Antioxidant Activity of Nigella (<I>Nigella sative L.</I>) Seeds Extracts

• ATTA Mohamed Bassim

  Food Science and Technology Department, Faculty of Agriculture, Tanta University

• IMAIZUMI Katsumi

  Laboratory of Nutrition Chemistry, Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

Bibliographic Information

Other Title

• ニゲラ (<I>Nigella sative L.</I>) 種子抽出物の抗酸化活性
• Antioxidant Activity of Nigella Nigella

Abstract

The effects of nigella (Nigella sative L.) seeds and rosemary (Rosmarinus officinalis L.) extracts on autoxidation of corn oil were investigated. Both water and ethanolic extracts of the two plants displayed an antioxidant activity (AA) when β-carotene emulsion was used as substrate. Also, they retarded the oxidative deterioration of triglycerides in corn oil at accelerated temperature (100°C), The AA of ethanolic extracts exceeded those of water. Among the four extracts, ethanolic nigella seeds extract was superior to others in preventing the oil oxidation and the AA was essentially the same as that of t-butylhydroquinone (2-t-butylbenzene-1, 4-diol).

Journal

• Journal of Japan Oil Chemists' Society

  Journal of Japan Oil Chemists' Society 47 (5), 475-480,525, 1998

  Japan Oil Chemists' Society

Keywords

• nigella seeds
• rosemary
• extraction
• antioxidant
• totox value

Details

• CRID: 1390282679068279936
• NII Article ID: 130001015461
• NII Article ID: 10002275738
• NII Book ID: AN10512582
• DOI: 10.5650/jos1996.47.475
• ISSN: 18841996
• ISSN: 13418327
• NDL BIB ID: 4481773
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4481773
• Web Site: https://www.jstage.jst.go.jp/article/jos1996/47/5/47_5_475/_pdf
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed