Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity

QR Code

Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity

Nigella sativa oil (NSO) is one of the high value oils in fats and oils industry due to its nutritional applications and its beneficial effects on human health. Several biological activities have been reported, especially antioxidant activities due to its active components, especially phenolics comp...

Full description

Bibliographic Details
Main Authors:	Rohman, Abdul, Lukitaningsih, Endang, Rafi, Mohamad, Ahmad Fadzillah, Nurrulhidayah, Windarsih, Anjar
Format:	Article
Language:	English English
Published:	Rynnye Lyan Resources 2019
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/79742/ http://irep.iium.edu.my/79742/3/79742_Nigella%20sativa%20oil%20physico-chemical.pdf http://irep.iium.edu.my/79742/2/79742_Nigella%20sativa%20oil%20physico-chemical_SCOPUS.pdf

Similar Items

Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2011)

In vivo antioxidant activities of Curcuma longa and Curcuma xanthorrhiza: A review
by: Lukitaningsih, Endang, et al.
Published: (2020)

Review on in vitro antioxidant activities of curcuma species commonly used as herbal components in Indonesia
by: Rohman, Abdul, et al.
Published: (2020)

Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Physico-Chemical Properties Of Starch In Sago Palm (Metroxylon Sagu) At Different Growth Stages [TP416.S3 T559 2004 f rb] [Microfiche 7985].
by: Tie, Adrina Pei Lang
Published: (2004)

Moringa oleifera seed oils: Physico-chemical characterization and its authentication using FTIR spectroscopy and chemometrics
by: Irnawati, et al.
Published: (2024)

Physico-Chemical And Organoleptic Evaluations Of Wheat Bread Substituted With Different Percentage Of Pumpkin Flour (Cucurbita Moschata) [TP435.W48 S451 2008 f rb].
by: See, Ean Fang
Published: (2008)

Investigation of factors affecting development of browning during Maillard reaction of gelatin
by: Hammed, Ademola Monsur, et al.
Published: (2017)

Emerging sustainable technologies for transformation of gelatin and gelatin-based films
by: Monsur, Hammed Ademola, et al.
Published: (2017)

Analysis of chicken fat as adulterant in butter using Fourier transform infrared spectroscopy and chemometrics
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2013)

Oleanolic acid from peel of Vitis labrusca B. grape and its in vitro biological properties
by: Ghafoor, Kashif, et al.
Published: (2013)

Effect of extraction parameter on antioxidant properties of nephrolepis Biserrata (Schott) Frond (NBF) by TCMAE method
by: Kormin, Faridah, et al.
Published: (2017)

The use of FTIR and Raman spectroscopy in combination with chemometrics for analysis of biomolecules in biomedical fluids: a review
by: ,, Abdul Rohman, et al.
Published: (2019)

Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication
by: Hamid, Anis Hamizah, et al.
Published: (2019)

Effect of type of reducing sugar on maillard reaction of gelatine from different sources
by: Ahmad Fadzillah, Nurrulhidayah, et al.
Published: (2018)

Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction
by: Hamid, A.H.,, et al.
Published: (2020)

Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil.
by: A. F., Nurrulhidayah, et al.
Published: (2011)

IIUM-fabricated portable electronic nose for halal authentication in beverages
by: Ab Mutalib, Nurul Asyikeen, et al.
Published: (2013)

Suitable coating material for microencapsulation of spray-dried fish oil
by: M., Tirgar, et al.
Published: (2015)

Identification and verification of porcine DNA in commercial gelatin and gelatin containing processed foods
by: Abdullah Amqizal, Hassan Ibrahem, et al.
Published: (2017)

Identification of total carotenoids and β-carotene content in local sweet potato (Ipomoea Batatas) for Halal pharmaceutical industry
by: Hussein, Suhair, et al.
Published: (2014)

FTIR spectroscopy investigation of “Istihalah” during gelatin production
by: Aboulala, Slimane, et al.
Published: (2014)

Constitutive, institutive and up-regulation of carotenogenesis regulatory mechanism via in vitro culture model system and elicitors
by: Othman, Rashidi, et al.
Published: (2014)

Cassava leaves and stems hydrolysis for glucose production
by: Azmi, Azlin Suhaida, et al.
Published: (2017)

Chemometric analysis of UV-spectra: a novel, rapid and cheap method to differentiate bovine, porcine and fish gelatin
by: Hammed, Ademola Monsur, et al.
Published: (2017)

The use of information technology tools for nutritional management
by: Hammed, Ademola Monsur, et al.
Published: (2017)

Effect of banana peel fiber as reinforcement in low density polyethylene/durian seed starch blends
by: Sarifuddin, Norshahida, et al.
Published: (2018)

Food service management and certification scheme: ensuring consumer protection
by: Ramli, Noriah
Published: (2017)

Determining system boundaries on commercial broiler chicken production system using ISO 14040/14044 guideline: a case study
by: Abdullah Sidek, 'Atiah, et al.
Published: (2018)

Biosynthesis of nanoparticles using recombinant bromelain
by: Nasruddin, Arina, et al.
Published: (2018)

Texture Profile Analysis (TPA) of the jelly dessert prepared from Halal gelatin extracted using High Pressure Processing (HPP)
by: Yusof, Nurlina, et al.
Published: (2018)

Critical success factors affecting the implementation of halal food management systems: Perspective of halal executives, consultants and auditors
by: Ahmad, Anis Najiha, et al.
Published: (2017)

Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
by: Hammed, Ademola Monsur, et al.
Published: (2016)

Effect of coupling agent on durian skin fibre nanocomposite reinforced polypropylene
by: Mohs Apandi, Siti Nur 'Ezzati, et al.
Published: (2018)

Relationship between solvent retention capacity and protein molecular weight distribution, quality characteristics, and breadmaking functionality of hard red spring wheat flour
by: Hammed, Ademola Monsur, et al.
Published: (2015)

Effects of pretreatment on properties of gelatin from perch (Lates Niloticus) skin
by: Hammed, Ademola Monsur, et al.
Published: (2014)

Hard fats improve the physicochemical and thermal properties of seed fats for applications in confectionery products
by: Akanda, Md Jahurul Haque, et al.
Published: (2019)

Efficacy of Malaysian plant extracts in preventing peroxidation reactions in model and food oil systems
by: Jaswir, Irwandi, et al.
Published: (2004)

Synchronizing HALAL manufacturing practices with GMP in food industry
by: Jaswir, Irwandi
Published: (2010)

Medium filth (najs mutawassitah) indicators in Halal food
by: Abu Bakar, Ibrahim
Published: (2011)