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A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods

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Abstract

Black cumin (Nigella sativa L.) seed oil is of high nutritional and pharmaceutical quality as it is rich in polyunsaturated fatty acids and bioactive components, which are greatly affected by oil extraction methods. To date, comparative studies on the effect of solvent, cold press, and supercritical fluid extraction (SEF) on the quality attributes of black cumin seed oil are scarce. In addition, little information is available in the literature about black cumin seed oils extracted with SFE. Therefore, this study was conducted to compare some physicochemical characteristics, fatty acids composition, triacylglycerol, tocopherol, phytosterol, polyphenols, antioxidant activity, phenolic compounds, volatile compounds, antimicrobial activity, functional groups and melting points of oil extracted from black cumin seed by different methods (SFE, cold press, and solvent extraction). In this study, extracted-black seed oils contain high amounts of C18:2 (60.01–58.75%), OLL (37.45–38.87%), γ-tocopherol (243.26–276.46 mg/100 g oil), and polyphenols (314.08–400.02 mg GAE/kg oil). Supercritical fluid extraction (SFE) obtained the highest oil yields (37%). In addition, the oil obtained by SFE has relatively higher unsaturated fatty acids, total tocopherols, phytosterols, and polyphenols than that obtained using cold press and solvent extraction methods. Moreover, SFE-oil had stronger DPPH (1.43 mg/mL) and ABTS (2.69 mg/mL) scavenging activity than solvent-extracted oils. The SFE-oil showed high antimicrobial activity against Staphylococcus aureus and Penicillium roqueforti and contained some characteristics of volatile compounds than that extracted with other extraction methods. Overall, the results suggest that SFE-oil from black seeds is an excellent source of bioactive compounds, antioxidants, and antibacterial and has promising applications in the industry.

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A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods.

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Acknowledgements

This work was supported by the National Key Research and Development Project of China (2021YFD2100303), a Major Science and Technology Special Project of Yunnan Province “Major Special Projects of Bio-Breeding Industry and Deep Processing of Agricultural Products” (NO:202102AE090055). The authors highly appreciate the Chinese Scholarship Council (CSC) for the opportunity to study and complete the research at Jiangnan University.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, 214122, China

    Zainab Albakry, Emad Karrar, Qais Ali Al-Maqtari, Hui Zhang, Gangcheng Wu & Xingguo Wang

  2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451, Saudi Arabia

    Isam A. Mohamed Ahmed

  3. Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah, 51452, Saudi Arabia

    Asmahan A. Ali

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  1. Zainab Albakry
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Correspondence to Gangcheng Wu.

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Albakry, Z., Karrar, E., Mohamed Ahmed, I.A. et al. A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods. Food Measure 17, 2429–2441 (2023). https://doi.org/10.1007/s11694-022-01802-7

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