Modeling of microwave extraction parameters of black cumin seed cake using green solvent
Journal of Molecular Liquids, vol.442, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 442
- Publication Date: 2026
- Doi Number: 10.1016/j.molliq.2025.129045
- Journal Name: Journal of Molecular Liquids
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Chemical Abstracts Core, Chimica, Compendex, INSPEC
- Keywords: Antioxidant, Black cumin seed cake, Microwave assisted extraction, Natural deep eutectic solvents, Response surface methodology
- Istanbul University Affiliated: Yes
Abstract
Black cumin (BC) is a plant species that contains essential oils in different compositions along with bioactive compounds and has properties such as antioxidant, antimicrobial, antidiabetic, anticancer, anti-asthmatic, antihypertensive, cytotoxic. In this study, a green extraction approach was established by integrating both MAE and NADES, aiming to promote sustainability through the valorization of agro-industrial waste. For the purpose, four different NADES formulations were prepared, and the most effective system (choline chloride, urea, and water (1:2:1, mol/mol)) was selected based on extraction efficiency. Optimization of MAE parameters was carried out using response surface methodology. Antioxidant activities of the BCSC extracts, including ABTS radical scavenging capacity, DPPH free radical scavenging activity, and total antioxidant capacity, were evaluated and compared with extracts obtained using conventional solvents. The antioxidant constituents were further characterized by HPLC-PDA analysis. Results demonstrated that DES-based MAE exhibited superior performance over traditional extraction methods, underlining the potential of BCSC as a sustainable source of natural antioxidants.