Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal
BACKGROUND Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound‐assisted enzymatic treatment (UAET) as pre‐treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre‐treatme...
Gespeichert in:
| Veröffentlicht in: | Journal of the science of food and agriculture 2023-10, Vol.103 (13), p.6208-6218 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 6218 |
|---|---|
| container_issue | 13 |
| container_start_page | 6208 |
| container_title | Journal of the science of food and agriculture |
| container_volume | 103 |
| creator | Mashhadi Abolghasem, Fatemeh Kim, Ryun Hee Park, Sun Young Lim, Taehwan Lee, Haeseong Hwang, Keum Taek Kim, Jaecheol |
| description | BACKGROUND
Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound‐assisted enzymatic treatment (UAET) as pre‐treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre‐treatments on the TQ content and the yield of the BS oil and to profile the composition of defatted BS meal (DBSM), followed by evaluating antioxidant properties of the DBSM.
RESULTS
The extraction yield of crude oil from BS was not affected by the roasting time. The highest extraction yield (47.8 ± 0.4%) was obtained with UAET cellulase‐pH 5 (enzyme concentration of 100%). Roasting decreased the TQ content of the oil, while the UAET cellulase‐pH 5 treatment with an enzyme concentration of 100% yielded the highest TQ (125.1 ± 2.7 μg mL−1). Additionally, the UAET cellulase‐pH 5 treatment increased total phenolics and flavonoids of DBSM by approximately two‐fold, compared to roasting or ultrasound treatment (UT) alone. Principal component analysis revealed that the UAET method might be more suitable for extracting BS oil with higher TQ content than roasting and UT.
CONCLUSION
Compared to roasting or UT, using ultrasound along with cellulase could improve the oil yield and TQ in the oil from BS and obtain the DBSM with higher phenolics, flavonoids, and antioxidant activity. © 2023 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.12689 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2810919974</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2810919974</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3579-a9871591dc80df29af8661c901a004705dc2e9872fd1b7fa07f097d9f2cb17d3</originalsourceid><addsrcrecordid>eNp9kcFu1DAQQC1ERZfChQ9AlrhUlbLY3nUcH6uqLVQrONB7NGuPi1eJXWKnkJ74BL6CD-NLcLqFAwdOI2vevBnPEPKKsyVnTLzdJQdLLupGPyELzrSqGOPsKVmUpKgkX4tD8jylHWNM67p-Rg5Xiq8bLsWC_Dx3Dk1ONDo6REjZhxsKwdKxywOkOAb76_sPSMmnjJZiuJ96yN7QPCDkHkOeKz_4G-w6oKmk7oBuljQh2iINNH-e-vhl9CEGpH5-I42-e-gBIfv4zdsSKZhS6vM06yw6yHO72UJ7hO4FOXDQJXz5GI_I9cX59dm7avPx8v3Z6aYyK6l0BbpRXGpuTcOsExpcU9fcaMaBsbVi0hqBhRHO8q1ywJQr67LaCbPlyq6OyPFeezuUmTHltvfJzF8LGMfUiqasl2ut1gV98w-6i-MQynCFklrKlZS6UCd7ygwxpQFdezv4Hoap5aydj9fOx2sfjlfg14_Kcduj_Yv-uVYB-B746juc_qNqrz5dnO6lvwHNZags</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2859553559</pqid></control><display><type>article</type><title>Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal</title><source>Wiley Online Library (Online service)</source><creator>Mashhadi Abolghasem, Fatemeh ; Kim, Ryun Hee ; Park, Sun Young ; Lim, Taehwan ; Lee, Haeseong ; Hwang, Keum Taek ; Kim, Jaecheol</creator><creatorcontrib>Mashhadi Abolghasem, Fatemeh ; Kim, Ryun Hee ; Park, Sun Young ; Lim, Taehwan ; Lee, Haeseong ; Hwang, Keum Taek ; Kim, Jaecheol</creatorcontrib><description>BACKGROUND
Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound‐assisted enzymatic treatment (UAET) as pre‐treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre‐treatments on the TQ content and the yield of the BS oil and to profile the composition of defatted BS meal (DBSM), followed by evaluating antioxidant properties of the DBSM.
RESULTS
The extraction yield of crude oil from BS was not affected by the roasting time. The highest extraction yield (47.8 ± 0.4%) was obtained with UAET cellulase‐pH 5 (enzyme concentration of 100%). Roasting decreased the TQ content of the oil, while the UAET cellulase‐pH 5 treatment with an enzyme concentration of 100% yielded the highest TQ (125.1 ± 2.7 μg mL−1). Additionally, the UAET cellulase‐pH 5 treatment increased total phenolics and flavonoids of DBSM by approximately two‐fold, compared to roasting or ultrasound treatment (UT) alone. Principal component analysis revealed that the UAET method might be more suitable for extracting BS oil with higher TQ content than roasting and UT.
