Chemical Composition Analysis Using HPLC-UV/GC-MS and Inhibitory Activity of Different Nigella sativa Fractions on Pancreatic α-Amylase and Intestinal Glucose Absorption

Table 2

Different NS chemical components.

(a) Chemical components of NS fractions identified using HPLC

Peak no.	Polyphenolic compounds	Retention time	% area EtOH	% area MeOH	% area aqueous
1	Gallic acid	2.420	—	4.27	1.60
2	Catechin	4.178	31.38	0.92	1.26
3	Vanillic acid	6.837	—	2.34	5.63
4	Vanillin	7.757	—	—	3.71
5	p-Coumaric acid	8.132	—	0.76	—
6	Ferulic acid	8.604	—	0.71	2.18
7	Rutin	10.003	4.81	2.83	7.68
8	Naringenin	9.659	—	1.86	—
9	Quercetin	12.474	—	0.32	—
10	trans-Chalcone	17.771	—	0.47	—
11	Salicylic acid	11.308	—	—	16.44
12	Kaempferol	13.476	3.57	—	1.68

(b) The polyphenolic compound content in NS seeds (mg/100 g of plant DW)

Peak no.	Polyphenolic compounds	EtOH fraction	MeOH fraction	Aqueous fraction
1	Gallic acid	NF
2	Catechin
3	Vanillic acid	NF
4	Vanillin	NF	NF
5	p-Coumaric acid	NF		NF
6	Ferulic acid	NF
7	Rutin
8	Naringenin	NF		NF
9	Quercetin	NF		NF
10	trans-Chalcone	NF		NF
11	Salicylic acid	NF	NF
12	Kaempferol		NF