Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.)

Table 1

Chemical composition of essential oil obtained from black cumin seeds analyzed by GC-MS.

Compounds	%MS	RI^#	IdentificationΦ
𝛼-Thujene	5.6	919	MS, RI, co-GC
𝛼-Pinene	1.4	928	MS, RI, co-GC
Sabinene	0.8	967	MS, RI, co-GC
𝛽-Pinene	1.7	973	MS, RI, co-GC
𝛼-Phellandrene	0.1	1003	MS, RI
𝛼-Terpinene	0.2	1012	MS, RI, co-GC
𝑝-Cymene	31.4	1019	MS, RI, co-GC
Limonene	1.0	1024	MS, RI, co-GC
1,8-Cineole	0.1	1025	MS, RI, co-GC
𝛾-Terpinene	0.2	1050	MS, RI, co-GC
trans-Sabinene hydrate	0.1	1101	MS, RI
Unidentified B*	6.8	1113	−
Terpinen-4-ol	1.0	1172	MS, RI, co-GC
𝑝-Cymen-8-ol	Trace	1179	MS, RI
𝛼-Terpineol	Trace	1189	MS, RI, co-GC
Cuminal	Trace	1240	MS, RI
Carvone	Trace	1241	MS, RI
Thymoquinone	37.6	1248	MS, RI
trans-Sabinene hydrate acetate	0.1	1258	MS, RI
Bornyl acetate	0.2	1285	MS, RI
Thymol	0.2	1289	MS, RI
Carvacrol	1.4	1295	MS, RI
𝛼-Longipinene	0.5	1353	MS, RI
Longifolene	2.0	1405	MS, RI
Thymohydroquinone	3.4	1559	MS, RI
10-epi-𝛾-Eudesmol	0.3	1625	MS, RI
𝛽-Eudesmol	0.5	1652	MS, RI
𝛼-Eudesmol	0.4	1655	MS, RI
Total	90.2%

Trace < 0.05%; ^#the retention index was calculated using a homologous series of n-alkanes C8–C18; ΦCo-GC: coinjection with an authentic sample. Percentages were obtained from electronic integration Trace measurements using a selective mass detector.