black cumin (nigella sativa l.) seeds as potential food additive source [electronic resource

Includes reference.

Black cumin (Nigeffa sativa L.) seeds represent flavouring agent in cheese and backery products. Therefore, biochemical studies and biological assay were conducted. The results illust~ated that both extracted proteins at pH 8.0 (24.85% protein) and protein concentrate at the isoelectric point pH 4.4 (68.15% protein) were fractionated by SDS-PAGE and the two extracted protein contained 14 and 11 subunits for the first and second. respectively. The molecular weights of polypeptide chains ranged from 94.5 to less than 12.0 kDa. Data of amino acids for both two protein extracts indicated that the presence of diffiency amounts in lysine and sulfur amino acids. On the other hand, biological assay showed that each body weight gain (BWG). protein efficiency ratio (PER) and digestibility coefficient (DC) of albino rats fed on N. sativa protein concentrate (N.S.PC) were significant decreased than groups fed on control and/or skimmed milk powder as protein source in diets. And thus it must be added any animal protein source to improve the protein quality of N. sativa seeds. However, these results are similar reported data for some legumes protein. On the other studies are concerning with extraction of natural products from N. sativa seeds were carried out. Methanolic extract contained antioxidant activity (AOA) for both crude extract (I) and purified compound (II). The results indicated also that AOA were 56.75 and 52.70% of the total activity of a-tocopherol as standard with respecting to control. These two extracts were used as antifungal against bread mold fungi (RhiIOpUS sto/aniter). Data revealed that 10 and 50 j.lg/ml concentrations were effective against linear growth of fungi while 100 j.lg/ml was the most effective against bread mold fungi. However, it can be concluded that N. sativa L. seeds were represented potential food and feed additive source and good protective agent.

Summary in Arabic.

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