ICDSUPL2-P014

Volume: 2, 2023
2^nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT

Abstract number: P014

DOI: https://doi.org/10.24326/ICDSUPL2.P014

Published online: 19 April 2023

ICDSUPL, 2, P014 (2023)

Quality properties of black cumin (Nigella sativa L.) seeds

Valdas Laukagalis¹*, Živilė Tarasevičienė¹

¹ Plant Biology and Food Sciences Department, Agronomy Faculty, Vytautas Magnus University, Studentų 11, LT-53361 Akademija, Kauno r., Lithuania

^{* Corresponding author: valdas.laukagalis@vdu}

Abstract

In recent years, there has been a rise in demand of bioactive compounds that are extracted from non-traditional seeds such as black cumin. Such seeds are in high demand as the consumers are becoming increasingly interested in the prevention of disease and promotion of health through the consumption of improved diets that contain a high concentration of monounsaturated and polyunsaturated fatty acids as well as antioxidant phenolic compounds. Therefore, the culture of relatively non-traditional to the Europe region seeds – Nigella sativa L., was investigated in this study. Plant is also referred to as a black cumin which is an annual flowering plant. The seeds of black cumin are particularly intriguing due to the fact that they contain significant quantities of phytochemicals that possess antioxidant properties and provide benefits to one’s health. Therefore, the presence of both major (necessary fatty acids) and minor ingredients, the seeds have a high concentration of oil, which is beneficial to human health and nutrition. This seems to be as for the fact that the seeds contain both major and minor substances (e.g. phenolic compounds and flavonoids). Due to the growing consumer interest in products of non-traditional seeds products, substantial research on black cumin quality properties as well as the nature of seeds is required. This study examined the essential quality properties of the black cumin seeds before processing (e.g. cold-pressing or any other type of processing) step to understand the nature of seeds’ quality attributes. Test samples were repeated four times to ensure statistical reliability. Data was analyzed using the STATISTICA 10 software. Results of carried out analysis revealed that the fat amount in unprocessed black cumin seeds varies typically from 37,5 % to 38,2 %. Also, the moisture amount in the seeds can reach up to 5 %. Moreover, it was analyzed that black cumin seeds contains high amount of proteins which fluctuates between 19,7 to 21,2 %. Total phenolic compounds (i.e. TPC) have been analysed as well which were detected in relatively high levels of 16,4 to 20,9 mg/g. In addition, determined levels of total flavonoids amount resulted to 8,1 mg/g which is relevant to the results stated in other scientific literature.

How to cite

V. Laukagalis, Ž. Tarasevičienė, 2023. Quality properties of black cumin (Nigella sativa L.) seeds. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.P014