Black Cumin Seeds Research Articles

Phytochemical Content, Oxidative Stability, and Nutritional Properties of Unconventional Cold-pressed Edible Oils

Plant oils are a good source of compounds that decrease the risk of some diseases. Growing consumer awareness has led to more interest in natural cold-pressed plant oils, which are often considered functional foods. Many unconventional edible plant oils are available on the market, but their quality and composition are often unknown. The aim of this study was to compare the nutritional value and quality of sixteen unconventional cold-pressed edible oils. The acid value (AV), peroxide value (PV), oxidative stability, fatty acid composition, phytosterol content, and tocochromanol content were measured for both fresh and stored oils. The nutritional quality indexes were also calculated. Cluster analysis of all factors showed that the oils fell into two groups: the first contained argan oil, pine oil, apricot kernel oil, avocado fruit oil, and macadamia nut oil; these had high levels of saturated and monounsaturated fatty acids and low amounts of phytosterols and tocochromanols. The second group included oil from dill seeds, milk thistle seeds, parsley seeds, watermelon seeds, safflower, poppy seeds, black cumin seeds, hemp, blackcurrant seeds, borage, and wheat germ. The highest tocochromanol and phytosterol content were observed in wheat germ and blackcurrant seed oil, and the lowest in black cumin and dill seed oil.

Effect of supplementing layer hen diet with phytogenic feed additives on laying performance, egg quality, egg lipid peroxidation and blood biochemical constituents.

This study was conducted to evaluate the effects of supplementing laying hen diet with phytogenic additives on laying performance, egg quality, blood constituents and egg lipid peroxidation. Two hundred Lohmann Brown Lite laying hens were randomly allotted to 4 dietary treatments: control (without phytogenic additive), fennel seeds (5 g/kg), black cumin seeds (5 g/kg) and hot red pepper (5 g/kg). Each of the 4 diets was fed to 5 replicates of 10 hens for 8 weeks. No significant differences were observed in body weight or feed intake between the groups. Dietary inclusion of fennel followed by red pepper improved (P < 0.05) egg weight, egg production, egg mass and feed conversion ratio compared with control. Higher yolk shape index, shell and albumen weight percentages and Haugh unit (P < 0.05) were recorded in the fennel supplemented group compared with control. The egg yolk color score increased by the addition of fennel or hot red pepper in laying hen diets compared with control. The inclusion of black cumin or hot red pepper decreased serum and egg yolk cholesterol and malondialdehyde concentrations (P < 0.05) compared with control. Serum aspartate aminotransferase concentration was lower in black cumin group (P < 0.05) than in other treatments. In conclusion, the best laying performance and egg quality were obtained by dietary inclusion of fennel, followed by hot red pepper and black cumin. Dietary supplementation of black cumin or red pepper may lead to the development of low-cholesterol concentration and better antioxidant capacity of eggs.

The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa)

BackgroundIn the present study, the effects of ultrasound pretreatment parameters including irradiation time and power on the quantity of the extracted phenolic compounds quantity as well as on some selected physicochemical properties of the extracted oils including oil extraction efficiency, acidity and peroxide values, color, and refractive index of the extracted oil of black cumin seeds with the use of cold press have been studied.MethodsFor each parameter, three different levels (30, 60, and 90 W) for the ultrasound power and (30, 45, and 60 min) and for the ultrasound irradiation time were studied. Each experiment was performed in three replications.ResultsThe achieved results revealed that, with enhancements in the applied ultrasound power, the oil extraction efficiency, acidity value, total phenolic content, peroxide value, and color parameters increased significantly (P < 0.01). Enhancements in ultrasound irradiation time have not significantly increased the oil extraction efficiency, acidity value, total phenolic content, and peroxide value as well as the oil refractive index (P < 0.05). As the highest oil extraction efficiency (39.93%) was obtained from the seeds when the applied ultrasound power and time were 90 W and 60 min respectively, and the lowest acidity value of oil was achieved once the applied power and time of ultrasound were 30 W and 30 min respectively. The application of ultrasound as pretreatment has not shown any significant effects on the refractive index of the extracted oils (P > 0.05).ConclusionsIn summary, it could be mentioned that the application of ultrasound pretreatment in the oil extraction might improve the oil extraction efficiency, the extracted oil’s quality, and the extracted phenolic compounds content.

