Oubannin Samira, Jadouali Si Mohamed, Atifi Hajar, Bijla Laila, Ibourki Mohamed, Gagour Jamila, Bouzid Hasna Ait, Aabd Naima Ait, Bouyahya Abdelhakim, Harhar Hicham, Goh Khang Wen, Ming Long Chiau, Razi Pakhrur, Gharby Saïd
Biotechnology Analytical Sciences and Quality Control Laboratory, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, 80000, Morocco.
Laboratory of Biotechnology, Bioanalysis and Bioinformatics, SST Khenifra, Sultan Moulay, Sliman University, Morocco.
Heliyon. 2024 Sep 14;10(18):e37603. doi: 10.1016/j.heliyon.2024.e37603. eCollection 2024 Sep 30.
Strongly anti-oxidant and medicinal, L (NS) is utilized in conventional medicine to address a range of illnesses, including gastrointestinal, inflammatory and rheumatic illnesses. This study was carried out to investigate the effects of microwave processing on the physico-chemical properties of Moroccan-grown Nigella sativa seeds and oils, as well as to investigate the antioxidant qualities of black cumin oils under conditions of accelerated oxidation. The study's specific goal was to ascertain the effects of varying microwave power levels (500 and 750 W) and roasting times (5, 10, and 15 min) on the black cumin oils' quality indices, fatty acid and sterol content, carotenoid and chlorophyll levels, mineral profile, tocopherol amount, and overall antioxidant activity. To this end, the seeds of black cumin were roasted at two power levels (500 and 750 W) and for three different periods (5, 10, and 15 min) in a microwave oven. The obtained results show that the duration and the processing power did not significantly influence the amount of sterols and fatty acids. In contrast, the quality indices, physico-chemical properties, carotenoid and chlorophyll contents, mineral profile, and tocopherol amount were influenced by the microwave processing. A significant decline in the antioxidant activity was recorded from 45.01 ± 0.81 % (unroasted cumin seeds) to 4.32 ± 0.91 % (750 W/5 min). Based on these findings, the black cumin oil preparations should be handled carefully and the oil must be protected once extracted. The stability and preservation of antioxidants are crucial steps against pro-oxidant and inflammatory conditions that could favour cellular senescence and accelerate aging processes.
L（NS）具有很强的抗氧化性和药用价值，在传统医学中用于治疗一系列疾病，包括胃肠道疾病、炎症性疾病和风湿性疾病。本研究旨在调查微波处理对摩洛哥种植的黑种草种子和油的物理化学性质的影响，以及研究在加速氧化条件下黑孜然油的抗氧化特性。该研究的具体目标是确定不同微波功率水平（500和750瓦）和烘焙时间（5、10和15分钟）对黑孜然油的质量指标、脂肪酸和甾醇含量、类胡萝卜素和叶绿素水平、矿物质成分、生育酚含量以及总体抗氧化活性的影响。为此，将黑孜然种子在微波炉中以两种功率水平（500和750瓦）和三个不同时间段（5、10和15分钟）进行烘焙。获得的结果表明，持续时间和处理功率对甾醇和脂肪酸的含量没有显著影响。相比之下，质量指标、物理化学性质、类胡萝卜素和叶绿素含量、矿物质成分以及生育酚含量受到微波处理的影响。抗氧化活性从45.01±0.81%（未烘焙的孜然种子）显著下降至4.32±0.91%（750瓦/5分钟）。基于这些发现，黑孜然油制剂应小心处理，提取后的油必须加以保护。抗氧化剂的稳定性和保存是对抗可能促进细胞衰老和加速衰老过程的促氧化剂和炎症状态的关键步骤。
