Integrated Phytochemical and Functional Evaluation of Nigella sativa and Olea europaea for Nutraceutical and Cosmetic Applications
نویسندگان
1 Al-Mustansiriyah University, Faculty of Sciences Biology Department, Baghdad, Iraq
2 Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut, Lebanon
3 Department of Chemistry, Lebanese International University-Beirut (LIU), Salim Salam Street, Mazraa, Beirut 146404, Lebanon
4 College of Engineering and Technology, American University of the Middle East, Kuwait
5 Department of Biological Sciences, Faculty of Science, Beirut Arab University, Beirut, Lebanon
6 Department of Biological Sciences, Faculty of Science, Beirut Arab University, Beirut, Lebanon
7 Botany and Microbiology Department, Faculty of Science, Alexandria University, Alexandria 21568, Egypt
8 Doctoral School of Science and Technology, Research Platform for Environmental Science (PRASE), Lebanese University, Beirut, Lebanon
doi
10.48309/chemm.2026.555413.2032چکیده
Medicinal plants have been recognized for centuries for their therapeutic potential, and in modern times, they continue to attract great research interest due to their pharmacological significance. Nigella sativa (black cumin seeds) is an herbaceous plant whose seeds contain bioactive compounds with well-documented medicinal properties. Similarly, Olea europaea (olive) has played an important role in food, trade, and medicine since ancient times. This study focuses on the extraction, phytochemical screening, and practical applications of these plants. Black cumin seed extracts were prepared using hexane and ethanol, while olive leaf extracts were obtained using water as a solvent. Extracts were analyzed for yield, moisture content, ash proportion, and metabolite composition through qualitative and quantitative tests. Total phenolic content (TPC) and antioxidant activity were also evaluated, using gallic acid and ascorbic acid as reference standards, respectively. For practical applications, bread was fortified with black cumin seeds at concentrations of 4%, 6%, and 8%. The fortified bread showed significant increases in moisture content and nutritional value, with sensory evaluation by 40 panelists identifying the 4% formulation as the most preferred. Additionally, three types of creams were formulated: one with black cumin seed oil, one with olive oil, and one combining both oils. Each type was prepared at three concentrations (2%, 5%, and 12%). All creams exhibited acidic pH values (3.97–4.15) and appeared homogeneous under light microscopy, although sensory evaluations varied. Furthermore, two types of soaps were prepared with olive oil, one with and one without rosemary essential oil, exhibiting pH values of 10 and 9, respectively.
