Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed

This paper presents an ultrasonic assisted extraction study of essential oil from Nigella sativa seeds. It was found that the extraction of phenolic, flavonoid and antioxidant favours pure solvent, i.e. ethanol and methanol. Extraction of phenoilc, flavonoid and antioxidant, increases with increasin...

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Main Authors:	Jolius, Gimbun, Nur Farahin, Ishak, Noor Intan Shafinas, Muhammad, Sook, Fun Pang, Mohd Arman, Abd Kadir, Hafizah, Ramli, Mohd Faried, Abdullah, Zainal, Giman, Zulhabri, Khadisah
Format:	Article
Language:	English English
Published:	Malaysian Technical Universities Network (MTUN) 2014
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/11827/ http://umpir.ump.edu.my/id/eprint/11827/ http://umpir.ump.edu.my/id/eprint/11827/1/JET%20157-422-1-PB.pdf http://umpir.ump.edu.my/id/eprint/11827/7/Ultrasonic%20Assisted%20Extraction%20Polyphenols%20And%20Antioxidant%20From%20Nigella%20Sativa%20Seed.pdf

id	ump-11827
recordtype	eprints
spelling	ump-118272017-09-12T07:16:00Z http://umpir.ump.edu.my/id/eprint/11827/ Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed Jolius, Gimbun Nur Farahin, Ishak Noor Intan Shafinas, Muhammad Sook, Fun Pang Mohd Arman, Abd Kadir Hafizah, Ramli Mohd Faried, Abdullah Zainal, Giman Zulhabri, Khadisah TP Chemical technology This paper presents an ultrasonic assisted extraction study of essential oil from Nigella sativa seeds. It was found that the extraction of phenolic, flavonoid and antioxidant favours pure solvent, i.e. ethanol and methanol. Extraction of phenoilc, flavonoid and antioxidant, increases with increasing temperature until 50°C but reduced thereafter. Increasing the sonication power from 112 W to 224 W improved extraction of phenolic, flavonoid and antioxidant markedly, although a further increase to 277 W is not an improvement. A lower sonication frequency (35 kHz) yielded higher polyphenols and antioxidant content as opposed to the higher frequency (53 kHz). The highest total phenolic content (0.66 mg GAE/g sample), total flavonoid content (1.84 µg QE/g sample) and antioxidant activities (63.15%) using ethanol at sonication power of 224 W, extraction time of 30 minutes and temperature of 50°C. Malaysian Technical Universities Network (MTUN) 2014-12-31 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/11827/1/JET%20157-422-1-PB.pdf application/pdf en http://umpir.ump.edu.my/id/eprint/11827/7/Ultrasonic%20Assisted%20Extraction%20Polyphenols%20And%20Antioxidant%20From%20Nigella%20Sativa%20Seed.pdf Jolius, Gimbun and Nur Farahin, Ishak and Noor Intan Shafinas, Muhammad and Sook, Fun Pang and Mohd Arman, Abd Kadir and Hafizah, Ramli and Mohd Faried, Abdullah and Zainal, Giman and Zulhabri, Khadisah (2014) Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed. Journal of Engineering and Technology, 5 (2). pp. 17-26. ISSN 2180-3811 http://journal.utem.edu.my/index.php/jet/article/download/157/92
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Jolius, Gimbun Nur Farahin, Ishak Noor Intan Shafinas, Muhammad Sook, Fun Pang Mohd Arman, Abd Kadir Hafizah, Ramli Mohd Faried, Abdullah Zainal, Giman Zulhabri, Khadisah Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
description	This paper presents an ultrasonic assisted extraction study of essential oil from Nigella sativa seeds. It was found that the extraction of phenolic, flavonoid and antioxidant favours pure solvent, i.e. ethanol and methanol. Extraction of phenoilc, flavonoid and antioxidant, increases with increasing temperature until 50°C but reduced thereafter. Increasing the sonication power from 112 W to 224 W improved extraction of phenolic, flavonoid and antioxidant markedly, although a further increase to 277 W is not an improvement. A lower sonication frequency (35 kHz) yielded higher polyphenols and antioxidant content as opposed to the higher frequency (53 kHz). The highest total phenolic content (0.66 mg GAE/g sample), total flavonoid content (1.84 µg QE/g sample) and antioxidant activities (63.15%) using ethanol at sonication power of 224 W, extraction time of 30 minutes and temperature of 50°C.
format	Article
author	Jolius, Gimbun Nur Farahin, Ishak Noor Intan Shafinas, Muhammad Sook, Fun Pang Mohd Arman, Abd Kadir Hafizah, Ramli Mohd Faried, Abdullah Zainal, Giman Zulhabri, Khadisah
author_facet	Jolius, Gimbun Nur Farahin, Ishak Noor Intan Shafinas, Muhammad Sook, Fun Pang Mohd Arman, Abd Kadir Hafizah, Ramli Mohd Faried, Abdullah Zainal, Giman Zulhabri, Khadisah
author_sort	Jolius, Gimbun
title	Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
title_short	Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
title_full	Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
title_fullStr	Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
title_full_unstemmed	Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed
title_sort	ultrasonic assisted extraction polyphenols and antioxidant from nigella sativa seed
publisher	Malaysian Technical Universities Network (MTUN)
publishDate	2014
url	http://umpir.ump.edu.my/id/eprint/11827/ http://umpir.ump.edu.my/id/eprint/11827/ http://umpir.ump.edu.my/id/eprint/11827/1/JET%20157-422-1-PB.pdf http://umpir.ump.edu.my/id/eprint/11827/7/Ultrasonic%20Assisted%20Extraction%20Polyphenols%20And%20Antioxidant%20From%20Nigella%20Sativa%20Seed.pdf
first_indexed	2023-09-18T22:12:49Z
last_indexed	2023-09-18T22:12:49Z
_version_	1777415140804657152

Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed

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