Abstract:
Microwave assisted extraction is an emerging technique that is simple, efficient and economically cost-effective, which provides with better extraction parameters leading to high yield extraction of bio-active compounds. The current study was carried out to assess the effect of microwave assisted black cumin seed extract on the total phenolic contents (TPC), total flavonoids (TFC) and antioxidant characterization using different powers (150, 300 and 450W). The microwave assisted black cumin seed extract obtained at different power intervals showed variations in TPC (26.99 35.01mg GAE/g), TFC (15.82 - 24.41 mg QE/g) respectively. Moreover, the in-vitro antioxidant capacity of the extract differed from 98.55 to 157.33 µM Fe (II)/100mg, 41.87 to 63.09% and 26.13 to 49.38% as analyzed by FRAP, DPPH and ß- carotene bleaching assay, respectively. The results verified the higher values of TPC, TFC, FRAP, DPPH and ß-carotene assay microwave assisted black cumin seed extract at 450W power interval in comparison to the ones obtained at lower power intervals.
Page(s):
98-98
DOI:
DOI not available
Published:
Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022