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Researcher: Kamal, Aisha
Guide(s): Jamal, Mohd Arif
Keywords: Biotechnology
Upload Date: 25-Nov-2013
University: Integral University
Completed Date: 2012
Abstract: Nigella sativa (Kalonji, Black cumin) is an annual flowering plant, belonging to Ranunculaceae family. N. sativa has been used traditionally as spice, carminative, condiment, aromatic, stimulant, diuretic, stomachic, liver tonic and digestive. Germinating seeds are known to contain high concentrations of various metabolites of nutritional and medicinal value and several biochemical constituents and enzymes. newlineN. sativa seeds were germinated in distilled water, 2mM CdCl2 and 100mM NaCl solutions separately at 25°C and a light intensity of 100µmol m-2s-1 and a 14/10 h (day/night). The samples in various phases of germination were collected daily for 11 days till plantlet was observed. A morphological study was conducted in different phases of germination and comparison was made between seeds grown under stress. Germination-induced biochemical alterations in various biomolecules and phytochemicals were seen. The levels of expression of different enzymes and antioxidant enzymes were studied during different phases of germination. The study of secondary metabolite production during germination and the antibacterial potential of the germinating seeds were also evaluated. newlineThe results obtained showed that germination increases the nutritional and medicinal value of N. sativa seeds. Decrease in anti-nutritional and toxic metabolites such as tannins and phenols were also observed. It was seen that on 6th and 7th day of seed germination the expression of different biomolecules, activity of various enzymes was on their highest level Hence, the five/six day germinated seed of N. sativa can be seen as a potential source of drugs. newlineVery few scientific studies have been undertaken on the germination biochemistry of spices and there is not even a single report published on this aspect of N. sativa seed. No previous reports have been published for evaluating the antimicrobial potential of extracts of different germinating phases of seeds. This is the first study on the alteration on the antimicrobial potential of seeds during germination. newline
Pagination: ---
Appears in Departments:Department of Biotechnology

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01_title.pdfAttached File434.42 kBAdobe PDFView/Open
02_certificate.pdf2.5 MBAdobe PDFView/Open
03_acknowledgement.pdf32.85 kBAdobe PDFView/Open
04_contents.pdf220.72 kBAdobe PDFView/Open
05_list of plates.pdf62.34 kBAdobe PDFView/Open
06_list of figures.pdf72.91 kBAdobe PDFView/Open
07_list of tables.pdf92.02 kBAdobe PDFView/Open
08_chapter 1.pdf499.39 kBAdobe PDFView/Open
09_chapter 2.pdf920.78 kBAdobe PDFView/Open
10_chapter 3.pdf828.05 kBAdobe PDFView/Open
11_chapter 4.pdf232.88 kBAdobe PDFView/Open
12_chapter 5.pdf328.76 kBAdobe PDFView/Open
13_chapter 6.pdf986.49 kBAdobe PDFView/Open
14_chapter 7.pdf8.74 MBAdobe PDFView/Open
15_certificates.pdf511.81 kBAdobe PDFView/Open

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