Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity

Journal of Food Science and Technology
Abdol-Samad AbediAmir Mohammad Mortazavian

Abstract

It has been previously reported that the essential oil of Nigella sativa L. seeds and its major active component, thymoquinone (TQ), possess a broad variety of biological activities and therapeutic properties. In this work, microwave-assisted extraction (MAE) of the essential oil from Nigella sativa L. seeds and its antioxidant activity were studied. Response surface methodology based on central composite design was used to evaluate the effects of extraction time, irradiation power and moisture content on extraction yield and TQ content. Optimal parameters obtained by CCD and RSM were extraction time 30 min, irradiation power 450 W, and moisture content 50%. The extraction yield and TQ content of the essential oil were 0.33 and 20% under the optimum conditions, respectively. In contrast, extraction yield and TQ amount of oil obtained by hydrodistillation (HD) were 0.23 and 3.71%, respectively. The main constituents of the essential oil extracted by MAE and HD were p-cymene, TQ, α-thujene and longifolene, comprising more than 60% of total peak area. The antioxidant capacity of essential oils extracted by different methods were evaluated using 2,2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assays, and compare...Continue Reading

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Citations

Mar 4, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Nagaraj BasavegowdaKwang-Hyun Baek
Oct 18, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Aysegul Mutlu-IngokEsra Capanoglu
May 14, 2021·Frontiers in Pharmacology·Bahare SalehiJavad Sharifi-Rad
May 15, 2021·TheScientificWorldJournal·Salima TijiMostafa Mimouni

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