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Titre du document / Document title

Study on antioxidant and antimicrobial properties of black cumin (Nigella sativa Linn)

Auteur(s) / Author(s)

SHAH Sejal ; KASTURI SEN RAY ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

Department of Food Science and Nutrition, Department of P.G.S.R. in Home Science, SNDT Women's University, Mumbai - 400 049, INDE

Résumé / Abstract

A study was conducted to find out the scientific basis for the traditional beliefs that black cumin seeds possess antimicrobial and antioxidant properties. The chemical composition of black cumin seeds was found to be (g%) moisture, 7, ash, 4.34, protein. 23, total fat, 39, free fat, 17.88, bound fat, 21.12, starch, 14.99, crude fibre, 5.44, total dietary fibre, 16.01 and tocopherol, 9.52 mg/100 g. To assess the antioxidant activity, peroxide value was estimated at elevated temperatures (37 and 55°C) for 77 days using different concentrations of black cumin powder (166.66 mg/100g of oil and 333.33 mg/100 g of oil) in sunflower oil. It was found that peroxide value decreased with lower concentration of the seed. The microbial analysis showed that Gram-positive organisms (S.aureus, S.aureus (ATCC), B.cereus, S.faecalis) were more sensitive to black cumin raw seed powder as compared to Gram-negative organisms (E.coli, E.coli (ATCC), P aeruginosa, S.typhi). Moisture free black cumin seed powder was more effective in its antimicrobial activity tnan original seed powder. The probable active principles present in different extracts of black cumin seeds responsible for antimicrobial and antioxidant activity have been identified using gas chromatography mass spectroscopy (GCMS).

Revue / Journal Title

Journal of food science and technology    ISSN  0022-1155   CODEN JFSTAB 

Source / Source

2003, vol. 40, no1, pp. 70-73 [4 page(s) (article)] (11 ref.)

Langue / Language

Anglais

Editeur / Publisher

Association of Food Scientists and Technologists, Mysore, INDE  (1964) (Revue)

Mots-clés anglais / English Keywords

Spice

;

Biological properties

;

Quantitative analysis

;

Chemical composition

;

Active component

;

Cumin

;

Antimicrobial agent

;

Antioxidant

;

Mots-clés français / French Keywords

Epice

;

Propriété biologique

;

Analyse quantitative

;

Composition chimique

;

Composant actif

;

Cumin

;

Antimicrobien

;

Antioxydant

;

Mots-clés espagnols / Spanish Keywords

Especia

;

Propiedad biológica

;

Análisis cuantitativo

;

Composición química

;

Componente activo

;

Comino

;

Antimicrobiano

;

Antioxidante

;

Mots-clés d'auteur / Author Keywords

Black cumin

;

Composition

;

Traditional beliefs

;

Antioxidant activity

;

Anlimicrobial activity

;

Active principles. Nigella sativa

;

Localisation / Location

INIST-CNRS, Cote INIST : 5150, 35400011262905.0130

Nº notice refdoc (ud4) : 15027027



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