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Investigating the antioxidative properties and volatile profile of microwave assisted black cumin seed extracts.
- Source :
- Pakistan Journal of Agricultural Sciences; 2021, Vol. 58 Issue 6, p1871-1878, 8p
- Publication Year :
- 2021
-
Abstract
- Present study was aimed to assess the effect of microwave assisted extraction on total phenolic contents (TPC), total flavonoid contents (TFC), in-vitro antioxidant characteristics and identification of major volatile components of black cumin seeds extracted using different solvents (ethanol, n-hexane and water). Variation in TPC (28.72 - 37.15 mg GAE/g) and TFC (24.96 - 32.13 mg QE/g) of microwave assisted black cumin extracts (MABCEs) using different solvents was observed. Concurrently, the in-vitro antioxidant capacity varied from 63.34 to 82.12%, 119.82 to 168.0 µM Fe (II)/100mg, and 30.73 to 52.46% as analysed by DPPH, FRAP and β-carotene bleaching assays, respectively. Microwave-assisted extraction showed significantly higher results of TPC, TFC, and in-vitro antioxidant characterization as compared to control (non-microwave assisted). Depending upon the results of these in-vitro analyses, n-hexane extract was further employed to Gas Chromatographic analysis. Among all the 25 phenolic compounds identified, p-cymene, thymoquinone, carvacrol, α- thujene, 4-isopropyl-9-methoxy-1methyl-1-cyclohexene and longifolene were reported to be 26.97%, 35.91%, 2.19%, 8.26%, 5.45% and 4.98%, respectively. Therefore, it is concluded that microwave assisted extraction technique is more efficient as compared to conventional extraction techniques keeping in view the antioxidant properties and volatile profiling. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 05529034
- Volume :
- 58
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Pakistan Journal of Agricultural Sciences
- Publication Type :
- Academic Journal
- Accession number :
- 161253760
- Full Text :
- https://doi.org/10.21162/PAKJAS/21.9775