PHYTOCHEMICAL PROFILE OF VOLATILE COMPOUNDS OF NIGELLA SEEDS AND ITS SIGNIFICANCE FOR THE FOOD INDUSTRY
DOI:
https://doi.org/10.35546/kntu2078-4481.2025.3.1.45Keywords:
Nigella sativa, black cumin, essential oil, thymoquinone, gas chromatography, volatile compounds, bioactive componentsAbstract
The article presents the results of a study on the phytochemical profile of volatile compounds in seeds of the genus Nigella, with particular emphasis on black cumin (Nigella sativa L.), known for its value as a medicinal and food plant. Nigella sativa has long been used in traditional medicine and the food industry due to its unique composition of biologically active substances, among which thymoquinone occupies a special place. Thymoquinone is recognized as the key bioactive compound of the essential oil, exhibiting pronounced antioxidant, anti-inflammatory, and immunomodulatory properties. According to the scientific literature, the qualitative and quantitative composition of volatile constituents in Nigella sativa can vary significantly depending on cultivar, growing conditions, and processing methods, which highlights the relevance of the present research. The aim of the study was to perform qualitative and quantitative determination of volatile compounds in Nigella seeds using gas chromatography, as well as to carry out a comparative analysis of the chemical composition of seeds from different species and cultivars. More than 30 volatile constituents were identified, with monoterpenes and sesquiterpenes being the dominant groups that form the characteristic aromatic and functional profile of the plant. It was found that the most saturated and diverse volatile composition was characteristic of Nigella sativa cultivar “Aisu,” which can be considered a promising object for further investigation and breeding. The obtained results confirm that Nigella sativa seeds represent a valuable raw material for the development of new functional food products, nutraceuticals, and pharmaceutical preparations. The high concentration of bioactive compounds in black cumin oil provides opportunities for its application as a source of natural antioxidants and aromatic additives in the food industry, as well as a component of complex therapeutic and preventive remedies.
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