: Black cumin (Nigella sativa L.) seeds are normally used as spices in food preparations and in folklore for the treatment and management of several diseases. This present study sought to assess the effect of cooking duration (5 – 15 min) on the phenolic content and antioxidant properties of black cumin seed. The results of the study revealed that cooking for 5 – 10 min caused significant (P<0.05) increase in the phenolic content (total phenol and flavonoid) with a significant decrease (P<0.05) at 15 min of cooking. This same pattern was observed for the antioxidant properties of the seed. Hence, minimal heat treatment duration (5 – 10 min) through cooking is recommended to prevent the major loss of antioxidant properties and phenolic constituents of black cumin seed.
PAPER TITLE :EFFECT OF COOKING DURATION ON THE PHENOLIC CONTENT AND ANTIOXIDANT PROPERTIES OF BLACK CUMIN (NIGELL
JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 3 NUMBER 2 2012
- Author(s) : SHODEHINDE, S.A. ADEMILUYI, A.O. and OBOH, G