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Mustafa Kiralan - One of the best experts on this subject based on the ideXlab platform.
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Cold pressed Black Cumin (Nigella sativa L.) seed oil
Cold Pressed Oils, 2020Co-Authors: Onur Ketenoglu, Mustafa Kiralan, S. Sezer Kiralan, Gülcan Özkan, Mohamed Fawzy RamadanAbstract:Abstract Black Cumin (Nigella sativa) is an annual herbaceous plant belonging to the Ranunculaceae family. The seeds of Black Cumin have been used in different traditional foods such as bakery products, confectionery, and drinks. The seeds are used in Asian countries as folk medicine to treat some diseases. Black Cumin seeds are rich in fixed oil (approximately up to 42%) depending on geographic location, cultivar, and growing conditions. The oils were obtained from Black Cumin seeds with different extraction techniques. Among these techniques, the cold pressing method is popular due to consumers’ desire for natural and healthy foods. Cold pressed Black Cumin oils (CPBCO) contain high levels of polyunsaturated fatty acids (~ 60% of total fatty acids), followed by monounsaturated fatty acids (~ 24% of total fatty acids). The major fatty acids in CPBCO are linoleic, oleic, and palmitic acids, accounting for 58%, 24%, and 12%, respectively. Besides fatty acids, CPBCO contains some minor compounds such as sterols, tocols, phenolics, carotenoids, and essential aroma compounds. Most of these compounds have biological properties and contribute to human health. In particular, γ-tocopherol and β-tocotrienol are rich in CPBCO and these compounds exhibit strong antioxidant activity. Besides, thymoquinone is an important minor compound for CPBCO and contributes to human health and organoleptic properties. This chapter highlights the composition, biological activities, and applications of CPBCO.
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Changes in Volatile Compounds of Black Cumin Oil and Hazelnut Oil by Microwave Heating Process
Journal of the American Oil Chemists' Society, 2015Co-Authors: Mustafa Kiralan, S. Sezer KiralanAbstract:Black Cumin and hazelnut oils were subjected to a heating process in a microwave oven for a duration of 2, 4, 6 and 8 min at a constant frequency of 2450 MHz and a power of 0.45 kW. The ultraviolet absorption and volatile products of the oils were investigated in detail during the processes. The experimental evidences obtained show that K232 and K270 parameters reach values of 4.69 and 1.30 for Black Cumin oil, 3.22 and 1.75 for hazelnut oil, respectively with the increment of heating time. The headspace SPME method was used to analyze volatile compounds extracted from Black Cumin and hazelnut oils being exposed to the microwave heating process. The SPME–GC/MS method allowed the detection of 17 identified volatile compounds (hexanal, α-thujene, α-pinene, sabinene, β-pinene, 2-heptenal, α-terpinene, limonene, p-cymene, γ-terpinene, E-2-octenal, nonanal, 4-terpineol, thymoquinone, E,E-2,4-decadienal, α-longipinene and isolongifolene) in Black Cumin oils. Of the products, hexanal, 2-heptenal, E-2-octenal, nonanal and E,E-2,4-decadienal were determined to be the predominant volatile oxidation products. In fact, the hexanal was found as a major volatile oxidation compound and reached a local maximum point of 7.41 × 106 AU at the end of heating. On the other hand, only 8 volatile oxidation products (hexanal, heptanal, 2-heptenal, nonanal, E-2-decenal, E,Z-2,4-decadienal, E,E-2,4-decadienal and E-2-tridecenal) were identified in hazelnut oils as a consequence of the heating process. Based on the experimental evidence observed, it is reasonable to conclude that the nonanal content dramatically increased at the end of heating and reached a value of 9.22 × 106 AU.
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Changes in Volatile Compounds of Black Cumin (Nigella Sativa L.) Seed Oil During Thermal Oxidation
International Journal of Food Properties, 2014Co-Authors: Mustafa KiralanAbstract:This study examined the oxidation stability and volatile compounds in samples of Black Cumin seed oil at 60 and 100°C. Oxidative changes of Black Cumin oils followed by periodic determination of its conjugated dienes and trienes during accelerated conditions (60 and 100°C). Black Cumin oil showed high resistance to oxidation during thermal oxidation (60 and 100°C). In addition to oxidative stability, volatile compounds in the oil were determined by headspace solid phase microextraction with gas chromatography-mass spectrometry analysis technique. The major componenent of the oil was p-cymene (44.77%) followed by thymoquinone (28.62%). Some volatile compounds were lost rapidly during thermal oxidation at the end of storage. Levels of thymoquinone, 4-terpineol, α-longipinene, carvacrol, and isolongifolene reduced slowly and remained more stable during storage at two temperatures (60 and 100°C).
