Characterization and application of natural antioxidant black cumin seed oil in processed foods | |
| Author | Yeasmin, Rezwana |
| Call Number | AIT Thesis no.FB-04-02 |
| Subject(s) | Black cumin Antioxidants |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-04-02 |
| Abstract | The basic aim of this work was to determine the effectiveness of black cumin oil(BCO) as an antioxidant agent. The increase of shelf life of two products on using this natural substance was determined after its potential as an antioxidating agent was determined. Different extraction methods and solvents were used to evaluate the yield of crude oil and their effectiveness based on antioxidant activity. It was found that extraction with petroleum ether showed highest antioxidant activity at 50mg/ml concentration and the yield was 38.52%. Two commercial black cumin crude oil extracted by physical methods were also compared to see their effectiveness on antioxidant activity. It was found that cold press BCO sample was the best based on its activity, which was 93.95% by the Diphenyl- 1-picrylhydrazyl (DPPH) method. The antioxidant activity of all BCO were compared to that of some standard synthetic antioxidants and by the DPPH and deoxyribose degradation assay. The activity of the crude black cumin oil on DNA cleavage and antibacterial properties was also investigated. BCO showed promising results in both investigations. 1 OOmg/ml of BCO can suppress the formation of linear fragments of DNA under high oxidative conditions of UV light and hydrogen peroxide. Minimum inhibitory concentration (MIC) of BCO for 15 different pathogenic bacterial samples showed its effectiveness for antibacterial activity. Most of all strains showed MIC at 25mg/ml. In one experiment the meatballs were dipped into bacterial strain and then incubated for 24 hrs at room temperature. The results showed that BCO has an inhibitory action in meat as well. In another experiment the meatball were stored for 20 days at 4°C. It was found that by using 0.75% BCO the meatball can be preserved for 20 days as compared to the control. From the results of meatball preservation it was observed that there is a similar trend between Thiobarbituric acid-reactive substance (TBARS) value and Warmed-over flavor (WOF) score. Change of color was observed during storage period. Due to characteristic black color of the oil itself higher addition than 0.75% of BCO will not found to be acceptable from the panelist feed back. Another indication for lipid oxidation in food was measured by hexanal analysis. With two selected samples and the control sample, it also showed similar rate of change with other analysis. However the preservation of deep fried snacks made with wheat flour did not show promising results like meatball. Overall it can be said that BCO has good antioxidant and anti-microbial characteristic. With suitable low fat meat BCO will increase the shelf life of the product. |
| Year | 2004 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-04-02 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Environmental Engineering (EV) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Jindal, Vinod K.; Athapol Noomhorm; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2004 |