Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract
Abstract This study aims to evaluate the phenolic contents, chemical composition, mineral amount as well as antioxidant activity of methanolic extracts from dried black cumin (Nigella sativa L; family: Ranunculaceae) seed powder. We also performed an in vitro gastrointestinal digestion process to un...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-06-01
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| Series: | eFood |
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| Online Access: | https://doi.org/10.1002/efd2.15 |
| _version_ | 1811185732042096640 |
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| author | Johura Ansary Lucia Regolo Michele Machì Alessia Salinari Danila Cianciosi |
| author_facet | Johura Ansary Lucia Regolo Michele Machì Alessia Salinari Danila Cianciosi |
| author_sort | Johura Ansary |
| collection | DOAJ |
| description | Abstract This study aims to evaluate the phenolic contents, chemical composition, mineral amount as well as antioxidant activity of methanolic extracts from dried black cumin (Nigella sativa L; family: Ranunculaceae) seed powder. We also performed an in vitro gastrointestinal digestion process to understand the effect on phenolic components and their antioxidant activity after gastrointestinal digestion. Black cumin showed high amounts of total phenolic and flavonoid contents, such as dihydroxybenzoic acid and ferulic acid, through high‐performance liquid chromatography analysis. Six mineral elements (Ca, Cu, Fe, K, Se, and Zn) were determined by using coupled plasma mass spectrometry, while 25 fatty acids (13 saturated, 7 unsaturated, and 5 unsaturated omega fatty acids) were also identified by gas chromatography, with linoleic acid the most present. In addition, black cumin extract presented high antioxidant capacity measured by DPPH, FRAP, and TEAC. Additionally, dried black cumin powder was evaluated after gastrointestinal digestion: phenolic compounds (1.81‐fold), flavonoids (1.03‐fold), and antioxidant capacity (up to 2.1‐fold) increased in gastric fraction compared to the undigested methanolic extract. Moreover, a higher amount (p < 0.05) of total phenolic content and flavonoids, as well as higher total antioxidant capacity, were found in the gastric and elimination fraction than in the bioaccessible fraction. Our results demonstrated that there were a significant decrease in the quantity of phenolic compounds (68%) and flavonoids (95.53%) after gastrointestinal digestion in the bioaccessible fraction as well as a reduced the antioxidant activity (10.79%–94.84%), suggesting that phenolic compounds are responsible for antioxidant activity. |
| first_indexed | 2024-04-11T13:34:12Z |
| format | Article |
| id | doaj.art-518960ea4f37455fadc5e3c01b8f2aec |
| institution | Directory Open Access Journal |
| issn | 2666-3066 |
| language | English |
| last_indexed | 2024-04-11T13:34:12Z |
| publishDate | 2022-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj.art-518960ea4f37455fadc5e3c01b8f2aec2022-12-22T04:21:37ZengWileyeFood2666-30662022-06-0133n/an/a10.1002/efd2.15Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extractJohura Ansary0Lucia Regolo1Michele Machì2Alessia Salinari3Danila Cianciosi4Department of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona ItalyDepartment of Agricultural, Food and Environmental Sciences Università Politecnica delle Marche Ancona ItalyDepartment of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona ItalyDepartment of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona ItalyDepartment of Clinical Sciences, Faculty of Medicine Polytechnic University of Marche Ancona ItalyAbstract This study aims to evaluate the phenolic contents, chemical composition, mineral amount as well as antioxidant activity of methanolic extracts from dried black cumin (Nigella sativa L; family: Ranunculaceae) seed powder. We also performed an in vitro gastrointestinal digestion process to understand the effect on phenolic components and their antioxidant activity after gastrointestinal digestion. Black cumin showed high amounts of total phenolic and flavonoid contents, such as dihydroxybenzoic acid and ferulic acid, through high‐performance liquid chromatography analysis. Six mineral elements (Ca, Cu, Fe, K, Se, and Zn) were determined by using coupled plasma mass spectrometry, while 25 fatty acids (13 saturated, 7 unsaturated, and 5 unsaturated omega fatty acids) were also identified by gas chromatography, with linoleic acid the most present. In addition, black cumin extract presented high antioxidant capacity measured by DPPH, FRAP, and TEAC. Additionally, dried black cumin powder was evaluated after gastrointestinal digestion: phenolic compounds (1.81‐fold), flavonoids (1.03‐fold), and antioxidant capacity (up to 2.1‐fold) increased in gastric fraction compared to the undigested methanolic extract. Moreover, a higher amount (p < 0.05) of total phenolic content and flavonoids, as well as higher total antioxidant capacity, were found in the gastric and elimination fraction than in the bioaccessible fraction. Our results demonstrated that there were a significant decrease in the quantity of phenolic compounds (68%) and flavonoids (95.53%) after gastrointestinal digestion in the bioaccessible fraction as well as a reduced the antioxidant activity (10.79%–94.84%), suggesting that phenolic compounds are responsible for antioxidant activity.https://doi.org/10.1002/efd2.15antioxidantsblack cuminfatty acid profilegastrointestinal digestionmineral contentpolyphenols |
| spellingShingle | Johura Ansary Lucia Regolo Michele Machì Alessia Salinari Danila Cianciosi Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract eFood antioxidants black cumin fatty acid profile gastrointestinal digestion mineral content polyphenols |
| title | Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract |
| title_full | Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract |
| title_fullStr | Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract |
| title_full_unstemmed | Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract |
| title_short | Evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin (BARI‐1cumin) methanolic extract |
| title_sort | evaluation of the in vitro bioaccessibility of phenolic compounds of black cumin bari 1cumin methanolic extract |
| topic | antioxidants black cumin fatty acid profile gastrointestinal digestion mineral content polyphenols |
| url | https://doi.org/10.1002/efd2.15 |
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