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The Effect of the Extraction Method on the Content of BioactiveCompounds and the Biological Activity of Nigella sativa Extracts

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dc.abstract.enEnsuring food safety and consumer health are crucial elements of sustainable food safety management, requiring the use of substances that inhibit the growth of undesirable microorganisms at various stages of production. The negative impact of many of these on human health and the environment has led to increased interest in alternative solutions, such as plant extracts. The aim of this study was to determine the biological activity of extracts obtained from Nigella sativa seeds using various methods, including Soxhlet and ultrasound-assisted extraction (UAE) using hexane and methanol and supercritical CO2 extraction (SFE) assisted with methanol. The content of polyphenolic compounds, their composition, and biological activity depended on the extraction method and solvent type. All extracts exhibited antimicrobial activity against Gram-positive bacteria (Listeria monocytogenes, Priestia megaterium, and Staphylococcus aureus), Gram-negative bacteria (Salmonella Enteritidis, Pseudomonas aeruginosa, and Escherichia coli), yeasts (Candida albicans and Rhodotorula mucilaginosa), and filamentous fungi (Alternaria brassicicola, Pythium sp., Fusarium culmorum, and F. graminearum). The MIC values were in the range of <0.125 to 2 mg/mL for bacteria and 1 to 8 mg/mL for fungi, depending on the extract. Microscopic observations performed using optical and fluorescence microscopy showed changes in the viability and morphology of the fungal cells. TPC values ranged from 9.877 mg/g in hexane extract obtained by ultrasound-assisted extraction to 39.064 mg/g in extract obtained by Soxhlet method with methanol. No negative effects of the extracts on wheat seed germination were observed. Analysis of the composition of polyphenolic compounds revealed the presence of vanillic acid, hydroxybenzoic acid, syringic acid, protocatechuic acid, and p-coumaric, catechin, and epicatechin acids in all extracts. The extracts obtained with methanol, both by the Soxhlet method and by ultrasound-assisted extraction, also contained gallic acid, myricetin, luteolin, apigenin, and sinapic acid. In all extracts, thymoquinone ranged from 8.344 mg/g to 63.125 mg/g of extract, which was detected with the highest concentration in hexane extracts.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorGwiazdowski, Romuald
dc.contributor.authorJuś, Krzysztof
dc.contributor.authorKubiak, Krzysztof
dc.contributor.authorBiegańska-Marecik, Róża
dc.contributor.authorWaśkiewicz, Agnieszka
dc.contributor.authorGwiazdowska, Daniela
dc.date.access2025-12-18
dc.date.accessioned2025-12-18T14:28:27Z
dc.date.available2025-12-18T14:28:27Z
dc.date.copyright2025-12-11
dc.date.issued2025
dc.description.abstract<jats:p>Ensuring food safety and consumer health are crucial elements of sustainable food safety management, requiring the use of substances that inhibit the growth of undesirable microorganisms at various stages of production. The negative impact of many of these on human health and the environment has led to increased interest in alternative solutions, such as plant extracts. The aim of this study was to determine the biological activity of extracts obtained from Nigella sativa seeds using various methods, including Soxhlet and ultrasound-assisted extraction (UAE) using hexane and methanol and supercritical CO2 extraction (SFE) assisted with methanol. The content of polyphenolic compounds, their composition, and biological activity depended on the extraction method and solvent type. All extracts exhibited antimicrobial activity against Gram-positive bacteria (Listeria monocytogenes, Priestia megaterium, and Staphylococcus aureus), Gram-negative bacteria (Salmonella Enteritidis, Pseudomonas aeruginosa, and Escherichia coli), yeasts (Candida albicans and Rhodotorula mucilaginosa), and filamentous fungi (Alternaria brassicicola, Pythium sp., Fusarium culmorum, and F. graminearum). The MIC values were in the range of &lt;0.125 to 2 mg/mL for bacteria and 1 to 8 mg/mL for fungi, depending on the extract. Microscopic observations performed using optical and fluorescence microscopy showed changes in the viability and morphology of the fungal cells. TPC values ranged from 9.877 mg/g in hexane extract obtained by ultrasound-assisted extraction to 39.064 mg/g in extract obtained by Soxhlet method with methanol. No negative effects of the extracts on wheat seed germination were observed. Analysis of the composition of polyphenolic compounds revealed the presence of vanillic acid, hydroxybenzoic acid, syringic acid, protocatechuic acid, and p-coumaric, catechin, and epicatechin acids in all extracts. The extracts obtained with methanol, both by the Soxhlet method and by ultrasound-assisted extraction, also contained gallic acid, myricetin, luteolin, apigenin, and sinapic acid. In all extracts, thymoquinone ranged from 8.344 mg/g to 63.125 mg/g of extract, which was detected with the highest concentration in hexane extracts.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number24
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30244736
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6433
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/24/4736#Introduction
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 4736
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfood chain safety management
dc.subject.enextraction method
dc.subject.enbiological activity
dc.subject.enantimicrobial activity
dc.subject.enantioxidant activity
dc.subject.languageen
dc.titleThe Effect of the Extraction Method on the Content of BioactiveCompounds and the Biological Activity of Nigella sativa Extracts
dc.title.volumeSpecial Issue Bioactive Compounds and Antioxidant Activity of Extracts from Natural Plants, 2nd Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue24
oaire.citation.volume30