title: Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide.
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 SFE-1 (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 GC-MS and the presence of phenolic compounds was further confirmed by 2D HSQCT (1)H and (13)C NMR spectroscopy. Forty-seven 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 compounds.
authors.affiliation: Food Engineering Department, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570 020 Karnataka India.
authors.forename: Suresh Kumar
authors.initials: SK
authors.lastname: Tiruppur Venkatachallam
authors.forename: Hajimalang
authors.initials: H
authors.lastname: Pattekhan
authors.forename: Soundar
authors.initials: S
authors.lastname: Divakar
authors.forename: Udaya Sankar
authors.initials: US
authors.lastname: Kadimi
keywords: 2D HSQCT NMR; GC-MS; Nigella sativa; Supercritical CO2; Thymoquinone