The phenolic composition, aroma compounds, physicochemical and antimicrobial properties of Nigella sativa L. (black cumin) honey

Honey is an important bee product with its nutritional and medicinal properties. Characterization of different monofloral honey has importance for focusing on honey’s biocomponents and the potential use of its medicinal applications. Although Black cumin ( Nigella sativa L.) is a valuable monofloral honey, there are less study about its both chemical and biochemical study in literature. In this study, some characteristic properties of black cumin honey ( Nigella sativa L.) were evaluated. The mean total polyphenol content (TPC), total flavonoid content (TFC), and total antioxidant capacity based on the ferric reducing/antioxidant power (FRAP) and 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity were 55.23 ± 1.27 mg GAE/100 g, 1.18 ± 0.11 mg QUE/100 g, 219.50 µmol FeSO 4 .7H 2 O/g, 219.50 ± 8.67 µMFeSO 4 /g, and 38.40 ± 2.26 mg/mL, respectively. Phenolic composition was measured by means of high-performance liquid chromatography-photodiode-array detection (HPLC–PDA) using 25 standards. Ellagic acid and pinocembrin were identified as the major components. Antimicrobial activities were tested on Escherichia coli , Enterococcus faecalis , Staphylococcus aureus , Salmonella enteric subsp. enterica, Bacillus subtilis , Bacillus cereus , Listeria monocytogenes and Candida albicans . The results showed that Nigella sativa honeys were especially effective against L. monocytogenes , S. aureus , and E. faecalis . The results show that N. sativa honey possesses high apitherapeutic potential, although further research is now needed.