Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2012 | 11 | 4 |
Tytuł artykułu

Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds

Warianty tytułu
Języki publikacji
Background. Chemical composition changes drastically during seeds germination because biochemical activity produces essential compounds and energy, and some nutrients transform to bioactive components as a part of these changes. There are some reports about the effect of germination on nutrient contents of different seeds, but very little information is available on black cumin seed. Besides, most studies have been conducted using a single set of germination conditions, and reports on the effect of modifying the processing conditions are scarce. The purpose of this work was to study the effect of different germination conditions on the content of chemical composition, fatty acids and amino acids of two black cumin seeds originated from Ethiopia (Africa) and Syria (Asia). Methods. Germination process was carried out according to the Urbano method. Proximate Chemical analysis were estimated using AOAC method. The fatty acid composition was determined by gas liquid chromatography and amino acid composition by procedures described by Mario. Statistical analysis was performed on all obtained values. Results. The content of moisture, oil, crude protein, ash and total carbohydrates of raw Ethiopian sample were slightly higher than the amounts of raw Syrian sample. Germination of the two samples increased both oil and protein contents while other constituents were decreased. Little change was observed in fatty acids after germination as saturated and total monounsaturated fatty acids were decreased, while the total of poly- unsaturated fatty acids was increased. The total amino acids increased during germination and it affected by germination conditions. Germinated seeds showed noticeable decreases in the contents of K, Na, Ca and Fe. The results suggested that germinated black seeds are a good food material with improved nutritional properties
Słowa kluczowe
Opis fizyczny
  • Food Science and Technology Departmnet, College of Agricultural Studies, Sudan Universitu of Science and Technology, P.O. Box 71, Khartoum North, Sudan
  • Analytical methods for Atomic absorption no 0303-0812. 1994. Perkin Elmer Corporation.
  • Al-Jassir M.S., 1992. Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia. Food Chem. 45, 239-242.
  • AOAC. 1990. Association of Official Analytical Chemists. Official Methods of Analysis. Washington, DC, USA.
  • AOCS. 1993. Official methods and recommended practices of the American Oil Chemists’ Society. AOCS Champaign, IL, 13b-45.
  • Atta M.B., 2003. Some characteristics of nigella (Nigella sativa L.) seed cultivated in Egypt and its lipid profile. Food Chem. 83, 63-68.
  • Cheikh-Rouhou S., Besbes S., Hentati B., Blecker C., Deroanne C., Attia H., 2007. N. sativa L.: Chemical composition and physicochemical characteristics of lipid frac- tion. Food Chem. 101 (2), 673-681.
  • Ferreira R.B., Melo T.S., Teixeira A.N., 1995. Catabolism of the seed storage proteins from Lupinus albus: fate of globulins during germination and seedling growth. Aust. J. Plant Phys. 22,373-381.
  • Gali-Muhtasib H., Roessner A., Schneider-Stock R., 2006. Thymoquinone: A promising anti-cancer drag from natural sources. Int. J. Biochem. Celi Biol. 38, 1249-1253.
  • Ijarotimi O.S., Keshinro O.O., 2012. Comparison between the amino acid, fatty acid, minerał and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour. Acta Sci. Pol., Technol. Aliment. 11 (2), 151-165.
  • Kaukovirta-Noija A., Wilhemson A., Poutanen K., 2004. Germination: A means to improve the functionality of oat. Agric. Food Sci. 13, 100-112.
  • Khalil A.H., Mansour E.H., 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54, 177-182.
  • Kuo Y., Rozan P., Lambein F., Frias J., Vidal-Valverde C., 2004. Effect of different germination condition on the contents of free protein and non-protien amino acids of commercial legumes. Food Chem. 86, 537-545.
  • Lee C.K., Karananithy R., 1990. Effect of germination on the chemical composition of Glycine and phasealus leans. J. Sci. Food Agri. 51, 437-445.
  • Mariod A.A., Aseel K.M., 2009. Characterization of the seed oil and meal from Monechma ciliatum and Prunus mahaleb seeds. J. Am. Oil Chem. Soc. 86, 749-755.
  • Mariod A.A., Ibrahim R.M., Ismail M., Ismail N., 2009. Antioxidant activity and phenolic content of phenolic rich fractions obtained from black cumin (Nigella sativa) seedcake. Food Chem. 116, 306-312.
  • Moongngarm A., Saetung N., 2010. Studies on comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice Thailand. Food Chem. 122, 782-788.
  • Nergiz C., Otles S., 1993. Chemical composition of Nigella sativa L. seeds. Food Chem. 48, 259-261.
  • Pagola S., Benavente A., Raschi A., Romano E., Molina M.A., Stephens P.W., 2004. Crystal stracture determination of thymoquinone by high-resolution X-ray powder diffraction. AAPS Pharm. Sci. Tech. 5, e28.
  • Ramadan M.F., 2006. Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.) an overview. Int. J. Food Sci. Technol. 42, 1208-1218.
  • Ramadan M.F., Morsel J.T., 2002. Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil. Nahrung/Food 46, 240-244.
  • Ramadan M.F., Morsel J.T., 2003. Analysis of glycolipids from black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinca Cass.) oilseeds. Food Chem. 80, 197-204.
  • Statgraphics. 1985-1989. Statgraphics statistical graphics Systems. V. 4.0. STSC Rockville.
  • Suliburska J., Krejpcio Z., Lampart-Szczapa E., Wójciak R.W., 2009. Effect of fermentation and extrasion on the release of selected minerals from lupine grain preparations. Acta Sci. Pol., Technol. Aliment. 8 (3), 87-96.
  • Tian B., Xie B., Shi J., Wua J., Cai Y., Xu, T., Xue S., Deng Q., 2010. Physicochemical change of oat seeds during germination. Food Chem. 119, 1195-1200.
  • Urbano G., Aranda P., Vilchez A., Aranda C., Cabrera L., Porres J.M., Lopez-Jurado M., 2005. Effects of germination on the composition and nutritive value of protein in Pisum sativum. L. Food Chem. 93, 671-679.
Rekord w opracowaniu
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.