Inactivation of Salmonella enterica and Surrogate Enterococcus faecium on Whole Black Peppercorns and Cumin Seeds Using Vacuum Steam Pasteurization

Spices, including black pepper and cumin seeds, have been implicated in recent outbreaks of salmonellosis and prompted recalls of ready-to-eat products containing contaminated spices. Vacuum-assisted steam pasteurization is performed to improve the safety and quality of many low water activity products, however process parameters associated with inactivation on whole spices are not well described. The objective of this study was to determine the effectiveness of a lab-scale vacuum-assisted steam process for the inactivation of Salmonella enterica and its potential surrogate Enterococcus faecium ATCC 8459 inoculated onto the surface of whole peppercorns and cumin seeds. In addition, the effect of two inoculation preparation methods (growth on tryptic soy agar (TSA) or inclusion within a native microbiota biofilm), on the reduction of S. enterica serovars or E. faecium was compared on steam pasteurized whole black peppercorns. Spices were processed using steam under a vacuum to achieve a mean product temperature of 86.7 ± 2.8 °C for different dwell times. Salmonella inoculated using the TSA-grown method, required 83 s and 70 s respectively to achieve a 5-log reduction of Salmonella on peppercorns and cumin seeds. Longer time periods were needed to achieve a 5-log reduction of Salmonella when it was present in a native biofilm on whole peppercorns. Survivor estimations were best predicted by the Weibull models. The mean log reductions of E. faecium were 0.9 log CFU/g lower than Salmonella on whole black peppercorns inoculated using the TSA-grown cells (P = 0.0021). The mean log reductions of Salmonella and E. faecium prepared using the biofilm-inclusion method were not significantly different (P = 0.76). E. faecium log CFU/g reductions were not significantly different compared to Salmonella on whole cumin seeds (P = 0.42) indicating that while reductions are comparable the surrogate may not always provide a conservative indication of complete Salmonella elimination for all spices processed using vacuum-assisted steam.

Assessment of Prophetic Foods Consumption among Lactating Mothers: Combining Quantitative &amp; Qualitative Approaches

Introduction: The phrase ‘Prophetic food and medicine’ reflects the words and actions of the Holy Prophet Muhammad (PBUH) with the bearing of disease, treatment of disease, and care of patients. Among plants mentioned in the Al-Quran, Al-Hadith and Islamic literature are dates, pomegranates, figs, olive and black cumin seeds. These plants are widely used for medicinal purposes, as functional foods and industrial products. However, there are limited studies found regarding their effect on human milk quality and quantity. Thus, this paper aims to describe the methodology to assess knowledge, attitude, and practice of prophetic foods consumption among lactating mothers in Kuantan, Pahang. Methodology: Pregnant Malay mothers aged 18 to 40 years old, at a gestational duration of ≥ 32 weeks, are recruited. During the lactation period, their dietary intake (specifically the consumption of prophetic foods) are assessed using a quantitative method which is food frequency questionnaire. A subsample of these mothers is then interviewed using semi-structured interview method on the prophetic food consumption. Quantitative and qualitative data are analysed using SPSS and NVivo software, respectively. Result: Reports of positive effects of prophetic food consumption on lactation experience namely improving human milk production is anticipated from this study. In addition, it will provide a foundation for further exploration of the role of prophetic food consumption in the lactation process. Conclusion: This research is at the forefront to provide the data on potential practice and application of prophetic foods in positively influencing lactation experience and quality of human milk.

Phytochemical Analysis of Indian and Ethiopian Black Cumin Seeds (Nigella sativa)

Phytochemical Analysis of Indian and Ethiopian Black Cumin Seeds (Nigella sativa)

Physicochemical properties of water-soluble polysaccharides from black cumin seeds

