Abstract

IMPACT OF MICROWAVE AND OVEN TREATMENT ON PROTEIN PROFILE OF NIGELLA SATIVA (KALONJI)

Seema Ashraf*, Asad Sayeed, Zafar saeed Saify , S.M.Ghufran Saeed, Salma Abbas Sakhi, Amna Ansari, Nasreen Ali, Tabinda Zarreen, Gul Sanober, Shazia Haider, Afshan Sahar, Sadia Farooq

Abstract

Black cumin seeds (Nigella sativa) have been widely used for the treatment and prevention of various diseases. It is a multidimensional herbal medicine known for its high protein quality. This study shows the effect of microwave and oven treatments on the protein quality of black cumin seeds analyzed by SDS-PAGE. Microwave treated samples resulted in high protein yield as compared to oven treated samples. Highest protein yield in microwave treated sample T16 (43.9125 mg/ml) while 0 mg/ml in oven treated samples T10, T11, T12. The best overall results for protein quality, high molecular weight protein bands by SDS- PAGE and enzymatic activity were obtain by samples treated at 50°C for 1, 2 and 3 hr (T1, T2, T3 respectively).

Keywords: Nigella sativa, microwave heating, SDS-PAGE, oven heating, protein analysis, enzymatic activity.