Deodorant Activity of Black Cumin Seed Essential Oil against Garlic Organosulfur Compound

The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.

Comparison of the Effect of Enhancing Dry Fermented Sausages with Salvia hispanica and Nigella sativa Seed on Selected Physicochemical Properties Related to Food Safety during Processing

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the content of nitrosopigments, and microbial counts throughout the production process. At the end of the processing, the content of biogenic amines was also determined. Five samples were analyzed during the 30-day production process: the control sample, samples with 1% and 2% additions of chia seed, and samples with 1% and 2% additions of black cumin seed. It was indicated that the addition of chia or black cumin did not exert any effect on water content or water activity changes in fermented sausages. At the end of production, the samples were characterized by low water activity, in the range of 0.798–0.813. The sausages with chia seeds were characterized by the lowest pH due to the highest proliferation of lactic acid bacteria. TBARS values did not alter in both control and black cumin sausages throughout the experiment. Microbiological analysis showed that the addition of chia or black cumin seed enhances the proliferation of the lactic acid bacteria and caused a reduction in the number of Enterobacteriaceae in comparison to the control.

TO STUDY THE EFFECT OF DIETARY BLACK SEED (NIGELLA SATIVA) SUPPLEMENTATION ON THE MEAT QUALITY OF LABEO ROHITA

Purpose In this study, we looked at the benefits of a Nigella sativa supplementation diet and how nonessential fatty acids were controlled in Labeo rohit. Methods For a total of 28 days, Labeo rohita were fed various supplemental diets including 0.00 percent, 1%, and 2.5 percent black cumin seed. The effect of black cumin seed on Labeo rohita's fatty acid profile was investigated. Saturated fatty acids were high at the start of the trial, but they reduced after supplementation, and the difference in fatty acids between groups was statistically significant (?0.05). When black cumin seed was added to fish diet, it reduced saturated fatty acids (methyl heptadedecanoate and methyl stearate) while increasing unsaturated fatty acids (gamma-linolenic acid and methyl cis-5,8,11,14 eicosatetraenoic) ConclusionIn conclusion , adding 2.5 percent black cumin seed bin feed enhanced un-saturated fatty acids, which improved the quality of the fish flesh.

Formulasi dan Uji Aktivitas Antibakteri Sediaan Emulgel Minyak Biji Jintan Hitam (Nigella sativa L.) terhadap Bakteri Staphylococcus epidermidis

Acne is a skin problem that often occurs, one of the causes is the bacterium Staphylococcus epidermidis. Black cumin seed oil (Nigella sativa L.) can be used as an antibacterial because it contains thymoquinone and α-pinene. This study aims to obtain black cumin seed oil emulgel preparations that has antibacterial activity against Staphylococcus epidermidis. The preparations were formulated with concentrations of 3% (FI), 5% (FII), and 7% (FIII). Evaluation of the preparation was carried out for eight weeks including organoleptic tests, spreadability, emulsion type, pH, viscosity, homogeneity. Antibacterial activity tests was carried out using the well-diffusion method. The results of the evaluation of all three formulas obtained showed a semi-solid consistency, light brown in color, characteristically smelled of black cumin seed oil, stable, M/A emulsion type, homogeneous, non-irritating, pH FI = 4.51-4.95, FII = 4.72-4.99, FIII = 4.57-4.87, dispersion FI = 3.2-3.8 cm, FII = 3.3-3.9 cm, FIII = 3.4-3.9 cm, viscosity FI = 10.7-26.1 Ns/m2, FII = 11.2-32.0 Ns/m2, FIII = 11.5-34.1 Ns/m2. The antibacterial activity test showed the inhibitory power of FI 11,66±0,09 mm, FII 14.48±0.03 mm, FIII 17.35±0,.8 mm, lower than the positive control (clindamycin). All three black cumin seed oil emulgel preparations obtained met the physical requirements and had bacterial inhibition (p