Background: Changing lifestyles have paved the way towards various physiological dysfunctions.
Phytochemicals derived from spices are being widely utilized in diet from ancient times to
fight against these physiological dysfunctions owing to their therapeutic potential and high pharmacological
Methods: The current investigation was an attempt to explore the antioxidant potential, physicochemical,
and sensory properties of black cumin (Nigella sativa) enriched pizza base that was developed by
using conventional and supercritical extracts.
Results: It was observed that the texture of product becomes harder during storage from 4.36±0.16 to
4.71±0.17 kg force. Nonetheless, supercritical extract pizza base got better hedonic scores compared
to other treatments. Antioxidant potential of pizza base enriched with supercritical extracts (Total
Phenolic Content 108.08±4.88 mg GAE/100g) was also better than control and conventional solvent
extract enriched treatment as 63.24±3.03 and 95.34±3.66 mg GAE/100g, respectively.
Conclusion: Conclusively, the results depicted that pizza base containing supercritical extract exhibited
superior physiochemical, hedonic and antioxidant properties.