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Year 2025, Early View, 1 - 1

Selvi Songül Boğa Özkan , Ebru Kondolot Solak

Abstract

Project Number

FDK-2023-8611

References

  • [1] Silva, A. F. C., Haris, P. I., Serralheiro, M. L., Pacheco, R., “Mechanism of action and the biological activities of Nigella sativa oil components”, Food Bioscience, 38: 100783, (2020). DOI: https://doi.org/10.1016/j.fbio.2020.100783
  • [2] Ahmed, I. A. M., Alqah, H. A., Saleh, A., Al-Juhaimi, F. Y., Babiker, E. E., Ghafoor, K., Hassan, A. B., Osman, M. A., Fickak, A., “Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract”, LWT, 137:110389, (2021). DOI: https://doi.org/10.1016/j.lwt.2020.110389
  • [3] Al Juhaimi, F., Figueredo, G., Ozcan, M. M., & Chalard, P., “Comparison of chemical constituents of essential oils of black cumin (Nigella sativa L.)”, Asian Journal of Chemistry, 25(18): 10407–10409, (2013). DOI: https://doi.org/10.14233/ajchem.2013.15582
  • [4] Dalli, M., Azizi, S. E., Kandsi, F., & Gseyra, N., “Evaluation of the in vitro antioxidant activity of different extracts of Nigella sativa L. seeds, and the quantification of their bioactive compounds”, Materials Today Proceedings, 45: 7259–7263, (2021). DOI: https://doi.org/10.1016/j.matpr.2020.12.743
  • [5] Tami, S. H., Aly, E., Darwish, A. A., & Mohamed, E. S., “Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties”, Food Bioscience, 47: 101752, (2022). DOI: https://doi.org/10.1016/j.fbio.2022.101752
  • [6] Thakur, S., Kaurav, H., & Chaudhary, G., “Nigella sativa (Kalonji): A black seed of miracle”, International Journal of Research and Review, 8(4): 342–357, (2021). DOI: https://doi.org/10.52403/ijrr.20210441
  • [7] Toma, C. C., Olah, N. K., Vlase, L., Mogoșan, C., & Mocan, A., “Comparative studies on polyphenolic composition, antioxidant and diuretic effects of Nigella sativa L. (black cumin) and Nigella damascena L. (lady-in-a-mist) seeds”, Molecules, 20(6): 9560–9574, (2015). DOI: 10.3390/molecules20069560
  • [8] Bettaieb Rebey, I., Bourgou, S., Detry, P., Wannes, W.A., Kenny, T., Ksouri, R., Sellami, I.H., Fauconnier, M.L., “Green extraction of fennel and anise edible oils using bio-based solvent and supercritical fluid: Assessment of chemical composition, antioxidant property, and oxidative stability”, Food and Bioprocess Technology, 12: 1798–1807, (2019). DOI: https://doi.org/10.1007/s11947-019-02341-8
  • [9] Bourgou, S., Bettaieb, R. I., Dakhlaoui, S., Msaada, K., Saidani, T. M., Ksouri, R., Fauconnier, M., Hamrouni, S., I., “Green extraction of oil from Carum carvi seeds using bio-based solvent and supercritical fluid: Evaluation of its antioxidant and anti-inflammatory activities”, Phytochemical Analysis, 31: 37–45, (2019). DOI: 10.1002/pca.2864
  • [10] Angers, P., Morales, M.R., Simon, J.E., “Fatty acid variation in seed oil among Ocimum species”, Journal of American Oil Chemists’ Society, 73: 393–395, (1996). DOI: https://doi.org/10.1007/BF02523437
  • [11] Cheikh, R. S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., Attia, H., “Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction”, Food Chemistry, 101: 673–681, (2007). DOI: https://doi.org/10.1016/j.foodchem.2006.02.022
  • [12] Hamrouni S. I., Kchouk, M.E., Marzou, B., “Lipid and aroma composition of black cumin (Nigella sativa L.) seeds from Tunisia”, Journal of Food Biochemistry, 32: 335–352, (2008). DOI: https://doi.org/10.1111/j.1745-4514.2008.00161.x
  • [13] Kiralan, M., Özkan, G., Bayrak, A., Ramadan, M.F., “Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods”. Industrial Crops and Products, 57: 52–58, (2014). DOI: https://doi.org/10.1016/j.indcrop.2014.03.026
  • [14] Nour, A.H., Elhussein, S.A., Osman, N.A., Nour, A.H., “Characterization and chemical composition of the fixed oil of fourteen basil (Ocimum basilicum L.) accessions grown in Sudan”, International Journal of Chemical Technology, 2: 113–119, (2009). DOI: 10.3923/ijct.2009.52.58
  • [15] Mamun, M. A. Absar, N., “Major nutritional compositions of black cumin seeds–cultivated in Bangladesh and the physicochemical characteristics of its oil”, International Food Research Journal, 25(6): 2634–2639, (2018). DOI: https://www.researchgate.net/publication/330106433
  • [16] Abdel H. M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., Li, L., “Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract”, Food Chemistry, 303: 125400, (2020). DOI: 10.1016/j.foodchem.2019.125400
  • [17] Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Parry, J., Su, L., Luther, M., Whittaker, P., Yu, L., “Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils”, Journal of Agricultural and Food Chemistry, 53:66–573, (2005). DOI: 10.1021/jf048615t
