Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
نویسندگان
چکیده
منابع مشابه
Antibacterial Activity of Nigella sativa L. Seed Extracts
Most of the bacterial pathogens are resistant to existing synthetic antibacterial agents demanding an increasing effort to seek effective phytochemicals as antibacterial agents against such pathogens. Nigella sativa L. (black cumin) seeds play an important role in folk medicine and some of its major constituents are reported to be pharmacologically active. In this present work, black cumin seed...
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The objective of the present study was to evaluate the in vitro and in vivo anti-cancer effect of Nigella sativa L. seed extracts. The essential oil (IC50 = 0.6%, v/v) and ethyl acetate (IC50 = 0.75%) extracts were more cytotoxic against the P815 cell line than the butanol extract (IC50 = 2%). Similar results were obtained with the Vero cell line. Although all extracts had a comparable cytotoxi...
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Seeds are another product in addition to leaves (raw materials for teas) of tea (Camellia sinensis L.) plant. The great increase of tea consumption in recent years raises the challenge of finding commercial applications for tea seeds. In the present study, supercritical carbon dioxide (SC-CO(2)) extraction edible oil from tea seed was carried out, response surface methodology (RSM) was used to ...
متن کاملDeodorizing Substance in Black Cumin (Nigella sativa L.) Seed Oil.
A deodorizing substance in black cumin (Nigella sativa L.), a spice for curry and vegetable foods in Southwest Asia, was examined. The essential oil prepared from the seeds of this plant exhibited strong deodorizing activity against methyl mercaptan, which is a main factor in oral malodor. After purification with silica gel column chromatography, the active substance in black cumin seed oil was...
متن کاملChemical Composition and Antioxidant Properties of the Essential Oil of Nigella Sativa L
The chemical composition of the essential oil obtained from N. sativa was analyzed by GC/MS and the components identified were: p-cymene (22.05%) followed by α-thujene (6%), α-pinene (1.11%), camphene (11%), sabinene (1%), β-pinene (7%), β-myrcene (0.21%), α-phellandrene (0.45%), limonene (0.13), γ-terpinene (5.12%), terpinolene (0.23%), camphor (1%), carvone (0.32%), thymoquinone (20.32%), thy...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2010
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-010-0109-y