M, Kostalova D, Stefek M (2004) Antiradical and antioxidant activities of alkaloids isolated from Mahonia aquifolium. Structural aspects. Bioorg Med Chem 12:4709–4715. doi:10.1016/j.bmc.2004.06.035
30. Ratz-Lyko A, Arct J, Pytkowska K et al (2013) Effect of enzymatic hydrolysis on the antioxidant properties of alcoholic extracts of oilseed cakes. Food Technol Biotechnol 51:539–546
31. Singh PP, Saldaña MDA (2011) Subcritical water extraction of phenolic compounds from potato peel. Food Res Int 44:2452–2458. doi:10.1016/j.foodres.2011.02.006
32. Singh M, Jha A, Kumar A et al (2014) Influence of the solvents on the extraction of major phenolic compounds (Punicalagin, ellagic acid, and gallic acid) and their antioxidant activities in pomegranate aril. J Food Sci Technol 51:2070–2077. doi:10.1007/s13197-014-1267-0
33. Tan MC, Tan CP, Ho CW (2013) Effects of extraction solvent system, time and temperature on total phenolic content of henna (Lawsonia inermis) stems. Int Food Res J 20:3117–3123
34. Ullah HMA, Zaman S, Juhara F et al (2014) Evaluation of antinociceptive, in-vivo & in-vitro anti-inflammatory activity of ethanolic extract of Curcuma zedoaria rhizome. BMC Complement Altern Med 14:346. doi:10.1186/1472-6882-14-346
35. Wang J, Sun B, Cao Y et al (2008) Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106:804–810. doi:10.1016/j.foodchem.2007.06.062