Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing
<i>Nigella sativa</i> L., which is commonly referred to as black cumin, is a globally recognized plant for the nutraceutical and pharmaceutical values of its seed oil. While numerous studies have investigated <i>Nigella</i> oil, there is a scarcity of information regarding th...
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2024-11-01
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| author | Parbat Raj Thani Joel B. Johnson Surya Bhattarai Tieneke Trotter Kerry Walsh Daniel Broszczak Mani Naiker |
| author_facet | Parbat Raj Thani Joel B. Johnson Surya Bhattarai Tieneke Trotter Kerry Walsh Daniel Broszczak Mani Naiker |
| author_sort | Parbat Raj Thani |
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| description | <i>Nigella sativa</i> L., which is commonly referred to as black cumin, is a globally recognized plant for the nutraceutical and pharmaceutical values of its seed oil. While numerous studies have investigated <i>Nigella</i> oil, there is a scarcity of information regarding the variation of key phytoconstituents in <i>Nigella</i> oil from diverse seed sources. It is also unclear whether the variation in phytoconstituents across different seed sources translates to variations in their respective oils, which is important for understanding their health benefits. Additionally, there is a gap in information on how specific phytochemicals transfer from seed to oil during the oil pressing. Therefore, this study investigated <i>Nigella</i> sourced from different genotypes and agricultural practices (planting densities and sowing times) to determine total phenolic content (TPC), antioxidant capacity (FRAP and CUPRAC), thymoquinone (TQ), and fatty acid composition. The results showed significant variation of TPC (87.4–144.1 mg gallic acid equivalents (GAE)/100 g), FRAP (454.1–560.9 mg Trolox equivalents (TE)/100 g), CUPRAC (356.3–482.5 mg TE/100 g), TQ (1493.5–2268.4 mg TQ/100 g), saturated fatty acid (SFA) (65.9–83.7 mg/g), monounsaturated fatty acid (MUFA) (42.5–67.8 mg/g), and polyunsaturated fatty acid (PUFA) (266.1–383.4 mg/g) in the oil derived from the seeds of different genotypes and agricultural practices. The total transfer of TPC, FRAP, and CUPRAC into the screw-pressed oil was relatively low, contributing only 2.3–3.7%, 7.1–11.7%, and 1.5–2.3%, respectively, of their total value in the respective seed. However, the transfer of TQ, SFA, MUFA, and PUFA was observed to be comparatively higher, contributing 32.8–48.5%, 60.8–84.2%, 45.6–74.4%, and 43.1–69.4%, respectively, of their total value in the respective seed. There was no strong correlation observed among TPC, FRAP, CUPRAC, and TQ, and none of the fatty acids showed a strong correlation with these variables. |
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| spelling | doaj-art-92a4a0f11c324b81bb5e09fa3b24a9c52024-12-27T14:19:30ZengMDPI AGCrops2673-76552024-11-014454056710.3390/crops4040039Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil ProcessingParbat Raj Thani0Joel B. Johnson1Surya Bhattarai2Tieneke Trotter3Kerry Walsh4Daniel Broszczak5Mani Naiker6School of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, AustraliaSchool of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, AustraliaSchool of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, AustraliaSchool of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, AustraliaSchool of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, AustraliaSchool of Biomedical Sciences, Queensland University of Technology, Brisbane, QLD 4000, AustraliaSchool of Health, Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4701, Australia<i>Nigella sativa</i> L., which is commonly referred to as black cumin, is a globally recognized plant for the nutraceutical and pharmaceutical values of its seed oil. While numerous studies have investigated <i>Nigella</i> oil, there is a scarcity of information regarding the variation of key phytoconstituents in <i>Nigella</i> oil from diverse seed sources. It is also unclear whether the variation in phytoconstituents across different seed sources translates to variations in their respective oils, which is important for understanding their health benefits. Additionally, there is a gap in information on how specific phytochemicals transfer from seed to oil during the oil pressing. Therefore, this study investigated <i>Nigella</i> sourced from different genotypes and agricultural practices (planting densities and sowing times) to determine total phenolic content (TPC), antioxidant capacity (FRAP and CUPRAC), thymoquinone (TQ), and fatty acid composition. The results showed significant variation of TPC (87.4–144.1 mg gallic acid equivalents (GAE)/100 g), FRAP (454.1–560.9 mg Trolox equivalents (TE)/100 g), CUPRAC (356.3–482.5 mg TE/100 g), TQ (1493.5–2268.4 mg TQ/100 g), saturated fatty acid (SFA) (65.9–83.7 mg/g), monounsaturated fatty acid (MUFA) (42.5–67.8 mg/g), and polyunsaturated fatty acid (PUFA) (266.1–383.4 mg/g) in the oil derived from the seeds of different genotypes and agricultural practices. The total transfer of TPC, FRAP, and CUPRAC into the screw-pressed oil was relatively low, contributing only 2.3–3.7%, 7.1–11.7%, and 1.5–2.3%, respectively, of their total value in the respective seed. However, the transfer of TQ, SFA, MUFA, and PUFA was observed to be comparatively higher, contributing 32.8–48.5%, 60.8–84.2%, 45.6–74.4%, and 43.1–69.4%, respectively, of their total value in the respective seed. There was no strong correlation observed among TPC, FRAP, CUPRAC, and TQ, and none of the fatty acids showed a strong correlation with these variables.https://www.mdpi.com/2673-7655/4/4/39<i>Nigella</i> seed sourceoiltotal phenolic contentantioxidant capacitythymoquinonefatty acids |
| spellingShingle | Parbat Raj Thani Joel B. Johnson Surya Bhattarai Tieneke Trotter Kerry Walsh Daniel Broszczak Mani Naiker Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing Crops <i>Nigella</i> seed source oil total phenolic content antioxidant capacity thymoquinone fatty acids |
| title | Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing |
| title_full | Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing |
| title_fullStr | Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing |
| title_full_unstemmed | Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing |
| title_short | Characterization of Key Phytoconstituents in <i>Nigella</i> Oil from Diverse Sources and Their Transfer Efficiency During Oil Processing |
| title_sort | characterization of key phytoconstituents in i nigella i oil from diverse sources and their transfer efficiency during oil processing |
| topic | <i>Nigella</i> seed source oil total phenolic content antioxidant capacity thymoquinone fatty acids |
| url | https://www.mdpi.com/2673-7655/4/4/39 |
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