  • [18] Pérez, M., Dominguez-López, I., Lamuela-Raventós, R.M., “The Chemistry Behind the Folin–Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern”, Journal of Agricultural and Food Chemistry, 71(46): 17543-17553, (2023). DOI: 10.1021/acs.jafc.3c04022
  • [19] Dalli, M., Azizi, S., Kandsi, F., Gseyra, N., “Evaluation of the in vitro antioxidant activity of different extracts of Nigella sativa L. seeds, and the quantification of their bioactive compounds”, Materials Today: Proceedings, 45:8, 7259-7263, (2021). DOI: https://doi.org/10.1016/j.matpr.2020.12.743
  • [20] Gueffai, A., Gonzalez-Serrano, D.J., Christodoulou, M.C., Orellana-Palacios, J.C., Ortega, M.L.S., Ouldmoumna, A., Kiari, F.Z., Ioannou, G.D., Kapnissi-Christodoulou, C.P., Moreno, A., Hadidi, M., “Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity”, Biomolecules, 12: 1311, (2022). DOI: 10.3390/biom12091311
  • [21] Silva, A. F. C., Haris, P. I., Serralheiro, M. L., & Pacheco, R., “Mechanism of action and the biological activities of Nigella sativa oil components”, Food Bioscience, 38:100783, (2020). DOI: https://doi.org/10.1016/j.fbio.2020.100783
  • [22] Balasubramanian, S., Roselin, P., Singh, K. K., Zachariah, J., & Saxena, S. N., “Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices”, Critical Reviews in Food Science and Nutrition, 56(10): 1585–1607, (2016). DOI: 10.1080/10408398.2012.759901
  • [23] Alkhatib, D.H., Jaleel, A., Tariq, M.N.M., Feehan, J., Apostolopoulos, V., Cheikh, I.L., Stojanovska, L., Dhaheri, A.S.A., “The Role of Bioactive Compounds from Dietary Spices in the Management of Metabolic Syndrome: An Overview”, Nutrients, 14(1):175, (2022). DOI: 10.3390/nu14010175
  • [24] Hussain, S., Rukhsar, A., Iqbal, M., Ain, Q., Fiaz, J., Akhtar, N., Afzal, M., Ahmad, N., Ahmad, I., Mnif, W., Khalid, M.H., “Phytochemical profile, nutritional and medicinal value of Nigella sativa”, Biocatalysis and Agricultural Biotechnology, 60: 103324, (2024). DOI: https://doi.org/10.1016/j.bcab.2024.103324
  • [25] Sharifi, P., Shirani Bidabadi, S., “Protection against salinity stress in black cumin involves karrikin and calcium by improving gas exchange attributes, ascorbate–glutathione cycle and fatty acid compositions”, SN Applied Sciences, 2, 2010, (2020). DOI: https://doi.org/10.1007/s42452-020-03843-3
  • [26] Ahmed, S., Zahoor, A., Ibrahim, M., Younus, M., Nawaz, S., Naseer, R., Akram, Q., Deng, C.L., Ojha, S.C., “Enhanced Efficacy of Direct-Acting Antivirals in Hepatitis C Patients by Coadministration of Black Cumin and Ascorbate as Antioxidant Adjuvants”, Oxidative Medicine and Cellular Longevity, 7087921, (2020). DOI: 10.1155/2020/7087921
  • [27] Hallajzadeh, J., Milajerdi, A., Mobini, M., Amirani, E., Azizi, S., Nikkhah, E., Bahadori, B., Sheikhsoleimani, R., Mirhashemiet, S.M., “Effects of Nigella sativa on glycemic control, lipid profiles, and biomarkers of inflammatory and oxidative stress: A systematic review and meta-analysis of randomized controlled clinical trials”, Phytotherapy Research, 34: 2586–2608, (2020). DOI: 10.1002/ptr.6708
  • [28] Erdoğan, Ü., Erbaş, S., Muhammed, M. T., Onem, E., Soyocak, A., Ak, A., “Isolation and characterization of thymoquinone from Nigella sativa essential oil: antioxidant and antibacterial activities, molecular modeling studies, and cytotoxic effects on lung cancer A549 cells”, Journal of Essential Oil Bearing Plants, 27(3). 787–803, (2024). DOI: https://doi.org/10.1080/0972060X.2024.2352418
  • [29] Kiralan, M., Ulaş, M., Özaydin, A., Özdemır, N., Özkan, G., Bayrak, A. and Ramadan, M.F., “Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions”, Journal of Food Biochemistry, 41: e12272, (2017). DOI: https://doi.org/10.1111/jfbc.12272
  • [30] Erdoğan, Ü., Özmen, Ö., Özer, M, “Wound Healing, Anti-analgesic, and Antioxidant Activity of Nigella sativa Linn., Essential Based Topical Formulations in Rat Model Experimental Skin Defects”, Journal of Essential Oil Bearing Plants, 26(1). 45–60, (2023). DOI: https://doi.org/10.1080/0972060X.2023.2176263
  • [31] Choudhury, S., Islam, N., Khan, M., Ahiduzzaman, Masum, M.I., Ali, A., “Effect of extraction methods on physical and chemical properties and shelf life of black cumin (Nigella sativa L.) oil”, Journal of Agriculture and Food Research, 14, 100836, (2023). DOI: 10.1016/j.jafr.2023.100836
  • [32] Bourgou, S., Rebey, I.B., Kaab, S.B., Hammami, M., Dakhlaoui, S., Sawsen, S., Msaada, K., Isoda, H., Ksouri, R., Fauconnier, M.L. “Green Solvent to Substitute Hexane for Bioactive Lipids Extraction from Black Cumin and Basil Seeds”, Foods, 10(7): 1493, (2021). DOI: https://doi.org/10.3390/foods10071493
  • [33] Nazari, A., Zarringhalami, S., Asghari, B., “Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt”, Food Bioscience, 53: 102437, (2023). DOI: https://doi.org/10.1016/j.fbio.2023.102437

Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa)

Year 2025, Early View, 1 - 1

Selvi Songül Boğa Özkan , Ebru Kondolot Solak

Abstract

Nigella sativa, commonly known as black cumin, is renowned for its healing properties and diverse bioactive compounds. This study investigates the extraction of black cumin using various techniques, including Soxhlet, ultrasonic, and maceration methods, examining the effects of different solvents and extraction temperatures. The total phenolic content and antioxidant capacity of the extracts obtained from each method were determined and evaluated, with antioxidant contents measured as DPPH equivalents. Extracts obtained from the Nigella sativa plant were examined using three different methods (Soxhlet, ultrasonic, maceration) and three solvents (acetone, DI water, ethanol), with the best results achieved using ethanol as a solvent and the ultrasonic method at 45 °C. The ultrasonic method was observed to be the most effective in terms of antiradical and phenolic content. These findings highlight the potential of black cumin as a natural therapeutic agent. Total phenolic content, a crucial metric for assessing phenolic compounds, offers insights into the potential health benefits of these extracts due to their antioxidant and anti-inflammatory properties. Evaluating the antioxidant properties is equally important, as antioxidants neutralize harmful free radicals, reducing oxidative stress and cellular damage. Rigorous analytical procedures ensured accuracy and reliability in quantifying both total phenolic content and antioxidant capacity. The findings identify the most suitable extraction conditions, optimizing the bioactive potential of black cumin. This comprehensive analysis provides a foundation for utilizing black cumin as a potent source of natural therapeutic agents with significant phenolic and antioxidant properties.

