NUTRITIONAL, PHYTOCHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF Nigella ...

175 Pages·2012·3.49 MB·English

NUTRITIONAL, PHYTOCHEMICAL
COMPOSITION AND ANTIMICROBIAL
ACTIVITY OF Nigella sativa LINNAEUS

DDEEEEPPTTII GGIIRRII
PAL 0191

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU-560065
2012
NUTRITIONAL, PHYTOCHEMICAL
COMPOSITION AND ANTIMICROBIAL
ACTIVITY OF Nigella sativa LINNAEUS

DEEPTI GIRI
PAL 0191

Thesis submitted to the
University of Agricultural Sciences, Bengaluru
in partial fulfillment of the requirements
for the award of the degree of

Master of Science (Agriculture)
in
FOOD SCIENCE AND NUTRITION

BENGALURU JULY, 2012
Affectionately
Dedicated to My
loving
Grandparents,
Parents,
Chairperson,
teachers, Brothers,
sisters and Ankii
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
BENGALURU
CERTIFICATE
This is to certify that the thesis entitled “NUTRITIONAL,
PHYTOCHEMICAL AND ANTIMICROBIAL ACTIVITY OF Nigella sativa
LINNAEUS” submitted by Ms. DEEPTI GIRI, ID No. PAL 0191, for the
award of degree of MASTER OF SCIENCE (Agriculture) in FOOD
SCIENCE AND NUTRITION of the University of Agricultural Sciences,
Bengaluru, is a record of the research work carried out by her during the
period of her study in this University, under my guidance and
supervision and no part of the thesis has been submitted for the award
of any other degree, diploma, associateship, fellowship or other similar
titles.

Bengaluru Dr. SUNANDA SHARAN
July, 2012 Professor and Major Advisor
Approved by:
Chairman : ______________________________
(SUNANDA SHARAN)
Members : 1. ______________________________
(KAMAL G. NATH)
2. ______________________________
(NEENA JOSHI)
3. ______________________________
(BASAVARAJ P.K.)
4. ______________________________
(SUVARNA V. CHAVANNAVAR)
ACKNOWLEDGEMENT
With regardfull memories……..
In every one’s life, the day arises when one has to shape the feelings in words.
Sometimes, the words become unable to express the feelings of the mind, because, the
feelings of heart are beyond the reach of the words. When, I come to complete this
manuscript, so many memories have rushed through my mind which is full of gratitudes
to those who encouraged and helped me at various stages of this research. It gives me
immerse pleasure to record my feelings at this place.
I wish to express my sincere gratitude and respect to Dr. Sunanda Sharan,
Professor, Department of Food Science and Nutrition, UAS, GKVK. Bengaluru
Chairman of my advisory committee, for her inspiring, enlightening guidance and
constant encouragement. I am deeply grateful for her generous help and for having
shown keen interest during the course of my research work, without which, I would not
reached to this milestone in my life.
With a sense of pride and dignity, I sincerely thank the members of my advisory
committee Dr. Kamal G. Nath Professor, Department of Food Science and Nutrition,
Dr. Neena Joshi, Professor, Department of Food Science and Nutrition,
Dr. Basavaraj.P.K. Professor, Department of Soil Science and Agricultural Chemistry,
Dr. Suvarna V. Chavannavar, Associate Professor, Department of Agricultural
Microbiology, for their constructive criticism, valuable guidance, providing facilities in
carrying out my research work and timely correction of my thesis manuscript.
I am extremely thankful to Dr. Neena Joshi, Professor and Head, Department
of Food Science and Nutrition, GKVK, UAS, Bengaluru, for her encouragement
throughout my PG programme.
With immense pleasure I record my sincere thanks to my teachers
Dr. H.B. Shivleela, Dr.Umadevi Hiremath, Dr. Vijaylakshmi , Dr. Jamuna KV.,
Dr. M.L. Revanna and Dr. Usha Ravindra, Department of Food Science and
Nutrition, for their generous help, co-operation and inspiration during the course of
study
I am sincerely thankful to staff of National Research Center on Seed Spices
(Ajmer). Who provided me Nigella sativa seeds for my research work.
The thesis must surely bear the imprint of the love and affection showered on me
by my family members. I want to extend my appreciation to my grandparents and
parents for their boundless love, needy inspirations like showers to a drying crop and for
their unshakable confidence in me. My diction does not seem to be rich enough to
provide suitable words to articulate my love to them. I am greatly beholden of
vocabulary and owe deep sense of honor to my beloved grandparents Dr. Surendra
Kumar Giri and Smt. Sunayana Giri and my beloved parents Shri Ravindra Kumar Giri
and Smt. Rama Giri for their love and dedicated efforts in shaping my career since
childhood. It is time to express my gratitude to my beloved brothers Amrendra,
Animesh, Sumit, Manish, Amit, Shekhar, Shashwat, Ishu, Kshitij and Saatvik,
Avinash, Dhananjay and beloved sisters Aparna, di, Priyanka di, Soni, Shanoo, Anjali,
Sudha, Aditi Giri. and Shelly. My heartfelt thanks to all my uncles and aunts.
Fruitful results would not have hastened without the moral support of my
frienz., Ashu, Jaya, Geeta, Elnaz, Sindhu, Veena, Anusha, Tapasya, Deepa. My
seniour friends Geeta di, Savi di, shreya di, Deepa di, Jyoti di, Maya di, Baphi di,
Sheweta di, Gopika di, Choti di. My heartfelt thanks to my bosom juniors Ambreen,
Charis, Jayshree, Richa, Netra, Ranjita, Harish. I feel it is time to recall my childhood
and college friends Ankit, Pranjal, Priya, Swati, Ragini, Ankita, Sushila, Kiran, Preeti,
Rashmi, Beena, Kiran I wish to acknowledge the help and cooperation rendered by the
library UAS, Bengaluru.
……………any omission in this brief acknowledgement does not mean lack of
gratitude.

