Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments
Black cumin seeds (<i>Nigella sativa</i>) and black cumin seed oil (BCSO) exhibit various pharmacological activities, most of which are attributed to the presence of thymoquinone (TQ). TQ, however, is characterized by low stability at elevated temperatures and instability in aqueous envi...
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2025-01-01
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| author | Grażyna Neunert Wiktoria Kamińska Joanna Nowak-Karnowska |
| author_facet | Grażyna Neunert Wiktoria Kamińska Joanna Nowak-Karnowska |
| author_sort | Grażyna Neunert |
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| description | Black cumin seeds (<i>Nigella sativa</i>) and black cumin seed oil (BCSO) exhibit various pharmacological activities, most of which are attributed to the presence of thymoquinone (TQ). TQ, however, is characterized by low stability at elevated temperatures and instability in aqueous environments. In this study, the spectroscopic properties of TQ were used to monitor changes in TQ content in BCSO subjected to thermal exposure. Simultaneously, the influence of the presence of TQ on the antioxidant properties of this oil was determined. The used spectrofluorimetric and chromatographic method quantified the presence of TQ. The antiradical properties of the oil in different stages of thermal oxidation degradation were determined by the DPPH method. The measured antiradical activity of the oil, depending on the exposure conditions used, revealed the difference correlated with the content of the TQ. However, the presence in BCSO of other bioactive components, like phenols, had a more significant influence on its total antioxidant capacity. Furthermore, our study, for the first time, focused on the rise in TQ content in the oil during thermal storage, indicating a new method to enhance the TQ content in BCSO. |
| format | Article |
| id | doaj-art-92cb6074c6194573a0e5d6e81c4426a0 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
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| spelling | doaj-art-92cb6074c6194573a0e5d6e81c4426a02025-01-10T13:15:21ZengMDPI AGApplied Sciences2076-34172025-01-0115137710.3390/app15010377Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal TreatmentsGrażyna Neunert0Wiktoria Kamińska1Joanna Nowak-Karnowska2Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, PolandDepartment of Bioanalytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznańskiego 8, 61-614 Poznan, PolandBlack cumin seeds (<i>Nigella sativa</i>) and black cumin seed oil (BCSO) exhibit various pharmacological activities, most of which are attributed to the presence of thymoquinone (TQ). TQ, however, is characterized by low stability at elevated temperatures and instability in aqueous environments. In this study, the spectroscopic properties of TQ were used to monitor changes in TQ content in BCSO subjected to thermal exposure. Simultaneously, the influence of the presence of TQ on the antioxidant properties of this oil was determined. The used spectrofluorimetric and chromatographic method quantified the presence of TQ. The antiradical properties of the oil in different stages of thermal oxidation degradation were determined by the DPPH method. The measured antiradical activity of the oil, depending on the exposure conditions used, revealed the difference correlated with the content of the TQ. However, the presence in BCSO of other bioactive components, like phenols, had a more significant influence on its total antioxidant capacity. Furthermore, our study, for the first time, focused on the rise in TQ content in the oil during thermal storage, indicating a new method to enhance the TQ content in BCSO.https://www.mdpi.com/2076-3417/15/1/377thymoquinoneblack cumin seeds oilphenolic compoundsDPPH radicals |
| spellingShingle | Grażyna Neunert Wiktoria Kamińska Joanna Nowak-Karnowska Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments Applied Sciences thymoquinone black cumin seeds oil phenolic compounds DPPH radicals |
| title | Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments |
| title_full | Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments |
| title_fullStr | Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments |
| title_full_unstemmed | Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments |
| title_short | Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (<i>Nigella sativa</i> L.) Seed Oil During Storage at Different Thermal Treatments |
| title_sort | evaluating the thymoquinone content and antioxidant properties of black cumin i nigella sativa i l seed oil during storage at different thermal treatments |
| topic | thymoquinone black cumin seeds oil phenolic compounds DPPH radicals |
| url | https://www.mdpi.com/2076-3417/15/1/377 |
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