Nutritional and antioxidant activities of newly released black cumin (Nigella sativa) seed varities: suitability for food and industrial uses
Year: 2024
Type: article
Abstract: Black cumin (Nigella sativa) is an herbaceous spice that is grown worldwide, including in Ethiopia. To date, only small numbers of improved varieties of black cumin seeds have been produced by farmers in Ethiopia, and their composition has not been studied. Therefore, it is important to evaluate the composition of such improved varieties since black cumin seeds are often affected by geographical differences, climate, soil, harvesting and storage. This study investigated the nutritional and ant-nutritional composition of Improved Black Cumin (Nigella sativa L.) Seeds and the physicochemical properties and antioxidant profiles of the oil. All the analyses were conducted according to official standard procedures with grade chemicals and reagents. The results of the study showed that the proximate composition (mg/100 g dwb) significantly (P < 0.05) varied and ranged from moisture (4.39–6.78), crude protein (18.22–23.05), crude fiber (5.11–8.60), crude fat (41.25–43.50), total ash (3.33–4.97), utilizable carbohydrates (15.42–31.70) and gross energy (476.23–548.81 kcal/100 g). The mineral concentrations (mg/100 g) of the black cumin seed varieties also significantly (P < 0.05) varied and ranged from 492.6–570 calcium, 659.15–826.065 potassium, 25.75–66.465 iron, 317–704 phosphorus, 5.395–7.365 zinc, and 71.585–98.215 sodium. The results of the ant nutritional (mg/100 g, dwb) analyses were significantly different (P < 0.05) and ranged from 29.99–71.42 for phytate, 10.63–26.25 for tannin, and 1.35–1.56 for oxalate. The results of the study showed that black cumin seeds provide a significant amount of essential nutrients but are low in nutrient content. Specifically, the lagom variety contained significantly greater amounts of crude protein, crude fat, crude ash and iron. The total phenolic content of the black cumin seeds ranged from 98.84–194.30 mg GAE/g, and the total flavonoid content ranged from 15.10–48.01 mg CE/g. The current study revealed that the total phenolic and total flavonoid contents differed greatly among the different black cumin varieties, indicating that these compounds can be used as potential sources of antioxidants. The crude oil yield of the black cumin seeds varied significantly (P < 0.05) and ranged from 29.55–72.1%. The physicochemical properties of the black cumin seed oils varied significantly (P < 0.05), with acid values ranging from 0.064–0.085 mg KOH/g and peroxide values ranging from 0.609–1.143 mg equiv. O2/kg, a saponification value of 141.253–215.05 mg KOH/g, which is suitable for food and industrial applications. The results of the current study also indicated that black cumin seed oils contained appreciable crude oil yield and excellent physicochemical properties, making them potential sources of edible oil and useful for industrial use. Hence, increasing the production of these nutrient-rich black cumin varieties will aid in new product development, food supplementation and fortification. Therefore, black cumin seed varieties could be used for fortification, formulation or supplementation of other food materials.
Source: Cogent Food & Agriculture
Authors: Lelise Asefa, Habtamu Fekadu Gemede
Institution: Wollega University
Language: English
Subfield: Complementary and alternative medicine
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
Funder: Wollega University
OpenAlex ID: W4403573704