Antioxidant Activities of Black Cumin (Nigella Sativa L.) Seeds Cultivating in Different Regions of Turkey

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dc.contributor.authorŞen, Nejdet
dc.contributor.authorKar, Yakup
dc.contributor.authorTekeli, Yener
dc.date.accessioned2020-03-26T17:47:06Z
dc.date.available2020-03-26T17:47:06Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the antioxidant activity of the methanolic extracts of the black cumin (Nigella sativa L.) seeds collected from Konya, Isparta, Corum, Burdur, Afyon and Samsun was evaluated using three different methods, specifically the beta-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power assays. Among the six black cumin samples of different origins, the black cumin sample origins from Konya city showed the most potent radical scavenging activity in each assay, showing 94.59% (at 1 mg/mL) in the beta-carotene bleaching method and 44.44% in the DPPH radical scavenging method (at 0.5 mg/mL). Positive correlations were found between the total phenolic content in the black cumin extracts and their antioxidant activities. The values of their antioxidant activity were either equivalent to or higher than those of positive BHA and BHT controls. These satisfying results lead to expect the use of black cumin seeds as health-promoting ingredients such as dietary supplements and nutraceuticals.en_US
dc.description.sponsorshipScientific Research Projects Foundation of Selcuk UniversitySelcuk University [06101004]en_US
dc.description.sponsorshipWe thank the Scientific Research Projects Foundation of Selcuk University (SUBAP-Grant Number: 06101004) for the financial support of this study.en_US
dc.identifier.citationŞen, N., Kar, Y., Tekeli, Y., (2010). Antioxidant Activities of Black Cumin (Nigella Sativa L.) Seeds Cultivating in Different Regions of Turkey. Journal of Food Biochemistry, (34), 105-119. Doi: 10.1111/j.1745-4514.2009.00309.x
dc.identifier.doi10.1111/j.1745-4514.2009.00309.xen_US
dc.identifier.endpage119en_US
dc.identifier.issn0145-8884en_US
dc.identifier.issn1745-4514en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage105en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4514.2009.00309.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24624
dc.identifier.volume34en_US
dc.identifier.wosWOS:000275884000008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorŞen, Nejdet
dc.language.isoenen_US
dc.publisherWıleyen_US
dc.relation.ispartofJournal of Food Biochemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleAntioxidant Activities of Black Cumin (Nigella Sativa L.) Seeds Cultivating in Different Regions of Turkeyen_US
dc.typeArticleen_US

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