Keywords

Nigella sativa Black cumin Extraction Antioxidant Total phenolic

Project Number

FDK-2023-8611

References

  • [1] Silva, A. F. C., Haris, P. I., Serralheiro, M. L., Pacheco, R., “Mechanism of action and the biological activities of Nigella sativa oil components”, Food Bioscience, 38: 100783, (2020). DOI: https://doi.org/10.1016/j.fbio.2020.100783
  • [2] Ahmed, I. A. M., Alqah, H. A., Saleh, A., Al-Juhaimi, F. Y., Babiker, E. E., Ghafoor, K., Hassan, A. B., Osman, M. A., Fickak, A., “Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract”, LWT, 137:110389, (2021). DOI: https://doi.org/10.1016/j.lwt.2020.110389
  • [3] Al Juhaimi, F., Figueredo, G., Ozcan, M. M., & Chalard, P., “Comparison of chemical constituents of essential oils of black cumin (Nigella sativa L.)”, Asian Journal of Chemistry, 25(18): 10407–10409, (2013). DOI: https://doi.org/10.14233/ajchem.2013.15582
  • [4] Dalli, M., Azizi, S. E., Kandsi, F., & Gseyra, N., “Evaluation of the in vitro antioxidant activity of different extracts of Nigella sativa L. seeds, and the quantification of their bioactive compounds”, Materials Today Proceedings, 45: 7259–7263, (2021). DOI: https://doi.org/10.1016/j.matpr.2020.12.743
  • [5] Tami, S. H., Aly, E., Darwish, A. A., & Mohamed, E. S., “Buffalo stirred yoghurt fortified with grape seed extract: New insights into its functional properties”, Food Bioscience, 47: 101752, (2022). DOI: https://doi.org/10.1016/j.fbio.2022.101752
  • [6] Thakur, S., Kaurav, H., & Chaudhary, G., “Nigella sativa (Kalonji): A black seed of miracle”, International Journal of Research and Review, 8(4): 342–357, (2021). DOI: https://doi.org/10.52403/ijrr.20210441
  • [7] Toma, C. C., Olah, N. K., Vlase, L., Mogoșan, C., & Mocan, A., “Comparative studies on polyphenolic composition, antioxidant and diuretic effects of Nigella sativa L. (black cumin) and Nigella damascena L. (lady-in-a-mist) seeds”, Molecules, 20(6): 9560–9574, (2015). DOI: 10.3390/molecules20069560
  • [8] Bettaieb Rebey, I., Bourgou, S., Detry, P., Wannes, W.A., Kenny, T., Ksouri, R., Sellami, I.H., Fauconnier, M.L., “Green extraction of fennel and anise edible oils using bio-based solvent and supercritical fluid: Assessment of chemical composition, antioxidant property, and oxidative stability”, Food and Bioprocess Technology, 12: 1798–1807, (2019). DOI: https://doi.org/10.1007/s11947-019-02341-8
  • [9] Bourgou, S., Bettaieb, R. I., Dakhlaoui, S., Msaada, K., Saidani, T. M., Ksouri, R., Fauconnier, M., Hamrouni, S., I., “Green extraction of oil from Carum carvi seeds using bio-based solvent and supercritical fluid: Evaluation of its antioxidant and anti-inflammatory activities”, Phytochemical Analysis, 31: 37–45, (2019). DOI: 10.1002/pca.2864
  • [10] Angers, P., Morales, M.R., Simon, J.E., “Fatty acid variation in seed oil among Ocimum species”, Journal of American Oil Chemists’ Society, 73: 393–395, (1996). DOI: https://doi.org/10.1007/BF02523437
  • [11] Cheikh, R. S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., Attia, H., “Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction”, Food Chemistry, 101: 673–681, (2007). DOI: https://doi.org/10.1016/j.foodchem.2006.02.022
  • [12] Hamrouni S. I., Kchouk, M.E., Marzou, B., “Lipid and aroma composition of black cumin (Nigella sativa L.) seeds from Tunisia”, Journal of Food Biochemistry, 32: 335–352, (2008). DOI: https://doi.org/10.1111/j.1745-4514.2008.00161.x
  • [13] Kiralan, M., Özkan, G., Bayrak, A., Ramadan, M.F., “Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods”. Industrial Crops and Products, 57: 52–58, (2014). DOI: https://doi.org/10.1016/j.indcrop.2014.03.026
  • [14] Nour, A.H., Elhussein, S.A., Osman, N.A., Nour, A.H., “Characterization and chemical composition of the fixed oil of fourteen basil (Ocimum basilicum L.) accessions grown in Sudan”, International Journal of Chemical Technology, 2: 113–119, (2009). DOI: 10.3923/ijct.2009.52.58
  • [15] Mamun, M. A. Absar, N., “Major nutritional compositions of black cumin seeds–cultivated in Bangladesh and the physicochemical characteristics of its oil”, International Food Research Journal, 25(6): 2634–2639, (2018). DOI: https://www.researchgate.net/publication/330106433
  • [16] Abdel H. M., Romeih, E., Huang, Z., Enomoto, T., Huang, L., Li, L., “Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract”, Food Chemistry, 303: 125400, (2020). DOI: 10.1016/j.foodchem.2019.125400
  • [17] Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Parry, J., Su, L., Luther, M., Whittaker, P., Yu, L., “Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils”, Journal of Agricultural and Food Chemistry, 53:66–573, (2005). DOI: 10.1021/jf048615t
  • [18] Pérez, M., Dominguez-López, I., Lamuela-Raventós, R.M., “The Chemistry Behind the Folin–Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern”, Journal of Agricultural and Food Chemistry, 71(46): 17543-17553, (2023). DOI: 10.1021/acs.jafc.3c04022