In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant properties of black cumin water-soluble polysaccharides (BCWSP) were also investigated. BCWSP consisted mainly of galacturonic acid (30.20%), glucuronic acid (17.66%) and neutral sugar (22.99%). BCWSP was composed of high peak molecular weight. The FTIR spectrum obtained for BCWSP showed two most important absorptions, at 1659 and 1085 cm−1, which corresponded to COO– of uronic acids and pyranose form, respectively. NMR spectroscopy data suggested that the BCWSP is probably a rhamnogalacturonan backbone with galactan and arabinan side chains. X-ray pattern revealed the semi-crystalline behavior of BCWSP. WHC and OHC of BCWSP were relatively high and varied with temperatures. The polysaccharide zeta potential was greatly affected by pH. Results indicated that the decrease of surface tension has influenced foaming and emulsifying capacities. The DPPH radical scavenging activity of the BCWSP was 63.25% at 1 mg/mL. The BCWSP displayed moderate reductive, β carotene bleaching and chelating abilities. Overall, our results suggested that BCWSP could be used as alternative additives in food and non-food products.

Growth, carcass traits, cecal microbial counts, and blood chemistry of meat-type quail fed diets supplemented with humic acid and black cumin seeds.

ObjectiveThe present study attempted to determine safe and sufficient growth promoters in poultry feeding.MethodsA total of 520 seven-day-old quail chicks were randomly allotted to eight treatment groups in a 4×2 factorial design experiment to evaluate the effect of different levels of humic acid (HA) and black cumin (BC) seed and their interactions on growth, carcass traits, gut microbes, and blood chemistry of growing quails. Quails were randomly distributed into 8 groups in a 4×2 factorial design, included 4 HA levels (0, 0.75, 1.5, and 2.25 g/kg diet) and 2 BC levels (0 or 5 g/ kg diet).ResultsIncreasing HA level associated with a gradual increase in final weight, feed intake and body weight gain along with an improvement in feed conversion ratio. Dietary addition of 5 g BC powder/kg diet gave similar results. The highest level of HA (2.25 g/kg diet) recorded the best values of carcass weight, breast yield, intestinal length, and intestinal weight comparing with the control and other HA levels. Total viable microbial counts decreased (p<0.05) with increasing levels of HA except the intermediate level (1.5 g/kg diet). The concentration of serum cholesterol and low density lipoprotein (excluding that 0.75 g HA) decreased (p<0.05) and high density lipoprotein increased (p = 0.034) along with increasing HA level. The interaction between the 2.25 g HA×5 g gave the best results regarding most studied parameters.ConclusionThese findings indicated that HA combined with BC could be used as effective growth promoters, with the recommended level being 2.25 g HA+5 g BC/kg of quail diet.

Acid washed black cumin seed powder preparation for adsorption of methylene blue dye from aqueous solution: Thermodynamic, kinetic and isotherm studies

The present study deals with the preparation, characterization of a green natural product-based adsorbent, acid washed black cumin seeds (AWBC), and its application for adsorption of Methylene blue (MB) dye from aqueous solution. AWBC was prepared by washing black cumin (BC) seed powder with hydrochloric acid which was characterized using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), scanning electron microscopy equipped with Energy-dispersive X-ray spectroscopy (SEM-EDAX) and transmission electron microscopy (TEM) techniques. Batch experiments were performed with varying adsorbent dose (1–5 g L−1), pH of the solutions (2−10), contact time (15–120 min), concentration (10–60 mgL−1), temperature (27, 35 and 45 °C) and agitation at 215 rpm. Langmuir, Freundlich, Temkin, and D-R isotherm models were used to determine the adsorption capacity, mechanism and other various parameters related to temperature effects. Results of the study indicated that the AWBC adsorption data fitted well with the Langmuir and Freundlich isotherms. The maximum Langmuir adsorption capacity of acid washed BC seeds for methylene blue was found to be 73.529 mg g−1 at 27 °C which decreased slightly with the rise of solution temperature. The pseudo-first-order, pseudo-second-order and Elovich kinetic models were used to demonstrate the reaction kinetics. Adsorption reaction followed the pseudo-second order kinetics. Overall, hydrochloric acid washed BC seeds offered low-cost adsorbent for MB removal from water.