Bengaluru
JULY, 2012 (Deepti Giri)
Nutritional, phytochemical composition and antimicrobial activity
of Nigella sativa L.
THESIS ABSTRACT
Nigella sativa is an important seed spice. To investigate the
nutritional, phytochemical composition and antimicrobial activity of
Nigella sativa L., two samples, market and NRCSS (Ajmer) samples were
investigated. Two products, chutney and tea powder were developed by
substituting in standard recipe and shelf life was studied. Protein
content ranged from 16.31 to 16.52, fat 34.12 to 37.04, crude fiber 6.25
to 7.11 and ash 4.15 to 4.18 g /100g. Minerals such as calcium, iron,
sodium and potassium content ranged from 358 to 366, 10 to 11, 309 to
319 and 493 to 507 mg/100g respectively. Polyphenols, antioxidant
activity, phytic, tannic and oxalic acid content ranged from 53 to 57, 75
to 78, 63.18 to 63.34, 38 to 40 and 77.61 to 78.67 mg respectively.
Saturated fatty acids percentage for palmitic of 8 per cent and
unsaturated fatty acids such as linoleic 79 per cent was found.
Thymoquinone a volatile oil component was found to be 37 per cent.
Nigella sativa oil possessed antimicrobial activity on both against Gram
positive as well as Gram negative bacteria. Chutney powder was best
accepted at 50 per cent level of substitution and 0.5g/2 g of tea bag level
of substitution was best accepted for tea powder. Chutney powder stored
in steel box showed good shelf life. Peroxide and per cent free fatty acid
content of stored products were within safe value. Thus, results of the
study indicate that Nigella sativa is a good source of nutrients,
phytochemicals and possessed antimicrobial activity.
July, 2012
Department of Food Science and Nutrition
UAS, GKVK, Banglore-65 (Sunanda Sharan)
Major Advisor
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CONTENTS
CHAPTER TITLE PAGE No.
I INTRODUCTION 1 – 6
II REVIEW OF LITERATURE 7 – 39
III MATERIAL AND METHODS 40 – 48
IV EXPERIMENTAL RESULTS 49 – 73
V DISCUSSION 74 – 92
VI SUMMARY AND CONCLUSION 93 – 98
VII REFERENCES 99 – 114
ANNEXURE 115 – 140
LIST OF TABLES
TABLE PAGE
TITLE
No. No.
1. Volatile oil composition of Nigella sativa seed 2
2. Fixed oil composition of Nigella sativa seed 3
3. Physical properties of Nigella sativa seeds 11
4. Nutritive value of seed spices 13
Macro nutrient composition of three different samples of
5. 14
Nigella sativa seeds
Mineral composition of three different samples of Nigella
6. 14
sativa seeds
7. Nutrient composition of Nigella sativa seed 17
Nutrient compostion of Nigella sativa L. and Trigonella
8. 16
foenum-graecum (T.F)
9. Mineral content of Nigella sativa and T.F 16
Physical and chemical characteristics of Nigella sativa oil
10. 26
and Trigonella foenum graecum seed
11. Evaluation of seed oil of Nigella sativa L. 27
12. Components of volatile oil 28
13. Fatty acid composition of Nigella sativa 29
14. Physical prperties of Nigella seeds 51
15. Physical and chemical properties of N. sativa seed oil 51
16. Macro-nutrient composition of Nigella sativa 53
17. Micro-nutrient composition of Nigella sativa 56
18. Phytochemical composition of Nigella sativa seed 58
19. Fatty Acid profile (fixed oil) of Nigella sativa seed 60