Antioxidant activity, physico-chemical properties, and bioactive compounds of seeds and oil impacted by microwave processing technique.

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.