TY - JOUR
T1 - Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake
AU - Mariod, Abdalbasit Adam
AU - Ibrahim, Ramlah Mohamad
AU - Ismail, Maznah
AU - Ismail, Norsharina
N1 - Funding Information:
The first author is grateful to IBS/UPM for the senior research fellowship granted during the period of this work. We thank Siti Muskinah, Laboratory of Molecular Biomedicine IBS/UPM for analysis in HPLC–DAD equipment and excellent technical expertise needed for this work. This study was funded by Intensifying Research Priority Areas (IRPA) Grants provided by Government of Malaysia and University Putra Malaysia.
PY - 2009/9/1
Y1 - 2009/9/1
N2 - 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.
AB - 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.
KW - β-carotene-linoleic acid assay
KW - 1,1-Diphenyl-2-picrylhydrazyl (DPPH)
KW - Antioxidant activity
KW - Nigella sativa
KW - Oil stability
KW - Phenolic rich fractions
UR - http://www.scopus.com/inward/record.url?scp=64449083439&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.02.051
DO - 10.1016/j.foodchem.2009.02.051
M3 - Article
AN - SCOPUS:64449083439
SN - 0308-8146
VL - 116
SP - 306
EP - 312
JO - Food Chemistry
JF - Food Chemistry
IS - 1
ER -