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volatile compounds of Black Cumin seeds nigella sativa l from microwave heating and conventional roasting
Journal of Food Science, 2012Co-Authors: Mustafa KiralanAbstract:The volatile compounds in raw, conventionally roasted and microwave roasted Black Cumin (Nigella sativa L.) seeds at 0.45 kW for 2, 4, and 8 min, were analyzed by headspace-SPME gas chromatography-mass spectrometry. Among the 38 volatile compounds identified, the major compounds were thymoquinone and p-cymene in all samples. The levels of these compounds decreased with roasting. However, concentrations of pyrazines and furans increased significantly as a result of roasting and these compounds may affect the flavor of roasted Black Cumin seeds. Methyl pyrazine and 2,5-dimethylpyrazine were major pyrazines, formed at high concentration in seeds roasted for 8 min and in conventional roasting.
Houshang Ghamarnia - One of the best experts on this subject based on the ideXlab platform.
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Determination of water requirement, single and dual crop coefficients of Black Cumin (Nigella sativa L.) in a semi-arid climate
Irrigation Science, 2013Co-Authors: Houshang Ghamarnia, Elham Miri, Mokhtar GhobadeiAbstract:Crop coefficients of some plants have been provided by the Food and Agricultural Organization albeit crop coefficients for different medicinal plants such as Black Cumin (Nigella sativa L.) have not been determined so far. Experiments were carried out during 2 years (2010 and 2011) to determine the water requirements, single and dual crop coefficients of Black Cumin using drainable lysimeter in a semi-arid region. In this study, Black Cumin water requirement was determined to be 724 mm by water balance method. The reference evapotranspiration was estimated by Penman–Monteith method. Finally, single and base crop coefficients for initial, development, middle and final stages of Black Cumin growth were determined to be as 0.59, 0.91, 1.29, 0.78 and 0.24, 0.71, 1.09 0.78, respectively. In order to estimate Black Cumin evapotranspiration by meteorological parameters, multiple regression models were presented. The results of the study showed that the determination of Black Cumin water requirements with dual crop coefficients had a less difference as compared to the results obtained from regression model. The total dry matter produced was 9.48 kg/ha per mm of irrigation water applied, seed yield was 3.10 kg/ha per mm of irrigation water applied, and oil content was 31 %.
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Water stress effects on different Black Cumin (Nigella sativa L.) components in a semi-arid region
International Journal of Agronomy and Plant Production, 2013Co-Authors: Houshang Ghamarnia, Z. JaliliAbstract:Black Cumin is a medicinal plant with economic influences, especially in medicine production. An experiment was conducted to evaluate the effects of various water stress treatments on different Black Cumin (Nigella sativa L.) parameters in polyethylene pots with 0.40 m in diameter and 0.60 m height. For this purpose, experiment over the past two years (2011 and 2012) in a randomized complete block was designed in three replications. Treatments were consisting of 40, 60, 80 and 100 percent of water requirement. The results showed that with increasing water stress, all evaluated parameters of Black Cumin such as seed yield, oil yield and water use efficiency based on seed and oil yield significantly decreased. The water use efficiency decreases based on seed and oil yield for different treatments with water stress of 40, 60 and 80% in comparison to the control treatment, were approximately (97.5, 99.5), (84, 95) and (54, 70)% respectively. These results demonstrated that Black Cumin is a sensitive medicinal plant to water stress. The water stress threshold value for Black Cumin was determined at 80 % crop water requirement and seed and oil yield decrement per unit of water stress were obtained as 1.60 and 1.70 % respectively.
Gouranga Biswas - One of the best experts on this subject based on the ideXlab platform.
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Immune responses to methanolic extract of Black Cumin (Nigella sativa) in rainbow trout (Oncorhynchus mykiss).
Fish & shellfish immunology, 2017Co-Authors: Yasemin Celik Altunoglu, Soner Bilen, Ferhat Ulu, Gouranga BiswasAbstract:Abstract The immune stimulating effects of the methanolic extract of Black Cumin (Nigella sativa) in rainbow trout (Oncorhynchus mykiss) was evaluated. Variable concentrations of Black Cumin methanolic extract [0 (Control), 0.1 and 0.5 g kg−1 of feed] were individually added to the basal diet and rainbow trout was fed for 30 days to assess the innate immune responses and growth performance. Feed conversion ratio significantly decreased in the group fed with 0.5 g kg−1 Black Cumin extract. Respiratory burst activity was observed to be the highest in the 0.5 g kg−1 Black Cumin extract fed group. Lysozyme and myeloperoxidase activities were significantly increased in fish of experimental groups compared to control (P 0.05) after challenged with Aeromonas hydrophila. The results indicate that the methanolic extract of Black Cumin is a stimulator of some innate humoral immune responses, but it is ineffective for cytokine-related gene trancriptions in rainbow trout.
