Antioxidant Activities of Black Cumin (Nigella Sativa L.) Seeds Cultivating in Different Regions of Turkey

In this study, the antioxidant activity of the methanolic extracts of the black cumin (Nigella sativa L.) seeds collected from Konya, Isparta, Çorum, Burdur, Afyon and Samsun was evaluated using three different methods, specifically the β-carotene and linoleic acid system, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power assays. Among the six black cumin samples of different origins, the black cumin sample origins from Konya city showed the most potent radical scavenging activity in each assay, showing 94.59% (at 1 mg/mL) in the β-carotene bleaching method and 44.44% in the DPPH radical scavenging method (at 0.5 mg/mL). Positive correlations were found between the total phenolic content in the black cumin extracts and their antioxidant activities. The values of their antioxidant activity were either equivalent to or higher than those of positive BHA and BHT controls. These satisfying results lead to expect the use of black cumin seeds as health-promoting ingredients such as dietary supplements and nutraceuticals. PRACTICAL APPLICATIONS Nigella sativa L. seeds have been used for nutritional and pharmaceutical purposes, such as a condiments in bread and other dishes, and as anthelmintic and antibacterial agent. In addition, its seeds have been also used traditionally in the preparation of a sweet dish, which is made up of black cumin paste sweetened with honey or syrup, and especially in the flavoring of foods such as bakery products and cheese. Because N. sativa L. seeds include phospholipids, aroma compounds have many pharmaceutical properties; they could also be used for a many new multi-purposes in industrial areas such as food, cosmetic and pharmaceutical.