  • [19] Dalli, M., Azizi, S., Kandsi, F., Gseyra, N., “Evaluation of the in vitro antioxidant activity of different extracts of Nigella sativa L. seeds, and the quantification of their bioactive compounds”, Materials Today: Proceedings, 45:8, 7259-7263, (2021). DOI: https://doi.org/10.1016/j.matpr.2020.12.743
  • [20] Gueffai, A., Gonzalez-Serrano, D.J., Christodoulou, M.C., Orellana-Palacios, J.C., Ortega, M.L.S., Ouldmoumna, A., Kiari, F.Z., Ioannou, G.D., Kapnissi-Christodoulou, C.P., Moreno, A., Hadidi, M., “Phenolics from Defatted Black Cumin Seeds (Nigella sativa L.): Ultrasound-Assisted Extraction Optimization, Comparison, and Antioxidant Activity”, Biomolecules, 12: 1311, (2022). DOI: 10.3390/biom12091311
  • [21] Silva, A. F. C., Haris, P. I., Serralheiro, M. L., & Pacheco, R., “Mechanism of action and the biological activities of Nigella sativa oil components”, Food Bioscience, 38:100783, (2020). DOI: https://doi.org/10.1016/j.fbio.2020.100783
  • [22] Balasubramanian, S., Roselin, P., Singh, K. K., Zachariah, J., & Saxena, S. N., “Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices”, Critical Reviews in Food Science and Nutrition, 56(10): 1585–1607, (2016). DOI: 10.1080/10408398.2012.759901
  • [23] Alkhatib, D.H., Jaleel, A., Tariq, M.N.M., Feehan, J., Apostolopoulos, V., Cheikh, I.L., Stojanovska, L., Dhaheri, A.S.A., “The Role of Bioactive Compounds from Dietary Spices in the Management of Metabolic Syndrome: An Overview”, Nutrients, 14(1):175, (2022). DOI: 10.3390/nu14010175
  • [24] Hussain, S., Rukhsar, A., Iqbal, M., Ain, Q., Fiaz, J., Akhtar, N., Afzal, M., Ahmad, N., Ahmad, I., Mnif, W., Khalid, M.H., “Phytochemical profile, nutritional and medicinal value of Nigella sativa”, Biocatalysis and Agricultural Biotechnology, 60: 103324, (2024). DOI: https://doi.org/10.1016/j.bcab.2024.103324
  • [25] Sharifi, P., Shirani Bidabadi, S., “Protection against salinity stress in black cumin involves karrikin and calcium by improving gas exchange attributes, ascorbate–glutathione cycle and fatty acid compositions”, SN Applied Sciences, 2, 2010, (2020). DOI: https://doi.org/10.1007/s42452-020-03843-3
  • [26] Ahmed, S., Zahoor, A., Ibrahim, M., Younus, M., Nawaz, S., Naseer, R., Akram, Q., Deng, C.L., Ojha, S.C., “Enhanced Efficacy of Direct-Acting Antivirals in Hepatitis C Patients by Coadministration of Black Cumin and Ascorbate as Antioxidant Adjuvants”, Oxidative Medicine and Cellular Longevity, 7087921, (2020). DOI: 10.1155/2020/7087921
  • [27] Hallajzadeh, J., Milajerdi, A., Mobini, M., Amirani, E., Azizi, S., Nikkhah, E., Bahadori, B., Sheikhsoleimani, R., Mirhashemiet, S.M., “Effects of Nigella sativa on glycemic control, lipid profiles, and biomarkers of inflammatory and oxidative stress: A systematic review and meta-analysis of randomized controlled clinical trials”, Phytotherapy Research, 34: 2586–2608, (2020). DOI: 10.1002/ptr.6708
  • [28] Erdoğan, Ü., Erbaş, S., Muhammed, M. T., Onem, E., Soyocak, A., Ak, A., “Isolation and characterization of thymoquinone from Nigella sativa essential oil: antioxidant and antibacterial activities, molecular modeling studies, and cytotoxic effects on lung cancer A549 cells”, Journal of Essential Oil Bearing Plants, 27(3). 787–803, (2024). DOI: https://doi.org/10.1080/0972060X.2024.2352418
  • [29] Kiralan, M., Ulaş, M., Özaydin, A., Özdemır, N., Özkan, G., Bayrak, A. and Ramadan, M.F., “Blends of Cold Pressed Black Cumin Oil and Sunflower Oil with Improved Stability: A Study Based on Changes in the Levels of Volatiles, Tocopherols and Thymoquinone during Accelerated Oxidation Conditions”, Journal of Food Biochemistry, 41: e12272, (2017). DOI: https://doi.org/10.1111/jfbc.12272
  • [30] Erdoğan, Ü., Özmen, Ö., Özer, M, “Wound Healing, Anti-analgesic, and Antioxidant Activity of Nigella sativa Linn., Essential Based Topical Formulations in Rat Model Experimental Skin Defects”, Journal of Essential Oil Bearing Plants, 26(1). 45–60, (2023). DOI: https://doi.org/10.1080/0972060X.2023.2176263
  • [31] Choudhury, S., Islam, N., Khan, M., Ahiduzzaman, Masum, M.I., Ali, A., “Effect of extraction methods on physical and chemical properties and shelf life of black cumin (Nigella sativa L.) oil”, Journal of Agriculture and Food Research, 14, 100836, (2023). DOI: 10.1016/j.jafr.2023.100836
  • [32] Bourgou, S., Rebey, I.B., Kaab, S.B., Hammami, M., Dakhlaoui, S., Sawsen, S., Msaada, K., Isoda, H., Ksouri, R., Fauconnier, M.L. “Green Solvent to Substitute Hexane for Bioactive Lipids Extraction from Black Cumin and Basil Seeds”, Foods, 10(7): 1493, (2021). DOI: https://doi.org/10.3390/foods10071493
  • [33] Nazari, A., Zarringhalami, S., Asghari, B., “Influence of germinated black cumin (Nigella sativa L.) seeds extract on the physicochemical, antioxidant, antidiabetic, and sensory properties of yogurt”, Food Bioscience, 53: 102437, (2023). DOI: https://doi.org/10.1016/j.fbio.2023.102437
There are 33 citations in total.

