Comparative Extraction and Evaluation of Phenolic Compounds and Antioxidant Activity Using Soxhlet, Ultrasonic, and Maceration Methods with Black Cumin (Nigella Sativa)

Abstract

Nigella sativa, commonly known as black cumin, is renowned for its healing properties and diverse bioactive compounds. This study investigates the extraction of black cumin using various techniques, including Soxhlet, ultrasonic, and maceration methods, examining the effects of different solvents and extraction temperatures. The total phenolic content and antioxidant capacity of the extracts obtained from each method were determined and evaluated, with antioxidant contents measured as DPPH equivalents. Extracts obtained from the Nigella sativa plant were examined using three different methods (Soxhlet, ultrasonic, maceration) and three solvents (acetone, DI water, ethanol), with the best results achieved using ethanol as a solvent and the ultrasonic method at 45 °C. The ultrasonic method was observed to be the most effective in terms of antiradical and phenolic content. These findings highlight the potential of black cumin as a natural therapeutic agent. Total phenolic content, a crucial metric for assessing phenolic compounds, offers insights into the potential health benefits of these extracts due to their antioxidant and anti-inflammatory properties. Evaluating the antioxidant properties is equally important, as antioxidants neutralize harmful free radicals, reducing oxidative stress and cellular damage. Rigorous analytical procedures ensured accuracy and reliability in quantifying both total phenolic content and antioxidant capacity. The findings identify the most suitable extraction conditions, optimizing the bioactive potential of black cumin. This comprehensive analysis provides a foundation for utilizing black cumin as a potent source of natural therapeutic agents with significant phenolic and antioxidant properties.

Keywords

• Nigella sativa
• Black cumin
• Extraction
• Antioxidant
• Total phenolic

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