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Food Applications of Nigella sativa Essential Oil

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Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

Nigella sativa oil (NSO), extracted from seeds of Nigella sativa, is widely used in traditional medicine and foodstuffs around the world because oil is rich in a variety of phytochemicals. Nigella sativa essential oil (NSEO) is regarded as a promising trend to get more functional benefits from NSO, which can be obtained by distillation methods. Thymoquinone, thymohydroquinone, p-cymene, carvacrol and t-anethole are the main components of NSEO. These active compounds, especially thymoquinone, showed antioxidants, antibacterial and anti-inflammatory activities with low toxicity, which have been considered a useful source of food applications. NSEO are, nowadays, still used in food in limited forms due to their low water solubility, high volatility and strong organoleptic properties. However, encapsulation technology could tackle these challenges. Thus, the ambition of this chapter is to provide an overview of NSEO and its advantageous properties usage on the food applications. Furthermore, the biological activities of NSEO and encapsulated NSEO in addition to its technological and potential utilization in food will be presented.

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Abbreviations

NSEO:

Nigella sativa essential oil

NSO:

Nigella sativa oil

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Authors and Affiliations

  1. Univ Lyon, University Claude Bernard Lyon-1, CNRS, LAGEP-UMR 5007, Lyon, France

    Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Adem Gharsallaoui & Abdelhamid Elaissari

  2. Department of Neuroscience Research, Institute of Research and Medical Consultations (IRMC), Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia

    Amani H. Alhibshi

  3. Univ Lyon, University Claude Bernard Lyon-1, CNRS, ISA- UMR 5280, CNRS, Villeurbanne, France

    Abdelhamid Errachid

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  1. Wei Liao
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  2. Waisudin Badri
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  3. Amani H. Alhibshi
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  4. Emilie Dumas
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  7. Abdelhamid Errachid
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  8. Abdelhamid Elaissari
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Correspondence to Abdelhamid Elaissari .

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  1. Umm Al-Qura University, Deanship of Scientific Research, Makkah, Saudi Arabia, Zagazig University, Agricultural Biochemistry Department, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Liao, W. et al. (2021). Food Applications of Nigella sativa Essential Oil. In: Fawzy Ramadan, M. (eds) Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-48798-0_28

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