The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake

Document Type : Original Paper

Authors

Department of Food Science and Nutrition, Mount Carmel College, Autonomous, Bengaluru, Karnataka 560052, India

Abstract

This work was undertaken to develop a novelly formulated cake substituted with the cold-pressed Nigella Sativa oil and evaluate their nutritional properties namely Carbohydrate, Protein, Fat, Ash, Moisture, Energy, physicochemical properties, antioxidant activity, and shelf life of the savory cake. The formulated savory cakes in different proportions in ranges from 2.50 to 10% along with butter (SC1-2.50, SC2-5, SC3-7.50, and SC5-10%) as best suited for the recipe and without adding Nigella Sativa oil as taken control (SC0-0%). Results revealed that nutritional properties of carbohydrate, protein, fat, ash, moisture and energy of various concentrations of savory cake were reported significant differences (P<0.001) as compared to the control. The hardness of savory cakes increases even as the texture profile decreases with the continuing increase of Nigella Sativa oil. Color parameters, L*and a* values of the savory cake were decreased with the increase in the Nigella Sativa oil level. Scanning electronic microscopy reported the spongy structure of savory cake which dominance to increase in expansion ratio. The increased amount of Nigella Sativa oil in the dough formulation resulted in higher antioxidant properties in the final product and reduced lipid peroxidation. Sensory values were reported significantly increased in their acceptance among the savory cakes as compared to the control. The SC3 sample was observed to be most acceptable to sensory panelists towards the formulated cake. Based on the present work, Nigella Sativa oil-based baked products have good potential for consumer receipt, and health-promoting snacks, especially for diabetes patients.

Keywords

Main Subjects

© 2023, Research Institute of Food Science and Technology. All rights reserved.

This is an open-access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International (CC-BY 4.0). To view a copy of this license, visit (https://creativecommons.org/licenses/by/4.0/).

