Characterization of the black cumin (Nigella sativa L.) honey from Türkiye

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dc.contributor.authorKemal, Mehmet
dc.contributor.authorÜreyen Esertaş, Ülkü Zeynep
dc.contributor.authorDemir Kanbur, Esra
dc.contributor.authorKara, Yakup
dc.contributor.authorÖzçelik, Ali Erdem
dc.contributor.authorCan, Zehra
dc.contributor.authorKolaylı, Sevgi
dc.date.accessioned2025-07-18T08:25:04Z
dc.date.available2025-07-18T08:25:04Z
dc.date.issued2023
dc.departmentAÇÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.description.abstractThis case report study investigated the botanical, physicochemical, and phenolic compositions, as well as the antioxidant and antimicrobial properties of varying amounts of black cumin honey (Nigella sativa) from Burdur region of Türkiye. The samples had an average moisture value of 17.23% and a Nigella sativa pollen ratio ranging from 19% to 51%. Electrical conductivity (EC) values ranged from 0.36 to 0.54 mS/cm. The average color values of Hunter (L, a, b) were 43.55 (L*), 32.77 (a*), and 64.52 (b*), respectively. The proline contents were ranged from 875 to 1624 mg/kg. The average F/G ratio and F+G value were 1.43±0.11 and 68.75±4.75, respectively. The average of total phenolic (TP) and total flavonoid (TF) contents were 36.87±7.00 mg GAE/100 g and 5.63±1.45 mg QUE/100 g, respectively. The antioxidant capacities of the samples were tested using the ferric reducing/antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, with mean values of 179.40±25.35 μmol FeSO4.7H2O/100 g and 46.07±12.87 mg/mL, respectively. The phenolic composition of the samples were tested using the HPLC-PDA method with 25 phenolic standards. Gallic acid, p-OH benzoic acid, t-cinnamic acid, p-coumaric acid, chrysin, and pinocembrin were determined as common components. The samples exhibited high antimicrobial activities against Staphylococcus aureus, Escherichia coli, Chromobacterium violaceum, Bacillus cereus, Klebsiella pneumoniae, and Acinetobacter haemolyticus, but did not affect Candida albicans, Candida parapilopsis, or Mycobacterium smegmatis.
dc.identifier.doi10.1016/j.fbio.2023.102760
dc.identifier.issn22124292
dc.identifier.scopuss2.0-85160453973
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://hdl.handle.net/11494/5836
dc.identifier.volume53
dc.indekslendigikaynakScopus
dc.institutionauthorKemal, Mehmet
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Bioscience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectBlack cumin
dc.subjectHoney
dc.subjectNigella sativa
dc.titleCharacterization of the black cumin (Nigella sativa L.) honey from Türkiye
dc.typeArticle

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