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Cited by 109

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Health-promoting value and food applications of black cumin essential oil: an overview

Hassanien, Mohamed F. R., Assiri, Adel M. A., Alzohairy, Ahmed M., Oraby, Hesham Farouk·2015·Journal of Food Science and Technology
DOI 10.1007/s13197-015-1785-4
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Research works printed but not linked: 29

  1. Abdel-Wahhab MA, Aly SE (2005) Antioxidant property of Nigella sativa (black cumin) and Syzygium aromaticum (clove) in rats during aflatoxicosis. J Appl Toxicol 25:218–223 · DOI
  2. Ahmad A, Husain A, Mujeeb M, Khan SA, Najmi AK, Siddique NA, Damanhouri ZA, Anwar F (2013) A review on therapeutic potential of Nigella sativa: a miracle herb. Asian Pac J Trop Biomed 3:337–352 · DOI
  3. Ali BH, Blunden G (2003) Pharmacological and toxicological properties of Nigella sativa. Phytother Res 17:299–305 · DOI
  4. Alzoreky NS, Nakahara K (2003) Antimicrobial activity of extracts from some edible plants commonly consumed in Asia. Int J Food Microbiol 80:223–230 · DOI
  5. Bakkali F, Averbeck S, Averbeck D, Idaomar M (2008) Biological effects of essential oils e a review. Food Chem Toxicol 46:446–475 · DOI · Paper page
  6. Benkaci–Ali F, Baaliouamer A, Meklati BY, Chemat F (2007) Chemical composition of seed essential oils from Algerian Nigella sativa extracted by microwave and hydrodistillation. Flavour Fragr J 22:148–153 · DOI
  7. Bourgou S, Pichette A, Marzouk B, Legault J (2010) Bioactivities of black cumin essential oil and its main terpenes from Tunisia. S Afr J Bot 76:210–216 · DOI
  8. Bourgou S, Pichette A, Lavoie S, Marzouk B, Legault J (2012) Terpenoids isolated from Tunisian Nigella sativa L. essential oil with antioxidant activity and the ability to inhibit nitric oxide production. Flavour Fragr J 27:69–74 · DOI
  9. Burits M, Bucar F (2000) Antioxidant activity of Nigella sativa essential oil. Phytother Res 14:323–328 · DOI
  10. Butta MS, Sultana MT (2010) Nigella sativa: reduces the risk of various maladies. Crit Rev Food Sci Nutr 50:654–665 · DOI
  11. Cheikh-Rouhou S, Besbes S, Hentati B, Blecker C, Deroanne C, Attia H (2007) Nigella sativa L.: chemical composition and physicochemical characteristics of lipid fraction. Food Chem 101:673–681 · DOI
  12. D’Antuono LF, Moretti A, Lovato AFS (2002) Seed yield, yield components, oil content and essential oil content and composition of Nigella sativa L. and Nigella damascena L. Ind Crop Prod 15:59–69 · DOI
  13. Edris AE (2011) The chemical composition and the content of volatile oil: potential factors that can contribute to the oxidative stability of Nigella sativa L. crude oil. J Dietary Suppl 8:34–42 · DOI
  14. Eschborn MI (1997) Pruefung von Schwarzkuemmeloel. Pharm Ztg 142:46–48
  15. Hajhashemi V, Ghannadi A, Jafarabadi H (2004) Black cumin seed essential oil, as a potent analgesic and anti-inflammatory drug. Phytother Res 18:195–199 · DOI · Paper page
  16. Halawani E (2009) Antibacterial activity of thymoquinone and thymohydroquinone of Nigella sativa L. and their interaction with some antibiotics. Adv Biol Res 3:148–152
  17. Hamrouni-Sellami I, Kchouk ME, Marzoul B (2008) Lipid and aroma composition of black cumin (Nigella sativa L.) Seeds from Tunisia. J Food Biochem 32:335–352 · DOI
  18. Harzallah HJ, Kouidhi B, Flamini G, Bakhrouf A, Mahjoub T (2011) Chemical composition, antimicrobial potential against cariogenic bacteria andvcytotoxic activity of Tunisian Nigella sativa essential oil and thymoquinone. Food Chem 129:1469–1474 · DOI
  19. Khosravi AR, Shokri H, Minooeianhaghighi M (2011) Inhibition of aflatoxin production and growth of Aspergillus parasiticus by Cuminum cyminum, Ziziphora clinopodioides, and Nigella sativa essential oils. Foodborne Pathog Dis 8:1275–1280 · DOI
  20. Lautenbacher LM (1997) Schwarzkuemmeloel. Dtsch Apoth Ztg 137:68–69
  21. Mahgoub S, Ramadan MF, El-Zahar K (2013) Cold pressed Nigella sativa oil inhibits the growth of food-borne pathogens and improves the quality of Domiati cheese. J Food Saf 33:P470–P480 · DOI
  22. Nickavar B, Mojab F, Javinnia K, Amoli MAR (2003) Chemical composition of the fixed and volatile oils of Nigella sativa L. from Iran. Z Naturforsch 58:629–631 · DOI
  23. Ramadan MF (2007) Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.) oilseeds: an overview. Int J Food Sci Technol 42:1208–1218 · DOI
  24. Ramadan MF (2013) Healthy blends of high linoleic sunflower oil with selected cold pressed oils: functionality, stability and antioxidative characteristics. Ind Crops Prod 43:65–72 · DOI
  25. Salgueiro L, Martins AP, Correia H (2010) Raw materials: the importance of quality and safety. A review. Flavour Fragr J 25:253–271 · DOI
  26. Singh G, Marimuthu P, Heluani CS, Catalan C (2005) Chemical constituents and antimicrobial and antioxidant potentials of essential oil and acetone extract of Nigella sativa seeds. J Sci Food Agric 85:2297–2306 · DOI
  27. Venkatachallam SKT, Pattekhan H, Divakar S, Kadimi US (2010) Chemical composition of Nigella sativa L. seed extracts obtained by supercritical carbon dioxide. J Food Sci Technol 47:598–605 · DOI
  28. Viuda-Marto M, Mohamady MA, Fernández-López J, Abd ElRazik KA, Omer EA, Pérez-Alvarez JA, Sendra E (2011) In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants. Food Control 22:1715–1722 · DOI
  29. Wajs A, Bonikowski R, Kalemba D (2008) Composition of essential oil from seeds of Nigella sativa L. cultivated in Poland. Flavour Fragr J 23:126–132 · DOI

Cited by

Metadata

Authors
Hassanien, M. F. R., Assiri, A. M. A., Alzohairy, A. M., & Oraby, H. F.
Venue
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Published
2015-03-27
Volume
52
Issue
10
Pages
6136-6142
ISSN
  • 0022-1155
  • 0975-8402
DOI
10.1007/s13197-015-1785-4
Cited by
109
References
1
Language
en
Licence
www.springer.com/tdm (tdm)

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