Abedi, A. S., Rismanchi, M., Shahdoostkhany, M., Mohammadi, A., & Mortazavian, A. M. (2017). Microwave-assisted extraction of Nigella sativa L. essential oil and evaluation of its antioxidant activity. J Food Sci Technol, 54(12), 3779-3790. https://doi.org/10.1007/s13197-017-2718-1
Ahmad, A., Husain, A., Mujeeb, M., Khan, S. A., Najmi, A. K., Siddique, N. A., . . . Anwar, F. (2013). A review on therapeutic potential of Nigella sativa: A miracle herb. Asian Pac J Trop Biomed, 3(5), 337-352. https://doi.org/10.1016/s2221-1691(13)60075-1
Al-Bandak, G., & Oreopoulou, V. (2011). Inhibition of lipid oxidation in fried chips and cookies by Majorana syriaca. International Journal of Food Science & Technology, 46(2), 290-296. https://doi.org/10.1111/j.1365-2621.2010.02484.x
AOAC. (2005). Official methods of analysis. In: Washington, DC: Association of Official Analytical Chemists.
Asdadi, A., Harhar, H., Gharby, S., Bouzoubaâ, Z., Yadini, A., Moutaj, R., . . . Hassani, L. M. I. (2014). Chemical composition and antifungal activity of Nigella Sativa L. oil seed cultivated in Morocco. International Journal of Pharmaceutical Science Invention, 3(11), 09-15.
Cheikh-Rouhou, S., Besbes, S., Hentati, B., Blecker, C., Deroanne, C., & Attia, H. (2007). Nigella sativa L.: Chemical composition and physicochemical characteristics of lipid fraction. Food Chemistry, 101(2), 673-681. https://doi.org/10.1016/j.foodchem.2006.02.022
Choi, Y. S., Choi, J. H., Han, D. J., Kim, H. Y., Lee, M. A., Kim, H. W., . . . Kim, C. J. (2009). Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci, 82(2), 266-271. https://doi.org/10.1016/j.meatsci.2009.01.019
Colla, K., Costanzo, A., & Gamlath, S. (2018). Fat Replacers in Baked Food Products. Foods, 7(12). https://doi.org/10.3390/foods7120192
da Silva Stefani, F., de Campo, C., Paese, K., Stanisçuaski Guterres, S., Haas Costa, T. M., & Hickmann Flôres, S. (2019). Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice. Food Research International, 120, 872-879. https://doi.org/10.1016/j.foodres.2018.11.052
Emeka, L. B., Emeka, P. M., & Khan, T. M. (2015). Antimicrobial activity of Nigella sativa L. seed oil against multi-drug resistant Staphylococcus aureus isolated from diabetic wounds. Pak J Pharm Sci, 28(6), 1985-1990.
Fallah Huseini, H., Amini, M., Mohtashami, R., Ghamarchehre, M. E., Sadeqhi, Z., Kianbakht, S., & Fallah Huseini, A. (2013). Blood pressure lowering effect of Nigella sativa L. seed oil in healthy volunteers: a randomized, double-blind, placebo-controlled clinical trial. Phytother Res, 27(12), 1849-1853. https://doi.org/10.1002/ptr.4944
Felisberto, M. H. F., Wahanik, A. L., Gomes-Ruffi, C. R., Clerici, M. T. P. S., Chang, Y. K., & Steel, C. J. (2015). Use of chia (Salvia hispanica L.) mucilage gel to reduce fat in pound cakes. LWT - Food Science and Technology, 63(2), 1049-1055. https://doi.org/10.1016/j.lwt.2015.03.114
Giarnetti, M., Paradiso, V. M., Caponio, F., Summo, C., & Pasqualone, A. (2015). Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil. LWT - Food Science and Technology, 63(1), 339-345. https://doi.org/10.1016/j.lwt.2015.03.063
Gómez, M., & Martinez, M. M. (2018). Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr, 58(13), 2119-2135. https://doi.org/10.1080/10408398.2017.1305946
Hashemi, S. M. B., Nikmaram, N., Esteghlal, S., Khaneghah, A. M., Niakousari, M., J. Barba, F., . . . Koubaa, M. (2017). Efficiency of Ohmic assisted hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. Innovative food science & emerging technologies, 41, 172-178. https://doi.org/10.1016/j.ifset.2017.03.003
Jakobek, L. (2015). Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chemistry, 175, 556-567. https://doi.org/10.1016/j.foodchem.2014.12.013
Jongsutjarittam, N., & Charoenrein, S. (2013). Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. Carbohydrate Polymers, 97(2), 306-314. https://doi.org/10.1016/j.carbpol.2013.04.087
Kadam, D., & Lele, S. S. (2017). Extraction, characterization and bioactive properties of Nigella sativa seedcake. J Food Sci Technol, 54(12), 3936-3947. https://doi.org/10.1007/s13197-017-2853-8
Kamkaen, N., & Wilkinson, J. M. (2009). The antioxidant activity of Clitoria ternatea flower petal extracts and eye gel. Phytother Res, 23(11), 1624-1625. https://doi.org/10.1002/ptr.2832
Kanazawa, A., Sawa, T., Akaike, T., & Maeda, H. (2002). Dietary lipid peroxidation products and DNA damage in colon carcinogenesis. European Journal of Lipid Science and Technology, 104(7), 439-447. https://doi.org/10.1002/1438-9312(200207)104:7<439::AID-EJLT439>3.0.CO;2-K
Kim, J. H., Lee, H. J., Lee, H.-S., Lim, E.-J., Imm, J.-Y., & Suh, H. J. (2012). Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT, 47(2), 478-484. https://doi.org/10.1016/j.lwt.2012.02.011
