Physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion of purified proteins from black cumin seeds.

The main purpose of this work was to investigate some physiochemical and antioxidant properties of purified proteins of 18 kDa from black cumin seeds. The structural properties of purified proteins were characterized using Fourier Transform-Infrared spectroscopy (FT-IR) and Circular dichroism (CD) spectroscopy analysis. The Tunisian purified protein exhibited a α-helix structure and the Turkish purified protein adopted a β-sheet conformation.

Physicochemical properties of water-soluble polysaccharides from black cumin seeds.

In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant properties of black cumin water-soluble polysaccharides (BCWSP) were also investigated.

Structural, antioxidant and antibacterial activities of polysaccharides extracted from olive leaves.

In the present study, hot-water extraction procedure was used to recover polysaccharides from olive leaves. Primary structural characteristics were determined by nuclear magnetic resonance spectroscopy (H NMR and C NMR), Fourier Transform-Infrared spectroscopy (FT-IR) and X-ray diffractometry analysis. Emulsifying capacity, Zeta (ζ) potential and differential scanning calorimetric (DSC) of olive leaf polysaccharides (OLP) were investigated.