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Evaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (Nigella sativa L.) Seed Oil During Storage at Different Thermal Treatments

cris.virtual.author-orcid0000-0001-8398-7143
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid09fe1169-f98e-494b-8c1b-b7dfa3e4d510
cris.virtualsource.author-orcid3de84092-57c9-4fb3-93be-feddc2b8e9cb
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enBlack cumin seeds (Nigella sativa) and black cumin seed oil (BCSO) exhibit various pharmacological activities, most of which are attributed to the presence of thymoquinone (TQ). TQ, however, is characterized by low stability at elevated temperatures and instability in aqueous environments. In this study, the spectroscopic properties of TQ were used to monitor changes in TQ content in BCSO subjected to thermal exposure. Simultaneously, the influence of the presence of TQ on the antioxidant properties of this oil was determined. The used spectrofluorimetric and chromatographic method quantified the presence of TQ. The antiradical properties of the oil in different stages of thermal oxidation degradation were determined by the DPPH method. The measured antiradical activity of the oil, depending on the exposure conditions used, revealed the difference correlated with the content of the TQ. However, the presence in BCSO of other bioactive components, like phenols, had a more significant influence on its total antioxidant capacity. Furthermore, our study, for the first time, focused on the rise in TQ content in the oil during thermal storage, indicating a new method to enhance the TQ content in BCSO.
dc.abstract.languageen
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorNeunert, Grażyna
dc.contributor.authorKamińska, Wiktoria
dc.contributor.authorNowak-Karnowska, Joanna
dc.date.access2025-02-05
dc.date.accessioned2025-02-05T10:14:18Z
dc.date.available2025-02-05T10:14:18Z
dc.date.copyright2025-01-03
dc.date.issued2025
dc.description.abstract<jats:p>Black cumin seeds (Nigella sativa) and black cumin seed oil (BCSO) exhibit various pharmacological activities, most of which are attributed to the presence of thymoquinone (TQ). TQ, however, is characterized by low stability at elevated temperatures and instability in aqueous environments. In this study, the spectroscopic properties of TQ were used to monitor changes in TQ content in BCSO subjected to thermal exposure. Simultaneously, the influence of the presence of TQ on the antioxidant properties of this oil was determined. The used spectrofluorimetric and chromatographic method quantified the presence of TQ. The antiradical properties of the oil in different stages of thermal oxidation degradation were determined by the DPPH method. The measured antiradical activity of the oil, depending on the exposure conditions used, revealed the difference correlated with the content of the TQ. However, the presence in BCSO of other bioactive components, like phenols, had a more significant influence on its total antioxidant capacity. Furthermore, our study, for the first time, focused on the rise in TQ content in the oil during thermal storage, indicating a new method to enhance the TQ content in BCSO.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number1
dc.description.points100
dc.description.versionfinal_published
dc.description.volume15
dc.identifier.doi10.3390/app15010377
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2443
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/15/1/377
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 377
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enthymoquinone
dc.subject.enblack cumin seeds oil
dc.subject.enphenolic compounds
dc.subject.enDPPH radicals
dc.titleEvaluating the Thymoquinone Content and Antioxidant Properties of Black Cumin (Nigella sativa L.) Seed Oil During Storage at Different Thermal Treatments
dc.title.volumeSpecial Issue: Analysis, Characterization and Antioxidant Properties of Natural Products
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume15