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Effect of microwave radiation on the antioxidant activity of black cumin seed.
Acta Sci Pol Technol Aliment. 2019 Jul-Sep; 18(3):257-268.AS

Abstract

BACKGROUND

Black cumin seed contains considerable amounts of bioactive phenolics that have physiological activity and antioxidant potency, which may be boosted by microwave radiation. The core objective of the study was to evaluate the influence of microwave radiation on the antioxidant activity of cumin seed as a function of pretreatment time and extract concentration.

METHODS

In this study, total flavonoid content (TFC) and antioxidant activity of methanol (CME), 70% methanol in water (CMW), ethanol (CEE) and 70% ethanol in water (CEW) extracts of microwaved radiated cumin seed were measured. The antioxidant activity was determined using a Folin-Ciocalteu assay, phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. To predict antioxidant potency, FTIR spectra of extracts were also recorded.

RESULTS

Microwave pretreatment significantly reduced the TFC with the pretreatment time. Antioxidant activity increased with increasing pretreatment time and extract concentration in all extracts. Aqueous methanolic extract from radiated seeds appeared to display the highest effectiveness. The results from FT-IR of ex- tracts indicating the existence of multiple functional groups were comparable to those obtained from multiple antioxidative assays. The antioxidant effectiveness of the samples was ranked: CMW > CEW > CME > CEE.

CONCLUSIONS

Both treatment duration and extract concentration were found to be critical factors in determin- ing the overall quality of the product. The present study revealed important information for using black cumin seed in developing food products with high antioxidant potency.

Authors+Show Affiliations

Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31569908

Citation

Hossen, Jewel, and Abbas Ali. "Effect of Microwave Radiation On the Antioxidant Activity of Black Cumin Seed." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 18, no. 3, 2019, pp. 257-268.
Hossen J, Ali A. Effect of microwave radiation on the antioxidant activity of black cumin seed. Acta Sci Pol Technol Aliment. 2019;18(3):257-268.
Hossen, J., & Ali, A. (2019). Effect of microwave radiation on the antioxidant activity of black cumin seed. Acta Scientiarum Polonorum. Technologia Alimentaria, 18(3), 257-268. https://doi.org/10.17306/J.AFS.0671
Hossen J, Ali A. Effect of Microwave Radiation On the Antioxidant Activity of Black Cumin Seed. Acta Sci Pol Technol Aliment. 2019 Jul-Sep;18(3):257-268. PubMed PMID: 31569908.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of microwave radiation on the antioxidant activity of black cumin seed. AU - Hossen,Jewel, AU - Ali,Abbas, PY - 2019/10/2/entrez PY - 2019/10/2/pubmed PY - 2020/3/7/medline KW - antioxidant activity KW - black cumin KW - microwave pretreatment KW - scavenging activity SP - 257 EP - 268 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 18 IS - 3 N2 - BACKGROUND: Black cumin seed contains considerable amounts of bioactive phenolics that have physiological activity and antioxidant potency, which may be boosted by microwave radiation. The core objective of the study was to evaluate the influence of microwave radiation on the antioxidant activity of cumin seed as a function of pretreatment time and extract concentration. METHODS: In this study, total flavonoid content (TFC) and antioxidant activity of methanol (CME), 70% methanol in water (CMW), ethanol (CEE) and 70% ethanol in water (CEW) extracts of microwaved radiated cumin seed were measured. The antioxidant activity was determined using a Folin-Ciocalteu assay, phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. To predict antioxidant potency, FTIR spectra of extracts were also recorded. RESULTS: Microwave pretreatment significantly reduced the TFC with the pretreatment time. Antioxidant activity increased with increasing pretreatment time and extract concentration in all extracts. Aqueous methanolic extract from radiated seeds appeared to display the highest effectiveness. The results from FT-IR of ex- tracts indicating the existence of multiple functional groups were comparable to those obtained from multiple antioxidative assays. The antioxidant effectiveness of the samples was ranked: CMW > CEW > CME > CEE. CONCLUSIONS: Both treatment duration and extract concentration were found to be critical factors in determin- ing the overall quality of the product. The present study revealed important information for using black cumin seed in developing food products with high antioxidant potency. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/31569908/Effect_of_microwave_radiation_on_the_antioxidant_activity_of_black_cumin_seed_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -
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