Ultrasonic Assisted Extraction Polyphenols andD Antioxidant from Nigella Sativa Seed

Authors

  • J. Gimbun Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • N. F. Ishak Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • N. I. S. Muhammad Faculty of Technology, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • S. F. Pang Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • M. A. A. Kadir Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • H. Ramli Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • M. F. Abdullah Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • Z. Giman Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia
  • Z. Khadisah Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang, 26300 Gambang, Malaysia

Abstract


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.

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Published

2014-12-31

How to Cite

Gimbun, J., Ishak, N. F., Muhammad, N. I. S., Pang, S. F., Kadir, M. A. A., Ramli, H., Abdullah, M. F., Giman, Z., & Khadisah, Z. (2014). Ultrasonic Assisted Extraction Polyphenols andD Antioxidant from Nigella Sativa Seed. Journal of Engineering and Technology (JET), 5(2), 17–26. Retrieved from https://jet.utem.edu.my/jet/article/view/157

Issue

Vol. 5 No. 2 (2014): JOURNAL OF ENGINEERING AND TECHNOLOGY

Section

Articles

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