Kiralan, M., Özkan, G., Bayrak, A., & Ramadan, M. F. (2014). Physicochemical properties and stability of black cumin (Nigella sativa) seed oil as affected by different extraction methods. Industrial crops and products, 57, 52-58. https://doi.org/10.1016/j.indcrop.2014.03.026
Laguna, L., Sanz, T., Sahi, S., & Fiszman, S. M. (2014). Role of Fibre Morphology in Some Quality Features of Fibre-Enriched Biscuits. International Journal of Food Properties, 17(1), 163-178. https://doi.org/10.1080/10942912.2011.619024
Lindenmeier, M., & Hofmann, T. (2004). Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products. J Agric Food Chem, 52(2), 350-354. https://doi.org/10.1021/jf0346657
Mazaheri, Y., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2019). Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. Food Chem, 274, 480-486. https://doi.org/10.1016/j.foodchem.2018.09.001
Mir, S. A., Bosco, S. J. D., & Shah, M. A. (2019). Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour. Journal of the Saudi Society of Agricultural Sciences, 18(1), 89-94. https://doi.org/10.1016/j.jssas.2017.02.002
Morita, M., Naito, Y., Yoshikawa, T., & Niki, E. (2017). Antioxidant capacity of blueberry extracts: Peroxyl radical scavenging and inhibition of plasma lipid oxidation induced by multiple oxidants. Journal of Berry Research, 7, 1-9. https://doi.org/10.3233/JBR-170152
Osman, M. A., Alamri, M. S., Mohamed, A. A., Hussain, S., Gassem, M. A., & Abdel Rahman, I. E. (2015). Black cumin-fortified flat bread: formulation, processing, and quality. Quality Assurance and Safety of Crops & Foods, 7(2), 233-238. https://doi.org/10.3920/qas2013.0335
Paesani, C., Bravo-Núñez, Á., & Gómez, M. (2021). Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes. LWT, 135, 109959. https://doi.org/10.1016/j.lwt.2020.109959
Pasukamonset, P., Pumalee, T., Sanguansuk, N., Chumyen, C., Wongvasu, P., Adisakwattana, S., & Ngamukote, S. (2018). Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract. J Food Sci Technol, 55(8), 2881-2889. https://doi.org/10.1007/s13197-018-3204-0
Pertuzatti, P. B., Esteves, S. M. R., Alves, J. E., Lima, L. C., & Borges, J. E. (2015). Sensory Evaluation of Bakery and Confectionery Products Prepared through Semi-Industrial and Artisanal Processes. American Journal of Food Science and Technology, 3(4A), 32-36. http://pubs.sciepub.com/ajfst/3/4A/6
Prathapan, A., Singh, M. K., Anusree, S. S., Kumar, D. R. S., Sundaresan, A., & Raghu, K. G. (2011). Antiperoxidative, free radical scavenging and metal chelating activities of boerhaavia diffusa l. Journal of Food Biochemistry, 35(5), 1548-1554. https://doi.org/10.1111/j.1745-4514.2010.00477.x
Primo-Martín, C., van Dalen, G., Meinders, M. B. J., Don, A., Hamer, R. H., & van Vliet, T. (2010). Bread crispness and morphology can be controlled by proving conditions. Food Research International, 43(1), 207-217. https://doi.org/10.1016/j.foodres.2009.09.030
Psimouli, V., & Oreopoulou, V. (2013). The effect of fat replacers on batter and cake properties. J Food Sci, 78(10), C1495-c1502. https://doi.org/10.1111/1750-3841.12235
Pupulawaththa, A., Perera, O., & Ranwala, A. (2014). Development of fiber rich soft dough biscuits fortified with kohila (Lasia spinosa) flour. Journal of Food Processing and Technology, 5(12). https://doi.org/10.4172/2157-7110.1000395
┼×ensoy, Í., Rosen, R. T., Ho, C.-T., & Karwe, M. V. (2006). Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry, 99(2), 388-393. https://doi.org/10.1016/j.foodchem.2005.08.007
Shahidi, F., & Zhong, Y. (2010). Lipid oxidation and improving the oxidative stability. Chem Soc Rev, 39(11), 4067-4079. https://doi.org/10.1039/b922183m
Singh, J. P., Kaur, A., Shevkani, K., & Singh, N. (2015). Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. International Journal of Food Science & Technology, 50(5), 1190-1197. https://doi.org/10.1111/ijfs.12764
Topcagic, A., Cavar Zeljkovic, S., Karalija, E., Galijasevic, S., & Sofic, E. (2017). Evaluation of phenolic profile, enzyme inhibitory and antimicrobial activities of Nigella sativa L. seed extracts. Bosn J Basic Med Sci, 17(4), 286-294. https://doi.org/10.17305/bjbms.2017.2049
Wilderjans, E., Luyts, A., Brijs, K., & Delcour, J. A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science & Technology, 30(1), 6-15. https://doi.org/10.1016/j.tifs.2013.01.001
Yuksel, Z., Avci, E., & Erdem, Y. K. (2010). Characterization of binding interactions between green tea flavanoids and milk proteins. Food Chemistry, 121(2), 450-456. https://doi.org/10.1016/j.foodchem.2009.12.064
Zamora, R., & Hidalgo, F. J. (2016). The triple defensive barrier of phenolic compounds against the lipid oxidation-induced damage in food products. Trends in Food Science & Technology, 54, 165-174. https://doi.org/10.1016/j.tifs.2016.06.006
CAPTCHA Image
Volume 11, Issue 4
February 2023
Pages 367-382
  • Receive Date: 16 May 2022
  • Revise Date: 14 July 2022
  • Accept Date: 21 July 2022