Nutritional value and applications of Nigella sativa essential oil: a mini review

A literature-based survey of black cumin (Nigella sativa L.) essential oil composition and properties was reviewed. Non-traditional oilseeds attracted great interest because their components have unique properties and may augment the supply of novel products. Analysis of N. sativa essential oil using GC techniques resulted in the identification of many bioactive phytochemicals representing ca. 85% of the total compounds. The main compounds include p-cymene, thymoquinone, -thujene, longifolene, -pinene, -pinene and carvacrol. N. sativa oil exhibited various biological properties including antifungal, antibacterial and antioxidant potentials. N. sativa oil showed complete inhibition zones against Gram-negative and Gram-positive bacteria including Penicillium citrinum Bacillus cereus, Bacillus subtilis, Staphylococcus aureus and Pseudomonas aeruginosa. The oil showed higher antioxidant potential in comparison with synthetic antioxidants in a rapeseed oil model system. The oil exhibited also stronger antiradical activity against DPPH radical. The diversity of food and non-food applications to which N. sativa oil can be put, gives this oil industrial and commercial importance.