Effect of conventional and superheated steam roasting on the total phenolic content total flavonoid content and DPPH radical scavenging activities of black cumin seeds

Liang L. C., . and Zzaman W., . and Yang T. A., . and Easa A. M., . Effect of conventional and superheated steam roasting on the total phenolic content total flavonoid content and DPPH radical scavenging activities of black cumin seeds. pp. 663-676. ISSN 1511-3701

The effect of superheated steam heating on the antioxidant properties of black cumin seed (Nigella sativa L.) compared to conventional hot air heating was investigated. A superheated steam oven was used in both methods using superheated steam mode and convection mode (hot air). It was operating at three different durations of 10 20 and 30 min at 180 ‚C. The total phenolic content total flavonoid content and radical scavenging activities were 15.04 mg GAE /g 0.81 mg QE /g and 81.28 at 180‚C for 30 min respectively during superheated steaming. The total phenolic content (TPC) total flavonoid content (TFC) and DPPH radical-scavenging activities of black cumin seed increased significantly (p0.05) when the time of heating was increased from 0 to 30 min for both treatments. The raw seed had the lowest antioxidant properties which were TPC of 5.17 mg (GAE)/g TFC of 0.29 mg (QE)/g and 61.27 radical scavenging activities. Positive correlations were found between the total phenolic content and DPPH scavenging activities of black cumin seed. The black cumin seed heated under superheated steam had significantly (p0.05) higher TPC TFC and DPPH radical scavenging activities compared with conventional hot air heating at almost all the heating times. Based on the results obtained it can be concluded that superheated steam can be used as an alternative method for roasting black cumin seed that yet maintains higher antioxidant properties.

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Abstract

The effect of superheated steam heating on the antioxidant properties of black cumin seed (Nigella sativa L.) compared to conventional hot air heating was investigated. A superheated steam oven was used in both methods using superheated steam mode and convection mode (hot air). It was operating at three different durations of 10 20 and 30 min at 180 ‚C. The total phenolic content total flavonoid content and radical scavenging activities were 15.04 mg GAE /g 0.81 mg QE /g and 81.28 at 180‚C for 30 min respectively during superheated steaming. The total phenolic content (TPC) total flavonoid content (TFC) and DPPH radical-scavenging activities of black cumin seed increased significantly (p0.05) when the time of heating was increased from 0 to 30 min for both treatments. The raw seed had the lowest antioxidant properties which were TPC of 5.17 mg (GAE)/g TFC of 0.29 mg (QE)/g and 61.27 radical scavenging activities. Positive correlations were found between the total phenolic content and DPPH scavenging activities of black cumin seed. The black cumin seed heated under superheated steam had significantly (p0.05) higher TPC TFC and DPPH radical scavenging activities compared with conventional hot air heating at almost all the heating times. Based on the results obtained it can be concluded that superheated steam can be used as an alternative method for roasting black cumin seed that yet maintains higher antioxidant properties.

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Item Type:	Article
AGROVOC Term:	Ranunculaceae
AGROVOC Term:	Cumin
AGROVOC Term:	Nigella sativa
AGROVOC Term:	Seed
AGROVOC Term:	Steam treatment
AGROVOC Term:	Hot air drying
AGROVOC Term:	Ovens
AGROVOC Term:	Phenolic content
AGROVOC Term:	Flavonoids
AGROVOC Term:	Heat treatment
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24842

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