INTRODUCTION The historical use of black cumin seed (Nigella sativa) dates back centuries, being embedded in Arabian culture and having a long history of unsurpassed medicinal value with versatility to treat a wide range of ailments. Thymoquinone (TQ) is now known to be the primary active constituent of black cumin seed oil (BCS oil) responsible for its medicinal effects and also showing promis...

Salmonellosis has been increasingly associated with contaminated spices. Identifying inoculation and stabilization methods for Salmonella on whole spices is important for development of validated inactivation processes. The objective of this study was to examine the effects of inoculation preparation on the recoverability of Salmonella enterica from dried whole peppercorns and cumin seeds. Whol...

Ground cumin is used as a flavoring agent in a number of ethnic cuisines. The chemical entities, which primarily establish its characteristically pungent flavor, are found in the volatile oil of cumin. Fixed oils and carbohydrates tend to round out the harshness of the volatile oil components. However, the quantity of volatile oil is commonly the measure of the quality of this spice. For severa...

An experiment was conducted into the Horticulture Farm of Sher-e-Bangla Agricultural University, Dhaka from October 2019 to March 2020 this study effect macronutrients combination and plant spacing on growth yield black cumin (Nigella sativa L.). Black variety BARI Kalozira-1 used as planting material in study. The consisted two factors: Factor-A: macro nutrient combinations (4 levels): T1= N0P...

A steam distillation extraction kinetics experiment was conducted to estimate essential oil yield, composition, antimalarial, and antioxidant capacity of cumin (Cuminum cyminum L.) seed (fruits). Furthermore, regression models were developed to predict essential oil yield and composition for a given duration of the steam distillation time (DT). Ten DT durations were tested in this study: 5, 7.5...

Cumin (Cuminum cyminum L.) is an annual plant belonging to the Apiaceae family is one of the oldest and economically most important medicinal spices. This study was conducted to determination of threshold kanamycin concentration in cumin for the purpose of gene transfer in a completely randomized design with three replications. Percentage of regenerated plants was recorded to study kanamycin ef...

Black cumin seed pulp (C), as well biochar (CC) produced via pyrolysis of black were used to remove methylene violet 2B (MV) and basic yellow 28 (BY28) from aqueous solution. Adsorption isotherms kinetics applied at 10, 25, 35 °C. The adsorption on the surface was exothermic; heat values lower than 0. capacities BY28-C, BY28-CC, MV-C, MV-CC 212.8, 625, 164, 909 mg g-1 25 °C, respectively. data ...

The purpose of this study was to develop an in-vitro digestion protocol evaluate the antioxidant potential peptides found in processed cheddar cheese using enzymes. We first studied and angiotensin-converting enzyme (ACE) inhibition activities with addition spices e.g., cumin, clove, black pepper made from buffalo milk ripened for 9 months. Then we conducted vitro by gastric duodenal Freeze-dri...

The commonly used seed spice Cumin (Cuminum cyminum Linn.) contains 3-4% volatile oil and about 15% fixed oil. Conventional grinding of cumin is associated with problems of temperature rise, caking, clogging of sieves and deterioration of quality due to loss of volatiles. Shortcomings of the conventional size reduction were obviated by flaking and the effect of flaking on the yield and quality ...