NMR analysis of chloroform extracts of Nigella seeds

Abstract

A comparative NMR analysis of chloroform extracts of three species of the Nigella family (Nigella damascena L., Nigella sativa L., Nigella orientalis L.) has been carried out and the influence of seeds grinding on the extract composition has been investigated. The seeds were obtained from plants cultivated on the experimental site of the Department of Plant Biochemistry and Biotechnology of the Central Botanical Garden NAS of Belarus. Fatty acid composition of the extract was evaluated; linoleic and oleic acids are the most abundant among triglycerides. The presence of pcymene and thymoquinone in the extracts was proven. A severe grinding of the seeds results in the extraction of additional compounds from the seed shell, and decomposition of triacylglycerols. The difference of fatty acids composition of three different Nigella species has been shown. The specificity of Nigella damascena is the highest content of eicosa dienoic acid in the seeds extracts, while Nigella orientalis contains the highest amount of linoleic acid. Nigella sativa is the leader in p -cymene and thymoquinone accumulation .