Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.)

Gas chromatography-mass spectrometry (GC-MS) analysis revealed the major components in black cumin essential oils which were thymoquinone (37.6%) followed by p-cymene (31.2%), α-thujene (5.6%), thymohydroquinone (3.4%), and longifolene (2.0%), whereas the oleoresins extracted in different solvents c...

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Published in:BioMed research international 2014-01, Vol.2014 (2014), p.1-10
Main Authors: Singh, Sunita, Das, S. S., Singh, G., Schuff, Carola, de Lampasona, Marina P., Catalán, César A. N.
Format: Article
Language:English
Subjects:
Anti-Infective Agents - pharmacology
Antimicrobial agents
Antioxidants
Antioxidants - pharmacology
Bacteria
Bacteria - drug effects
Biomedical research
Biphenyl Compounds - metabolism
Calibration
Chemicals
Chemistry
E coli
Essences and essential oils
Ethanol
Fatty acids
Food
Free Radical Scavengers - pharmacology
Fusarium - drug effects
Fusarium moniliforme
Gas Chromatography-Mass Spectrometry
Gram-negative bacteria
Gram-positive bacteria
Linseed Oil - pharmacology
Microbial Sensitivity Tests
Nigella sativa
Nigella sativa - chemistry
Oils & fats
Oils, Volatile - pharmacology
Oleoresins
Picrates - metabolism
Plant Extracts - pharmacology
Retention
Seeds
Seeds - chemistry
Sensors
Solvents
Thiobarbituric Acid Reactive Substances - metabolism
Volatility
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description Gas chromatography-mass spectrometry (GC-MS) analysis revealed the major components in black cumin essential oils which were thymoquinone (37.6%) followed by p-cymene (31.2%), α-thujene (5.6%), thymohydroquinone (3.4%), and longifolene (2.0%), whereas the oleoresins extracted in different solvents contain linoleic acid as a major component. The antioxidant activity of essential oil and oleoresins was evaluated against linseed oil system at 200 ppm concentration by peroxide value, thiobarbituric acid value, ferric thiocyanate, ferrous ion chelating activity, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging methods. The essential oil and ethyl acetate oleoresin were found to be better than synthetic antioxidants. The total phenol contents (gallic acid equivalents, mg GAE per g) in black cumin essential oil, ethyl acetate, ethanol, and n-hexane oleoresins were calculated as 11.47±0.05, 10.88±0.9, 9.68±0.06, and 8.33±0.01, respectively, by Folin-Ciocalteau method. The essential oil showed up to 90% zone inhibition against Fusarium moniliforme in inverted petri plate method. Using agar well diffusion method for evaluating antibacterial activity, the essential oil was found to be highly effective against Gram-positive bacteria.
doi_str_mv 10.1155/2014/918209
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subjects Anti-Infective Agents - pharmacology
Antimicrobial agents
Antioxidants
Antioxidants - pharmacology
Bacteria
Bacteria - drug effects
Biomedical research
Biphenyl Compounds - metabolism
Calibration
Chemicals
Chemistry
E coli
Essences and essential oils
Ethanol
Fatty acids
Food
Free Radical Scavengers - pharmacology
Fusarium - drug effects
Fusarium moniliforme
Gas Chromatography-Mass Spectrometry
Gram-negative bacteria
Gram-positive bacteria
Linseed Oil - pharmacology
Microbial Sensitivity Tests
Nigella sativa
Nigella sativa - chemistry
Oils & fats
Oils, Volatile - pharmacology
Oleoresins
Picrates - metabolism
Plant Extracts - pharmacology
Retention
Seeds
Seeds - chemistry
Sensors
Solvents
Thiobarbituric Acid Reactive Substances - metabolism
Volatility
title Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.)
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