Détail de la notice
Titre du Document
Study on antioxidant and antimicrobial properties of black cumin (Nigella sativa Linn)
Auteur(s)
SHAH Sejal ; KASTURI SEN RAY
Résumé
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).
Editeur
Association of Food Scientists and Technologists
Identifiant
ISSN : 0022-1155 CODEN : JFSTAB
Source
Journal of food science and technology (Mysore) A. 2003, vol. 40, n° 1, pp. 70-73 [4 pages] [bibl. : 11 ref.]
Langue
Anglais
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