NUTRITIONAL, PHYTOCHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF Nigella sativa LINNAEUS
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Date
41125
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Nigella sativa is an important seed spice. To investigate the
nutritional, phytochemical composition and antimicrobial activity of
Nigella sativa L., two samples, market and NRCSS (Ajmer) samples were
investigated. Two products, chutney and tea powder were developed by
substituting in standard recipe and shelf life was studied. Protein
content ranged from 16.31 to 16.52, fat 34.12 to 37.04, crude fiber 6.25
to 7.11 and ash 4.15 to 4.18 g /100g. Minerals such as calcium, iron,
sodium and potassium content ranged from 358 to 366, 10 to 11, 309 to
319 and 493 to 507 mg/100g respectively. Polyphenols, antioxidant
activity, phytic, tannic and oxalic acid content ranged from 53 to 57, 75
to 78, 63.18 to 63.34, 38 to 40 and 77.61 to 78.67 mg respectively.
Saturated fatty acids percentage for palmitic of 8 per cent and
unsaturated fatty acids such as linoleic 79 per cent was found.
Thymoquinone a volatile oil component was found to be 37 per cent.
Nigella sativa oil possessed antimicrobial activity on both against Gram
positive as well as Gram negative bacteria. Chutney powder was best
accepted at 50 per cent level of substitution and 0.5g/2 g of tea bag level
of substitution was best accepted for tea powder. Chutney powder stored
in steel box showed good shelf life. Peroxide and per cent free fatty acid
content of stored products were within safe value. Thus, results of the
study indicate that Nigella sativa is a good source of nutrients,
phytochemicals and possessed antimicrobial activity.