Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake.
The antioxidant activities of crude methanolic extract (CME) and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black cumin seedcake were investigated. DPPH radical scavenging activity, β-carotene-linoleate bleaching, and inhibition of corn oil oxidation were used to evaluate...
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| Format: | Article |
| Language: | English |
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Elsevier Science Limited
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/13179/1/Antioxidant%20activity%20and%20phenolic%20content%20of%20phenolic%20rich%20fractions%20obtained%20from%20black%20cumin.pdf |
| _version_ | 1825945186753052672 |
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| author | Mariod, Abdalbasit Adam Mohamad Ibrahim, Ramlah Ismail, Maznah Ismail, Norsharina |
| author_facet | Mariod, Abdalbasit Adam Mohamad Ibrahim, Ramlah Ismail, Maznah Ismail, Norsharina |
| author_sort | Mariod, Abdalbasit Adam |
| collection | UPM |
| description | The antioxidant activities of crude methanolic extract (CME) and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black cumin seedcake were investigated. DPPH radical scavenging activity, β-carotene-linoleate bleaching, and inhibition of corn oil oxidation were used to evaluate the antioxidant capacity. The total phenolics were found to be 78.8, 27.8, 32.1 and 12.1 mg gallic acid equivalents (GAE)/g in EAF, CME, WF and HF, respectively. The CME and EAF exhibited the highest DPPH followed by WF and HF. The extract/fractions showed high effect on reducing the oxidation of β-carotene. The effect of extract/fractions on the oxidative stability of corn oil at 70 °C was tested in the dark and compared with butylated hydroxyanisole (BHA). The oil peroxide and anisidine values were generally lower with addition of PRFs in comparison to a control. The predominant phenolic compounds identified by HPLC-DAD in CME and WF of black cumin seedcake were hydroxybenzoic, syringic and p-cumaric acids. |
| first_indexed | 2024-03-06T07:27:35Z |
| format | Article |
| id | upm.eprints-13179 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:27:35Z |
| publishDate | 2009 |
| publisher | Elsevier Science Limited |
| record_format | dspace |
| spelling | upm.eprints-131792015-10-22T01:32:34Z http://psasir.upm.edu.my/id/eprint/13179/ Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Mariod, Abdalbasit Adam Mohamad Ibrahim, Ramlah Ismail, Maznah Ismail, Norsharina The antioxidant activities of crude methanolic extract (CME) and its fractions using ethyl acetate (EAF), hexane (HF) and water (WF) of black cumin seedcake were investigated. DPPH radical scavenging activity, β-carotene-linoleate bleaching, and inhibition of corn oil oxidation were used to evaluate the antioxidant capacity. The total phenolics were found to be 78.8, 27.8, 32.1 and 12.1 mg gallic acid equivalents (GAE)/g in EAF, CME, WF and HF, respectively. The CME and EAF exhibited the highest DPPH followed by WF and HF. The extract/fractions showed high effect on reducing the oxidation of β-carotene. The effect of extract/fractions on the oxidative stability of corn oil at 70 °C was tested in the dark and compared with butylated hydroxyanisole (BHA). The oil peroxide and anisidine values were generally lower with addition of PRFs in comparison to a control. The predominant phenolic compounds identified by HPLC-DAD in CME and WF of black cumin seedcake were hydroxybenzoic, syringic and p-cumaric acids. Elsevier Science Limited 2009-09-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13179/1/Antioxidant%20activity%20and%20phenolic%20content%20of%20phenolic%20rich%20fractions%20obtained%20from%20black%20cumin.pdf Mariod, Abdalbasit Adam and Mohamad Ibrahim, Ramlah and Ismail, Maznah and Ismail, Norsharina (2009) Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chemistry, 116 (1). pp. 306-312. ISSN 0308-8146; ESSN: 1873-7072 10.1016/j.foodchem.2009.02.051 |
| spellingShingle | Mariod, Abdalbasit Adam Mohamad Ibrahim, Ramlah Ismail, Maznah Ismail, Norsharina Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title | Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title_full | Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title_fullStr | Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title_full_unstemmed | Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title_short | Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. |
| title_sort | antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin nigella sativa seedcake |
| url | http://psasir.upm.edu.my/id/eprint/13179/1/Antioxidant%20activity%20and%20phenolic%20content%20of%20phenolic%20rich%20fractions%20obtained%20from%20black%20cumin.pdf |
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