Comparative efficacy of black cumin and domperidone therapy on milk yield and fat percentage of indigenous cow

The current study was designed to improve milk production and milk fat percentage by supplemented with black cumin and domperidone for thirteen weeks during lactation in indigenous cows. The experiment was performed in Kaligonjupazila of Lalmonirhat under the department of Physiology and Pharmacology, HSTU, Dinajpur, Bangladesh. At 7 days of lactation 16 deshi cows were randomly divided into 4 groups (n=4 lactating cows in each group). Group T1 was kept as control, Group T2 was treated with domperidone (Motigut®) orally at a dose of 100 mg /day per cow, Group T3 was treated with Black Cumin Seed Powder (BCSP) at a dose of 80 g orally per cow per day and Group T4 was treated with combination of domperidone with Black Cumin Seed Powder (BCSP) as above mentioned doses. All the animals were dewormed and vaccinated at initial stage. Over the course of the trial, observations were recorded for milk production and fat percentage in milk. Milk production were increased significantly (P&lt;0.05) in all treated groups compared to the control group and highest was recorded in combined domperidone with Black Cumin Seed Powder (BCSP) group (Group T4). Production level increased significantly (p&lt;0.05) in all treated groups and highest was recorded in cows of group T4. The present study reveals that additional supplementation with domperidone plus Black Cumin Seed Powder (BCSP) in feed of lactating cows should better performance over other groups in respect to increase milk production and fat percentage in milk without any health hazard in indigenous cows. This technology may be transferred to farmers since drug (Domperidone) and supplement (BCSP) is available and require minimum stillness.&#x0D; Asian Australas. J. Biosci. Biotechnol. 2018, 3 (1), 67-71

Prevention of Brain Hypoperfusion-Induced Neurodegeneration in Rat’s Hippocampus by Black Cumin Fixed Oil Treatment

Introduction: The oil extract of black cumin seeds Nigella sativa (NSO) demonstrated considerable preservation of spatial cognitive functions in rats subjected to chronic brain hypoperfusion (CBH). The hippocampal CA1 region pyramidal cells are the earliest neurons suffering neurodegeneration following CBH. Objective: The current study was devoted to assess the protective effects of Nigella sativa (NSO) treatment on CA1 hippocampal pyramidal cells of rats subjected to chronic brain hypoperfusion (CBH) that was achieved through permanent two vessel occlusion (2VO) procedure. Methods: Twenty four rats were equally divided into three groups; sham control, untreated 2VO and NSO treated group (2VO with daily oral NSO treatment. After the 10th postoperative week coronal sections of the hippocampus were collected for histopathological and electron microscopical examinations. Results: The number of viable pyramidal cells within CA1 hippocampal region in sham control and NSO treated groups was significantly higher than that of untreated 2VO group, while the difference was not significant when comparing the viable pyramidal cells number of sham control with NSO treated groups. Furthermore, 2VO group showed marked intracellular ultrastructural distortions that were less pronounced in NSO treated group. Conclusion: NSO displayed a robust potential to protect hippocampal pyramidal cells from CBH induced neurodegeneration putting forward its prospective neuroprotective activity against age related cognitive decline of Alzheimer’s disease and vascular dementia.

The Effect of Black Cumin Seed (Nigella sativa l.) Extract to Alloxan Induces Pancreatic Tissue Catalase Enzyme Activity of Male Wistar Rats (Rattus norvegicus)

Alloxan causes the formation of reactive oxygen through the reduction process of alloxan (dialuric acid) in the β cells of pancreas. Free radicals cause damage and decrease catalase enzyme activity. Black cumin seeds extract which contain carotenoids, thymoquinone, carvacrol, 4-terpineol, t-anethole, and tert-butylhydroquinone (TBHQ) has antioxidant activity that is expected to inhibit reactive oxygen species (ROS) that is expected to increase pancreatic catalase activity. This study used 24 male Wistar rats, divided into 3 groups:1)group of rats fed with standard food, 2)group of rats induced by alloxan 125mg/kg /BB intraperitoneally on day 1, 3)groups of rats induced by alloxan 125mg/kg/BB intraperitoneally on day 1 and were given by black cumin seed extract 2500mg/kg/BB orally on day 4 until 17. On the 18th day of all rats were sacrificed and pancreatic tissue catalase activity were measured by the spectrophotometric method. The results of One-Way ANOVA showed significant difference (p=0.003) pancreatic tissue catalase activity of groups of rats fed with standard food (1696,96U/g±414,10U/g) compared with group of rats induced by alloxan (1287,58U/g±88,45U/g). There was significant difference (p=0.001) of pancreatic tissue catalase activity of groups of rats induced by alloxan (1287,58U/g±88,45U/g) with a group of rats induced by alloxan and given with black cumin seed extract (1764,83U/g±199,69U/g). The conclusion of this study showed that the administration of alloxan significantly decreased pancreatic tissue catalase activity of rat and black cumin seed extract significantly increased catalase activity because cumin extract has antioxidant effects.