Details

Primary Language English
Subjects Organic Green Chemistry
Journal Section Research Article
Authors

Selvi Songül Boğa Özkan 0009-0007-6299-5401

Ebru Kondolot Solak 0000-0002-6260-9247

Project Number FDK-2023-8611
Early Pub Date May 18, 2025
Publication Date
Submission Date July 16, 2024
Acceptance Date March 11, 2025
Published in Issue Year 2025 Early View

Cite

APA Boğa Özkan, S. S., & Kondolot Solak, E. (2025). Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa). Gazi University Journal of Science1-1.
AMA Boğa Özkan SS, Kondolot Solak E. Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa). Gazi University Journal of Science. Published online May 1, 2025:1-1.
Chicago Boğa Özkan, Selvi Songül, and Ebru Kondolot Solak. “Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods With Black Cumin (Nigella Sativa)”. Gazi University Journal of Science, May (May 2025), 1-1.
EndNote Boğa Özkan SS, Kondolot Solak E (May 1, 2025) Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa). Gazi University Journal of Science 1–1.
IEEE S. S. Boğa Özkan and E. Kondolot Solak, “Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa)”, Gazi University Journal of Science, pp. 1–1, May 2025.
ISNAD Boğa Özkan, Selvi Songül - Kondolot Solak, Ebru. “Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods With Black Cumin (Nigella Sativa)”. Gazi University Journal of Science. May 2025. 1-1.
JAMA Boğa Özkan SS, Kondolot Solak E. Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa). Gazi University Journal of Science. 2025;:1–1.
MLA Boğa Özkan, Selvi Songül and Ebru Kondolot Solak. “Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods With Black Cumin (Nigella Sativa)”. Gazi University Journal of Science, 2025, pp. 1-1.
Vancouver Boğa Özkan SS, Kondolot Solak E. Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa). Gazi University Journal of Science. 2025:1-.