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

Table 2

Chemical composition of oleoresins obtained from black cumin (Nigella sativa L.) seeds in different solvents analysed by GC-MS.

Compounds	M1	M2	M3	RI^#	IdentificationΦ
𝛼-Thujene	Trace	0.4	0.6	919	MS, RI, co-GC
𝑝-Cymene	0.9	2.8	2.2	1019	MS, RI, co-GC
Unidentified A	0.5	0.5	0.4	1092	−
Thymoquinone	5.7	6.1	3.7	1248	MS, RI
Carvacrol	0.4	Trace	Trace	1295	MS, RI, co-GC
𝛼-Longipinene	Trace	Trace	Trace	1353	MS, RI
Longifolene	0.5	0.6	0.3	1405	MS, RI
Thymohydroquinone	2.5	1.6	0.5	1559	MS, RI
Palmitic acid, ethyl ester	2.8	Trace	Trace	1979	MS, co-GC
Linoleic acid, methyl ester	0.6	0.5	0.5	−	MS, co-GC
Linoleic acid, ethyl ester	11.6	Trace	0.6	−	MS, co-GC
Oleic acid, ethyl ester	4.6	Trace	0.2	−	MS, co-GC
Oleic acid	0.3	Trace	0.2	−	MS, co-GC
Linoleic acid	33.0	43.9	27.7	−	MS,
Linoleic acid, butyl ester	0.9	5.7	16.0	−	MS
Oleic acid, butyl ester	1.2	4.5	7.3	−	MS
Glyceryl palmitate	3.7	1.6	2.3	−	MS
Glyceryl linoleate	27.7	21.9	23.1	−	MS
Sitosterol	Trace	1.3	Trace	−	MS, co-GC
Total	96.4%	90.9%	85.2%

Trace < 0.05; ^#the retention index was calculated using a homologous series of n-alkanes C8–C20; ΦCo-GC: coinjection with an authentic sample.
Percentages were obtained from electronic integration measurements using selective mass detector.
M1: ethanol oleoresin; M2: ethyl acetate oleoresin; M3: n-hexane oleoresin.