Powdered black cumin seeds strongly improves serum lipids, atherogenic index of plasma and modulates anthropometric features in patients with Hashimoto\u2019s thyroiditis

BackgroundHashimoto’s thyroiditis is associated with serious alterations in serum lipids and glucose homeostasis. The aims of the current study were to evaluate the effect of powdered Nigella sativa on serum lipids, glucose homeostasis and anthropometric variables in patients with Hashimoto’s thyroiditis.MethodsForty patients with Hashimoto’s thyroiditis, aged between 22 and 50 years old, participated in the trial and were randomly allocated into two groups of intervention and control receiving powdered Nigella sativa or placebo daily for 8 weeks. Serum lipids, glucose homeostasis, and anthropometric variables were evaluated at baseline and after intervention.ResultsTreatment with Nigella sativa significantly reduced body weight and body mass index (BMI). Serum concentrations of low density lipoprotein cholesterol (LDL) and triglyceride (TG) also decreased in Nigella sativa-treated group after 8 weeks; while serum high density lipoprotein cholesterol (HDL) significantly increased after treatment with Nigella sativa (P < 0.05). None of these changes had been observed in placebo treated group. Serum Nesfatin-1 concentrations was in inverse relationship with serum triglyceride (TG) (r = − 0.31, P = 0.04).ConclusionsGiving attention to the potent beneficial effects of powdered black cumin seeds in improving serum lipid profile and anthropometric features in patients with Hashimoto’s thyroiditis, this medicinal plant could be considered as a beneficial herbal supplement alongside with the disease- specific medications including Levothyroxine in management of Hashimoto’s thyroiditis- related metabolic abnormalities.Trial registrationIranian registry of clinical trials (registration number IRCT2014090819082N2- Registered 2014-09-29).

Viability of commercial probiotic cultures in cottage cheese containing black cumin seed

In this study, the effect of black cumin seeds (Nigella sativa) was investigated on the viability of commercial probiotic cultures added to cottage cheese. Physicochemical and sensory properties of the probiotic cottage cheeses were also studied. The probiotic cottage cheeses were produced by incorporating of Bifidobacterium animalis or Lactobacillus casei and different levels of the black cumin seeds (0, 1, and 2%) and then stored at refrigerated temperature for 25 days. The population of the probiotic strains added to the flavored cottage cheeses was slightly increased during storage compared with the control cheeses. Enumeration results showed that the counts of Lactobacillus casei were higher than those of B. animalis during storage. Some of physicochemical properties of the samples changed by addition of the black cumin seeds, as significantly. Addition of black cumin seeds had a significant difference between flavored and control cheeses. Our results indicated that by addition of black cumin seed can produce a probiotic cottage cheese with improved taste and acceptability.

Carcass characteristics, chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa) seeds.

A study was conducted to investigate the dietary supplementation of black cumin seeds (BCS) on carcass characteristics, chemical and fatty acid (FA) composition and antioxidant properties of thigh and breast meat of broiler chickens at 42days of age. Three hundred sixty 1-day-old broiler chickens were allocated to five dietary treatment groups (each group containing eight replicate pens with each pen containing nine broiler chickens): basal diet (control; CON), CON + 0.05g/kg of bacitracin methylene disalicylate (AB), CON + 5g/kg of BCS (low dose of BCS), CON + 10g/kg of BCS (medium dose of BCS) and CON + 20g/kg of BCS (high dose of BCS). Weight (g) of slaughtered birds (p=.03), hot carcass (p=.007), breast (p=.03), thigh (p<.001), wing (p=.06), neck (p=.01), liver (p=.09), abdominal fat (p=.01) and total edible parts (p=.01) increased or tended to increase due to BCS supplementation compared with the CON. The concentrations of dry matter, crude protein and ether extract in chicken thigh and breast meat increased (p=.038 to <.001) with increasing doses of BCS in diets. The ferric reducing antioxidant activity in blood and meat increased linearly with increasing doses of BCS in the diets. However, peroxide values in meat were not affected by BCS and AB on both days 1 and 7 of storage at 4°C. Supplementation of BCS increased the concentrations of C14:1, C18:3n-6, C20:1, C20:2 FA and PUFA linearly (p<.05) and tended to increase (p=.098) the concentration of C18:2cis linearly. However, the concentrations of C16:0 and C16:1 FA decreased linearly with increasing doses of BCS in the diets. In conclusion, dietary supplementation of BCS at 20g/kg diet may improve slaughter body weight, beneficial FA concentrations and antioxidant properties of broiler chicken meat.

