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Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide
Suresh Kumar, T. V. and Pattekhan, Hajimalang and Divakar, S. and Udaya Sankar, K. (2010) Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide. Journal of Food Science and Technology.
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Abstract
Chemical composition of black cumin (Nigella sativa L.) seed extracts obtained by supercritical carbon dioxide at two different conditions that result in total extract (28 MPa/50°C, SFE 1) and major volatile part (12 MPa/ 40°C, SFE 2) and essential oil obtained by hydrodistillation of SFE-1 (HD SFE). SFE have been carried out to characterize the compounds and the variation of quinones and phenolics. The extracts were analysed by GC and GCMS and the presence of phenolic compounds was further confirmed by 2D HSQCT 1H and 13C NMR spectroscopy. Forty-seven volatile compounds were detected where sixteen compounds were reported for the first time in the oil of this seed. Moreover, thymoquinone (TQ), dithymoquinone (DTQ), thymohydroquinone (THQ) and thymol (THY) were the major phenolic compounds. It can be concluded that the chemical composition of extracts obtained by SC CO2 extraction of the seeds showed better recovery of phenolic compounds than HD SFE and proved the occurrence of thermally labile or photosensitive bioactive volatiles of four major quinonic phenol compounds.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Nigella sativa . Supercritical CO2 . GC-MS . 2D HSQCT NMR . Thymoquinone |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 06 Chromatography |
| Divisions: | Fermentation Technology and Bioengineering Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 30 Nov 2010 09:22 |
| Last Modified: | 30 May 2012 11:32 |
| URI: | http://ir.cftri.res.in/id/eprint/9819 |
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