@article {1233, title = {Black Seed (Nigella sativa) Reduced Release of Phthalates Esters from Packing Material to Prepared Cheese}, journal = {Pharmacognosy Research}, volume = {16}, year = {2024}, month = {April 2024}, pages = {270-274}, type = {Original Article}, chapter = {270}, abstract = {

Background: Phthalate esters are chemicals that are widely used as additives to plastic products that are used in wrapped foods. It exerts a negative impact on health, especially the risk of hypertension, diabetes, CVD, endocrine disorders and fertility. Nigella sativa (black seed) is known to be rich in thymoquinone that exerts different biological activities. This study detected ten phthalate esters in different types of cheeses in local markets and laboratory-prepared cheese with black seed or with curd. Materials and Methods: 18 cheese samples (3 samples from 6 types) (mozzarella, qashquan, cheddar, sliced, Hallom and vita) were collected from local markets packaged in plastic containers. In addition, 3 samples of cheese were prepared in in different conditions (under vacuum or with black seed or with curd) wrapped in parchment paper, and stored for one month at 4{\textordmasculine}C. Phthalate esters were extracted, purified by SPE column and then determined by GC/MS. The phthalates were identified according to their retention time compared with standard. Results: Data obtained showed that phthalate esters were found in most samples with higher levels compared with prepared ones (p\<0.01). It was found that the prepared cheese under vacuum-packed showed only four phthalate compounds namely DBP, DIDP DEHA and DNOP at very low concentrations ) 0.02, 0.05, 0.01 and 0.07mg/kg (respectively. While the rest of the compounds were not detected in the sample, either less than the detection limit as BBP, DMP, or not present. While prepared and immersed in curd, it showed the presence of DEHA (0.01 mg/kg) and the other compounds were not detected. However, cheese prepared and wrapped in parchment paper under a vacuum showed the presence of DBP; 0.02, DIDP; 0.05, DEHA; 0.01 and DNOP;0.07 which reflect reduction of phthalates levels compared with local ones. Conclusion: Wrapping products in parchment paper and the addition of Nigella sativa avoid the release of these compounds to the cheese samples and prevent health problems which reflects the role of parchment paper and Nigella sativa as a scavenger for these esters.

}, keywords = {Cheese, Nigella sativa, Packings., Phthalates esters}, doi = {10.5530/pres.16.2.34}, author = {Haneen H. Mouminah} }