Cumin (Cuminum cyminum) and black cumin (Nigella sativa) seeds: traditional uses, chemical constituents, and nutraceutical effects

Although the seeds of cumin (Cuminum cyminum L.) are widely used as a spice for their distinctive aroma, they are also commonly used in traditional medicine to treat a variety of diseases. The literature presents ample evidence for the biomedical activities of cumin, which have generally been ascribed to its bioactive constituents such as terpenes, phenols, and flavonoids. Those health effects of cumin seeds that are experimentally validated are discussed in this review. Black seeds (Nigella sativa), which are totally unrelated to C. cyminum, have nevertheless taken the name ‘Black cumin’ and used in traditional systems of medicine for many disorders. Numerous preclinical and clinical trials have investigated its efficacy using the seed oil, essential oil, and its main constituent thymoquinone (TQ). These investigations support its use either independently or as an adjunct along with conventional drugs in respiratory problems, allergic rhinitis, dyspepsia, metabolic syndrome, diabetes mellitus, inflammatory diseases, and different types of human cancer. Multiple studies made in the last decades validate its health beneficial effects particularly in diabetes, dyslipidemia, hypertension, respiratory disorders, inflammatory diseases, and cancer. Nigella sativa seeds also possess immune stimulatory, gastroprotective, hepatoprotective, nephroprotective, and neuroprotective activities. TQ is the most abundant constituent of volatile oil of N. sativa seeds, and most of the medicinal properties of N. sativa are attributed mainly to TQ. All the available evidence suggests that TQ should be developed as a novel drug in clinical trials.

Comparative evaluation of the antifungal efficacy of six different plant extracts and their synergistic effect against Candida albicans: An in vitro study

Background: Chewing of sticks was a method of cleaning teeth in ancient India and is still followed by many people in the rural parts. People of different religions also hold high value for these plants that are of high medicinal value and have antimicrobial effects. Objectives: We previously in a study tried to evaluate the antibacterial efficacy of plant extracts from neem, miswak, liquorice, babul, pine, and black cumin against Lactobacillus acidophilus and Streptococcus mutans and have seen few positive results. In this study, we aim to use these extracts to determine if they show antifungal efficacy. Materials and Methods: Chewing sticks of neem, babul, miswak, liquorice, and the leaves of pine and seeds of black cumin were collected from plants sources and sun-dried after which they were ground into coarse powder. Sterile aqueous solutions of 5%, 10%, and 20% were prepared. Aqueous extraction and cold infusion were two methodologies we used. The filtrate was inoculated onto Sabouraud dextrose agar plate with chloramphenicol containing Candida and incubated at 37°C for 48 h. Results: Pine and black cumin showed good antifungal efficacy, on increasing the concentration the extracts of miswak and liquorice also showed a better antifungal efficacy. The combination of these plant extracts had better efficacy than individual extracts of babul and pine. The extracts obtained from cold infusion method almost showed equal antifungal efficacy in comparison to the standard chlorhexidine used. Conclusion: These plants extracts previously having showed antibacterial efficacy and good antifungal effects can be considered for preparations of commercial antiplaque agents.

