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Title of Journal: J Food Sci Technol

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Abbravation: Journal of Food Science and Technology

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Springer-Verlag

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DOI

10.1016/0003-2670(94)85058-5

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0975-8402

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Chemical composition of Emphasis Type="Italic"Ni

Authors: Suresh Kumar Tiruppur Venkatachallam Hajimalang Pattekhan Soundar Divakar Udaya Sankar Kadimi
Publish Date: 2010/11/01
Volume: 47, Issue: 6, Pages: 598-605
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Abstract

Chemical composition of black cumin Nigella sativa L seed extracts obtained by supercritical carbon dioxide at two different conditions that result in total extract 28 MPa/50°C SFE 1 and major volatile part 12 MPa/40°C SFE 2 and essential oil obtained by hydrodistillation of SFE1 HD SFE SFE have been carried out to characterize the compounds and the variation of quinones and phenolics The extracts were analysed by GC and GCMS and the presence of phenolic compounds was further confirmed by 2D HSQCT 1H and 13C NMR spectroscopy Fortyseven volatile compounds were detected where sixteen compounds were reported for the first time in the oil of this seed Moreover thymoquinone TQ dithymoquinone DTQ thymohydroquinone THQ and thymol THY were the major phenolic compounds It can be concluded that the chemical composition of extracts obtained by SC CO2 extraction of the seeds showed better recovery of phenolic compounds than HD SFE and proved the occurrence of thermally labile or photosensitive bioactive volatiles of four major quinonic phenol compoundsThe first author acknowledges the management and Dr H Muhamed Mubarack Advisor School of Life Sciences of the RVS College of Arts and Science Coimbatore Tamil Nadu India for sponsoring as a Teacher Research Fellow at CFTRI Mysore We thank the Director of the Central Food Technological Research Institute CSIR Mysore for providing all the facilities

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  7. Rheological and physical properties of camel and cow milk gels enriched with phosphate and calcium during acid-induced gelation
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  12. Optimization of microwave assisted extraction (MAE) and soxhlet extraction of phenolic compound from licorice root
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