CONCLUSION
Compared to roasting or UT, using ultrasound along with cellulase could improve the oil yield and TQ in the oil from BS and obtain the DBSM with higher phenolics, flavonoids, and antioxidant activity. © 2023 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12689</identifier><identifier>PMID: 37148152</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Antioxidants ; Bioactive compounds ; black cumin seed ; Cellulase ; Chemical activity ; Crude oil ; Enzymes ; Flavonoids ; Food processing ; Oilseeds ; pH effects ; Phenols ; Principal components analysis ; Roasting ; Seed meal ; Seeds ; thymoquinone ; Ultrasonic imaging ; Ultrasonic processing ; Ultrasound ; ultrasound‐assisted enzymatic treatment</subject><ispartof>Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6208-6218</ispartof><rights>2023 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3579-a9871591dc80df29af8661c901a004705dc2e9872fd1b7fa07f097d9f2cb17d3</citedby><cites>FETCH-LOGICAL-c3579-a9871591dc80df29af8661c901a004705dc2e9872fd1b7fa07f097d9f2cb17d3</cites><orcidid>0000-0002-9584-0146 ; 0000-0002-9474-841X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12689$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12689$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37148152$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mashhadi Abolghasem, Fatemeh</creatorcontrib><creatorcontrib>Kim, Ryun Hee</creatorcontrib><creatorcontrib>Park, Sun Young</creatorcontrib><creatorcontrib>Lim, Taehwan</creatorcontrib><creatorcontrib>Lee, Haeseong</creatorcontrib><creatorcontrib>Hwang, Keum Taek</creatorcontrib><creatorcontrib>Kim, Jaecheol</creatorcontrib><title>Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound‐assisted enzymatic treatment (UAET) as pre‐treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre‐treatments on the TQ content and the yield of the BS oil and to profile the composition of defatted BS meal (DBSM), followed by evaluating antioxidant properties of the DBSM.
RESULTS
The extraction yield of crude oil from BS was not affected by the roasting time. The highest extraction yield (47.8 ± 0.4%) was obtained with UAET cellulase‐pH 5 (enzyme concentration of 100%). Roasting decreased the TQ content of the oil, while the UAET cellulase‐pH 5 treatment with an enzyme concentration of 100% yielded the highest TQ (125.1 ± 2.7 μg mL−1). Additionally, the UAET cellulase‐pH 5 treatment increased total phenolics and flavonoids of DBSM by approximately two‐fold, compared to roasting or ultrasound treatment (UT) alone. Principal component analysis revealed that the UAET method might be more suitable for extracting BS oil with higher TQ content than roasting and UT.
CONCLUSION
Compared to roasting or UT, using ultrasound along with cellulase could improve the oil yield and TQ in the oil from BS and obtain the DBSM with higher phenolics, flavonoids, and antioxidant activity. © 2023 Society of Chemical Industry.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>black cumin seed</subject><subject>Cellulase</subject><subject>Chemical activity</subject><subject>Crude oil</subject><subject>Enzymes</subject><subject>Flavonoids</subject><subject>Food processing</subject><subject>Oilseeds</subject><subject>pH effects</subject><subject>Phenols</subject><subject>Principal components analysis</subject><subject>Roasting</subject><subject>Seed meal</subject><subject>Seeds</subject><subject>thymoquinone</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic processing</subject><subject>Ultrasound</subject><subject>ultrasound‐assisted enzymatic treatment</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kcFu1DAQQC1ERZfChQ9AlrhUlbLY3nUcH6uqLVQrONB7NGuPi1eJXWKnkJ74BL6CD-NLcLqFAwdOI2vevBnPEPKKsyVnTLzdJQdLLupGPyELzrSqGOPsKVmUpKgkX4tD8jylHWNM67p-Rg5Xiq8bLsWC_Dx3Dk1ONDo6REjZhxsKwdKxywOkOAb76_sPSMmnjJZiuJ96yN7QPCDkHkOeKz_4G-w6oKmk7oBuljQh2iINNH-e-vhl9CEGpH5-I42-e-gBIfv4zdsSKZhS6vM06yw6yHO72UJ7hO4FOXDQJXz5GI_I9cX59dm7avPx8v3Z6aYyK6l0BbpRXGpuTcOsExpcU9fcaMaBsbVi0hqBhRHO8q1ywJQr67LaCbPlyq6OyPFeezuUmTHltvfJzF8LGMfUiqasl2ut1gV98w-6i-MQynCFklrKlZS6UCd7ygwxpQFdezv4Hoap5aydj9fOx2sfjlfg14_Kcduj_Yv-uVYB-B746juc_qNqrz5dnO6lvwHNZags</recordid><startdate>202310</startdate><enddate>202310</enddate><creator>Mashhadi Abolghasem, Fatemeh</creator><creator>Kim, Ryun Hee</creator><creator>Park, Sun Young</creator><creator>Lim, Taehwan</creator><creator>Lee, Haeseong</creator><creator>Hwang, Keum