Bioactive profile characterization of defatted black cumin (nigella sativa) seeds and mathematical modeling of thymoquinone extraction with solvent type-polarity optimization

This study aims to analyze the chemical composition of the residual press cake obtained after oil extraction from Nigella sativa L. (black cumin) seeds and to optimize the extraction efficiency of biologically active compounds, particularly thymoquinone (Thq). Black cumin is a plant that has been widely used throughout history in both traditional medicine and modern health applications, known for its antioxidant, antibacterial, antiviral, and anti-inflammatory properties. While the most studied part of the plant is its essential oil—due to its positive health effects—the press cake remaining after oil extraction is often undervalued and primarily used as animal feed, despite its rich content of carbohydrates, proteins, fiber, and bioactive compounds. In this context, the main objective of this study is to demonstrate that black cumin press cake is not merely a by-product, but a potential raw material that can be utilized in the food and pharmaceutical industries. The presence, concentration, and optimal extraction conditions of thymoquinone and other active compounds were determined using scientific methods. The findings fill a significant gap in the literature by highlighting the value-added potential of black cumin press cake and offer new opportunities for related industries.