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Journal of Analytical Methods in Chemistry
Volume 2017 (2017), Article ID 7891434, 12 pages
https://doi.org/10.1155/2017/7891434
Research Article

Stability Study of Algerian Nigella sativa Seeds Stored under Different Conditions

1Laboratory of Natural Products, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
2Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

Correspondence should be addressed to Intan Safinar Ismail; ym.ude.mpu@ranifas

Received 23 August 2016; Revised 16 November 2016; Accepted 28 December 2016; Published 1 February 2017

Academic Editor: Constantinos Georgiou

Copyright © 2017 Muhammad Safwan Ahamad Bustamam et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

The supplementary materials include the structures of Nigella sativa main constituents, the storage conditions which the seeds were grouped and stored, the peak areas obtained from GCMS to show the clear changes of those six selected main constituents, a proposed biosynthetic pathway which involves the biosynthesis of the main constituents, the GCMS of three incubation temperatures done before only one temperature was selected for further analysis, and GCMS for close comparison of phenol-4-methoxy-2,3,6-trimethyl and thymohydroquinone.

  1. Supplementary Material