Ultrasonic Assisted Extraction Polyphenols and Antioxidant from Nigella Sativa Seed

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. (Published)

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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.

Item Type: Article
Uncontrolled Keywords: Nigella sativa; ultrasonic assisted extraction; flavonoid; phenolic; antioxidant
Subjects: T Technology > TP Chemical technology
Faculty/Division: Centre of Excellence: Centre of Excellence for Advanced Research in Fluid Flow
Faculty of Chemical & Natural Resources Engineering
Faculty of Engineering Technology
Depositing User: Prof. Dr. Jolius Gimbun
Date Deposited: 28 Jan 2016 08:04
Last Modified: 12 Sep 2017 07:16
URI: http://umpir.ump.edu.my/id/eprint/11827
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