ХЛЕБОБУЛОЧНЫЕ ИЗДЕЛИЯ СПЕЦИАЛЬНОГО НАЗНАЧЕНИЯ С ИСПОЛЬЗОВАНИЕМ СЕМЯН ПАЖИТНИКА, ЧЁРНОГО ТМИНА И СТЕВИОЗИДА

The functional properties of whole fenugreek seeds Trigonella foenum graecum L., black cumin Nigella sativa, stevioside Steviosides and their influence on the organoleptic, physicochemical properties of wheat flour bakery products were investigated. Due to its rich chemical composition, fenugreek, black cumin and stevioside have hypoglycic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, antioxidant properties. The aim of the work was the development of special-purpose bakery products and the study of the quality indicators of white bread made from wheat flour with partial replacement of wheat flour with fenugreek seeds, flour from black cumin seeds, as well as replacement of sugar with stevioside. The paper presents the analysis of functional properties of Trigonella foenum graecum L., Nigella sativa, Steviosides, and their influence on the organoleptic, physical and chemical properties of wheat flour bakery products. Due to the rich chemical composition, trigonella, black cumin and stevioside have hypoglycemic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, and antioxidant properties. The article was intended to develop special-purpose bakery products and examine the quality of wheat bread with the partial replacement of wheat flour with flour from trigonella, black cumin seeds, and replacement of sugar with stevioside. The researchers investigated the control samples with 2% and 2.5% of trigonella seeds, and 1% and 1.5% black cumin flour in relation to the weight of wheat flour, as well as with the complete replacement of granulated sugar with stevioside. According to the results of organoleptic evaluation, the test samples have the correct appearance, well-developed porosity, elastic crumb, a pleasant spicy-nutty taste and aroma without bitterness, and a good colour of the crust. According to the results of physical and chemical studies, there is a slight decrease in humidity and porosity, and an increase in acidity in the test samples.

Evaluating and Checking the quality of various Spices in Aerosol preparation namely VIT R.S.S Aerosol

Aerosols are the fine solid particles which have larger surface area and hence these aerosols if integrated with natural elements would eventually enhance it’s properties. Finer the particle more is the surface area and hence more is the effect of the aerosols. Aerosols can be anthropogenic or natural. Bio Aerosols are such natural aerosols which are made out of spices such as Black Pepper, Turmeric, cardamom, clove, cumin seeds, cinnamon and coriander seeds. These have several antibiotic properties and anti-microbial properties which can be used to remove bacteria and act as a biological room fresher. An agar culture is used to grow the culture of bacteria like the Escherichia Coli and the Staphylococcus. The Bio-Aerosol are spread in the wells made in the agar culture and then kept in incubation for about 48 hours that is two days and then eventually observe the culture and the effect of the spices on the bacteria culture as an anti-biotic and hence finding it’s effect on the Bacteria culture. Results showed that these anti microbial properties were effective on the culture of Escherichia coli and Staphylococcus aureus. This can be proved by this fact that the natural bio aerosol were able to stop the growth of these colonies of bacteria and the colonies of staphylococci immediately surrounding the spices had been destroyed, whereas other staphylococci colonies farther away were normal. Hence, proving the fact that the bio aerosols made out of spices are able to depict anti-microbial factors.

Sensitivity of Seed Germination to Salt Stress in Black Cumin (Nigella sativa L.)

Black cumin is an annual oilseed crop, native to the Mediterranean region and widely used for nutritional and medicinal purposes. Reduced seed germination and early seedling growth under saline conditions are considered as major factors limiting the establishment of crops. The objective of this study was to investigate the effect of salinity due to NaCl on germination of black cumin seeds. A set of experiments was conducted under completely randomized design with four replications of 200 seeds at two different suboptimal germination temperatures (15 and 20 °C) in the dark for 16 days. In order to create salt stress conditions during the germination process, five solutions were used (0 as control, 80, 160, 240 and 320 mM NaCl). The germination performance was evaluated by final germination percentage and mean germination time. The effect of salinity on seed germination percentage and mean germination time was significant at p&lt;0.01. Germination of the controls was 96% and 95% at 15 °C and 20 °C, respectively. The presence of NaCl, regardless of temperature, reduced germination. This reduction was more severe at 15 °C (15%, and 19% germination in cases of 80 and 160 mM concentration respectively) than at 20 °C (65% at 80 mM salinity level) and no germination was observed from 240 mM onwards. The mean germination time increased with increased NaCl levels, especially at the lower temperature of 15 °C. The overall results of this experiment showed the inhibitory effects of salt stress on seed germination parameters of black cumin.