Extraction method influence on the spectral characteristics of Nigella sativa extracts
Authors:
Larisa A. Ryabokoneva, Irina Yu. Sergeeva, Alexander S. Markov, Angelina P. Nizolenko , Ekaterina V. Nazimova, Kamil F. Nasurtdinov
Abstract:
This study examines the efficiency of extracting biologically active substances from Nigella sativa seeds using various methods (water-alcohol, carbon dioxide, and Soxhlet extraction) and the application of these extracts in the food industry. It has been experimentally demonstrated that the maximum extract yield is achieved using supercritical fluid extraction (SCFE). Increasing the pressure from 10 to 20 MPa significantly increases the total yield of extractive substances (from 6 to 9.85%). The maximum extract yield (7.9%) was achieved with the optimal combination of extraction pressure (20 MPa) and fractionation parameters (7 MPa at 35°C). The authors demonstrated that SCFE at 20 MPa enables extraction rates of up to 90% of the theoretical yield (Soxhlet) while simultaneously reducing resource consumption and process time, despite the observed spatial non-uniformity of extraction. Spectroscopic analysis of the resulting extracts revealed stable absorption peaks (220–250 and 300–350 nm) associated with polyphenolic compounds and confirmed the determining role of extractant polarity in shaping the chemical profile of the extracts.
Keywords:
Nigella sativa L.; carbon dioxide extraction; supercritical fluid extraction; water-alcohol extraction; Soxhlet extraction; spectrophotometric analysis
For citation:
Ryabokoneva L.A., Sergeeva I.Yu., Markov A.S., Nizolenko A.P., Nazimova E.V., Nasurtdinov K.F. Extraction method influence on the spectral characteristics of Nigella sativa extracts. Индустрия питания|Food Industry. 2025. Vol. 10, No. 4. Pp. 69–78. DOI: 10.29141/2500-1922-2025-10-4-7. EDN: RMCJQG.