Taek</creator><creator>Kim, Jaecheol</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-9584-0146</orcidid><orcidid>https://orcid.org/0000-0002-9474-841X</orcidid></search><sort><creationdate>202310</creationdate><title>Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal</title><author>Mashhadi Abolghasem, Fatemeh ; Kim, Ryun Hee ; Park, Sun Young ; Lim, Taehwan ; Lee, Haeseong ; Hwang, Keum Taek ; Kim, Jaecheol</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3579-a9871591dc80df29af8661c901a004705dc2e9872fd1b7fa07f097d9f2cb17d3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>black cumin seed</topic><topic>Cellulase</topic><topic>Chemical activity</topic><topic>Crude oil</topic><topic>Enzymes</topic><topic>Flavonoids</topic><topic>Food processing</topic><topic>Oilseeds</topic><topic>pH effects</topic><topic>Phenols</topic><topic>Principal components analysis</topic><topic>Roasting</topic><topic>Seed meal</topic><topic>Seeds</topic><topic>thymoquinone</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic processing</topic><topic>Ultrasound</topic><topic>ultrasound‐assisted enzymatic treatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mashhadi Abolghasem, Fatemeh</creatorcontrib><creatorcontrib>Kim, Ryun Hee</creatorcontrib><creatorcontrib>Park, Sun Young</creatorcontrib><creatorcontrib>Lim, Taehwan</creatorcontrib><creatorcontrib>Lee, Haeseong</creatorcontrib><creatorcontrib>Hwang, Keum Taek</creatorcontrib><creatorcontrib>Kim, Jaecheol</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mashhadi Abolghasem, Fatemeh</au><au>Kim, Ryun Hee</au><au>Park, Sun Young</au><au>Lim, Taehwan</au><au>Lee, Haeseong</au><au>Hwang, Keum Taek</au><au>Kim, Jaecheol</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-10</date><risdate>2023</risdate><volume>103</volume><issue>13</issue><spage>6208</spage><epage>6218</epage><pages>6208-6218</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound‐assisted enzymatic treatment (UAET) as pre‐treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre‐treatments on the TQ content and the yield of the BS oil and to profile the composition of defatted BS meal (DBSM), followed by evaluating antioxidant properties of the DBSM.
RESULTS
The extraction yield of crude oil from BS was not affected by the roasting time. The highest extraction yield (47.8 ± 0.4%) was obtained with UAET cellulase‐pH 5 (enzyme concentration of 100%). Roasting decreased the TQ content of the oil, while the UAET cellulase‐pH 5 treatment with an enzyme concentration of 100% yielded the highest TQ (125.1 ± 2.7 μg mL−1). Additionally, the UAET cellulase‐pH 5 treatment increased total phenolics and flavonoids of DBSM by approximately two‐fold, compared to roasting or ultrasound treatment (UT) alone. Principal component analysis revealed that the UAET method might be more suitable for extracting BS oil with higher TQ content than roasting and UT.
CONCLUSION
Compared to roasting or UT, using ultrasound along with cellulase could improve the oil yield and TQ in the oil from BS and obtain the DBSM with higher phenolics, flavonoids, and antioxidant activity. © 2023 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>37148152</pmid><doi>10.1002/jsfa.12689</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-9584-0146</orcidid><orcidid>https://orcid.org/0000-0002-9474-841X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-5142 |
| ispartof | Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6208-6218 |
| issn | 0022-5142 1097-0010 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2810919974 |
| source | Wiley Online Library (Online service) |
| subjects | Antioxidants Bioactive compounds black cumin seed Cellulase Chemical activity Crude oil Enzymes Flavonoids Food processing Oilseeds pH effects Phenols Principal components analysis Roasting Seed meal Seeds thymoquinone Ultrasonic imaging Ultrasonic processing Ultrasound ultrasound‐assisted enzymatic treatment |
| title | Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-01T09%3A32%3A21IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20roasting%20and%20ultrasound%E2%80%90assisted%20enzymatic%20treatment%20of%20Nigella%20sativa%20L.%20seeds%20on%20thymoquinone%20in%20the%20oil%20and%20antioxidant%20activity%20of%20defatted%20seed%20meal&rft.jtitle=Journal%20of%20the%20science%20of%20food%20and%20agriculture&rft.au=Mashhadi%20Abolghasem,%20Fatemeh&rft.date=2023-10&rft.volume=103&rft.issue=13&rft.spage=6208&rft.epage=6218&rft.pages=6208-6218&rft.issn=0022-5142&rft.eissn=1097-0010&rft_id=info:doi/10.1002/jsfa.12689&rft_dat=%3Cproquest_cross%3E2810919974%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2859553559&rft_id=info:pmid/37148152&rfr_iscdi=true |