S.h. Mustafa - One of the best experts on this subject based on the ideXlab platform.
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Impact of soil water stress on Nigellone oil content of Black Cumin seeds grown in calcareous-gypsifereous soils
Agricultural Water Management, 2011Co-Authors: A.w. Al-kayssi, R.m. Shihab, S.h. MustafaAbstract:Abstract Nigellone (dithymoquinone) is the main active constituent of volatile oil of Black Cumin (Nigella sativa) seeds. It is presently used in traditional medicines, for culinary as ornamentals, and is also considered for its abundant nectar secretion. While Black Cumin, investigated recently (for the oil, essential oil, and other biologically active constituents of their seeds) the effects of deficit irrigation on seeds Nigellone content produced on gypsifereous soils are not known. Randomized complete block design experiments were conducted with three replications and four irrigation treatments on soils with five different gypsum contents over two growing seasons (2008–2009 and 2009–2010). These experiments aim to monitor and quantify water stress and Nigellone volatile oil content of Black Cumin as a function of crop water stress index and soil gypsum content. The soil gypsum content treatments were 60.0 (G1), 137.6 (G2), 275.2 (G3), 314.2 (G4) and 486.0 (G5) g kg−1. Three irrigation treatments were based on replenishing the 0.60 m deep root zone to field capacity when the maximum allowable depletion (MAD) of the available soil water holding capacity of 25% (I1), 50% (I2) and 75% (I3) were maintained in the crop experiments. A dryland treatment (fully stressed, I4) was also included. The lower (non-stressed) and upper (stressed) baselines were measured to calculate crop water stress index. The crop water stress index behaved as expected, dropping to near zero following an irrigation and increasing gradually as Black Cumin plants depleted soil water reserves. The seasonal mean values of crop water stress index for the irrigation treatments; I1, I2, and I3 were increased from 0.189, 0.287, 0.380 to 0.239, 0.366, 0.467, respectively when the soil gypsum content increased from 60.0 to 486.0 g kg−1. The highest Nigellone volatile oil content of Black Cumin seeds was obtained for G1I1 treatment (5.1 g kg−1) while the lowest content (3.5 g kg−1) was obtained for G5I1 treatment. Equations that can be used to predict the Nigellone volatile oil content of Black Cumin seeds were developed for the three irrigation schedules of different maximum allowable depletion of available soil water holding capacity using the relationships between the Nigellone volatile oil content and the seasonal mean crop water stress index for different soil gypsum contents. The relationships between Black Cumin seed yield, Nigellone volatile oil content and seasonal mean crop water stress index values were primarily linear. These relations can be used to predict the yield of Black Cumin seeds, seeds Nigellone volatile oil content, and irrigation timing in soils with different soil gypsum contents. Thus, the obtained data will be beneficial for further research.
Yasemin Celik Altunoglu - One of the best experts on this subject based on the ideXlab platform.
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Immune responses to methanolic extract of Black Cumin (Nigella sativa) in rainbow trout (Oncorhynchus mykiss).
Fish & shellfish immunology, 2017Co-Authors: Yasemin Celik Altunoglu, Soner Bilen, Ferhat Ulu, Gouranga BiswasAbstract:Abstract The immune stimulating effects of the methanolic extract of Black Cumin (Nigella sativa) in rainbow trout (Oncorhynchus mykiss) was evaluated. Variable concentrations of Black Cumin methanolic extract [0 (Control), 0.1 and 0.5 g kg−1 of feed] were individually added to the basal diet and rainbow trout was fed for 30 days to assess the innate immune responses and growth performance. Feed conversion ratio significantly decreased in the group fed with 0.5 g kg−1 Black Cumin extract. Respiratory burst activity was observed to be the highest in the 0.5 g kg−1 Black Cumin extract fed group. Lysozyme and myeloperoxidase activities were significantly increased in fish of experimental groups compared to control (P 0.05) after challenged with Aeromonas hydrophila. The results indicate that the methanolic extract of Black Cumin is a stimulator of some innate humoral immune responses, but it is ineffective for cytokine-related gene trancriptions in rainbow trout.