| Peer-Reviewed

Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil

Received: 25 February 2017     Accepted: 15 March 2017     Published: 12 July 2017
Views:       Downloads:
Abstract

This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 4)
DOI 10.11648/j.jfns.20170504.14
Page(s) 162-166
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Cumin, Reused Oil, Peroxide, Free Fatty Acids, Monoterpens

References
[1] Divakara S. E. V. and Anandara J M. (2013): Cumin, fennel and fenugreek, soils, plant growth and crop production. Encyclopedia of life support systems (EOLSS).
[2] Nazeeem, P. A. (1995). The spices of India. The Herb, Spice, and Medicinal Plant Digest 13(1): 1-5.
[3] Raghavan, S. (2007). Handbook of spices, seasonings, and flavorings. 2nd Ed. CRC Press, Taylor & Francis Group, Boca Raton.
[4] Zohary, D. and M. Hopf. 2000. Domestication of plants in the Old World. 3rd Ed. Oxford University Press, p. 206.
[5] Anonymous, (2008). The Siddha Pharmacopoeia of India. Govt. of India, Ministry of Health & Family Welfare, New Delhi.Part I, Vol. I.
[6] Weiss, E. A. (2002). Umbelliferae. In: spice crops. CAB International, walling ford, UK, pp. 261.268.
[7] Tuncturk, R. and Tuncturk, M (2006). Effects of different phosphorus levels on the yield and quality components of cumin (Cuminum Cyminum L.). Research journal of Agriculture and biological sciences, 2, 336–40.
[8] Kafie, M., Rashed-Mohasel M. H., Koocheki, A., Nassiri,M.(2002). Cumin (Cuminum Cyminum L.) productionand processing, Ferdowsi University Press, Iran.P 168.
[9] Moawad, S. A., (2015) El-Ghorab, A. H., Hassan. M., Nour-Eldin H. and El-Gharabli, M. M. Chemical and microbiological characterization of Egyptian cultivars for some spices and herbs commonly exported abroad. Food and Nutrition Sciences; 6: 643-659.
[10] Ishikawa T., Takayangi T., and Kitajima J. (2002). Water-soluble constituents of cumin: monoterpens glucosides. Chem Pharm. Bull (Tokyo); 50(11): 1471-78.
[11] Parthasarathy, V. A., Chempakam B and Zachariah T. J. (2008). Chemistry of spices. CAB International: 211-16.
[12] Katan. J., Fishler. G., Grinstein. A. (2011). Short and long term effects of soil polarization and crop sequence on Fusarium wilt and yield of cotton in Isreal. Phtopathology 73: 1215-19.
[13] Razzaghi, A. M, Shams, G. M, Rezaee M. B., Jimand K., Alinezahad S., and Saberi R. (2009). Chemical composition and antiaflatoxigenic activity of Carum carvi L, Thymus vulgaris and Citrus aurantifolia essential oils. Food Contr.; 20: 1018–24.
[14] Chen B. H., Huang J. H., (1998). Degradation and isomerization of chlorophyll a and beta-carotene as affected by various heating and illumination treatments. Food Chem., 62, 299-307.
[15] Manna C., Galletti P., Cucciolla V., Moltedo O., Leone A., and Zappia V., (1997). The protective effect of the olive oil polyphenol (3, 4- Dihydroxyphenyl) Ethanol counteracts reactive oxygen metabolite-induced cytotoxicity in caco-2 cells. J. Nutr., 127, 286-29..
[16] Psomiadou E., Tsimidou M., (2002). Stability of virgin olive oil. 1. Autoxidation studies. J. Agric. Food Chem., 50, 716-72.
[17] Visoli F. and Galli C., (1998). Olive oil phenols and their potential effects on human health. J. Agric. Food Chem., 46, 492-429.
[18] Nadeem, M. and Riaz A. (2012). Cumin (Cuminum cyminum) as a potential source of antioxidants. Pak. J. Food Sci., 22(2), pp: 101-105.
[19] FAO (2015). Food Agriculture Organization. Food Outlook, www.fao.org/.htm.
[20] Ekwu A. and Nwagu, F. C. (2004). Effect of processing on the quality of cashew nut oils J. Sci. Agric. Food Tech. Environ., 4, pp. 105–110.
[21] National Renderers Association. (2003). Pocket information manual abuyer’s guide to rendered product p Published by National Renderers Association. Inc. pp 18 – 28.
[22] Powels J., Wiseman J., Cole D. J. A. and Jagger S. (1995). Prediction of the apparent digestible energy value of fats given to pigs. Anim Sci.; 61: 149–154.
[23] Porter, N. G. and Lammerink, J. P., (1994). Effect of Temperature on the Relative Densities of Essential Oils and Water. J. Essent. Oil. Res., 6, 269-277.
[24] Sebranek, G. J., Neel.S., (2008).Rancidity and Antioxidants. WFLO Commodity Storage Manual. World Food Logistics Organization, for the review and revision of this topic. pp 1-3. http://www.gcca.org/wp-content/uploads/2012/09/RancidityAntioxidants.
[25] Baser.K. H., Kurkcuoglu. M and Ozek T. (1992). Composition of the Turkish cumin seed oil. Journal of Essential Oil Research 4 (2): 133-38.
[26] Hajlaoui H., Mighri, H., Noumi E., Snoussi M. Trabelsi N. and Ksouri R. (2010). Chemical composition and biological activities of Tunisian Cuminum cyminum L.essential oil: A high effectiveness against Vibriospp. strains. Food Chem Toxicol; 48:(2), 861–921.
[27] Chaudhary N, Husain,S. S. and Ali. M., (2014). Chemical composition and antimicrobial activity of cumin oil (Cuminum cyminum, Apiaceae). Journal of Pharmacy and Pharmaceutical Sciences; 3(7): 1428-41.
[28] Zhang, M., Baerdemaeker, J., and Schrevens, E. (2010). Effects of different varieties and shelf storage conditions of chicory on deteriorative color changes using digital image processing and analysis. Food research international; 36(7), 669–76.
[29] Hygreeva D., Pandey M., Radhakrishna K. (2014). Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products. Meat. Science, 98(1) p. 47-57.
Cite This Article
  • APA Style

    Amina Abdelrhim Belal, Faroug Bakheit Mohamed Ahmed. (2017). Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. Journal of Food and Nutrition Sciences, 5(4), 162-166. https://doi.org/10.11648/j.jfns.20170504.14

    Copy | Download

    ACS Style

    Amina Abdelrhim Belal; Faroug Bakheit Mohamed Ahmed. Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. J. Food Nutr. Sci. 2017, 5(4), 162-166. doi: 10.11648/j.jfns.20170504.14

    Copy | Download

    AMA Style

    Amina Abdelrhim Belal, Faroug Bakheit Mohamed Ahmed. Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. J Food Nutr Sci. 2017;5(4):162-166. doi: 10.11648/j.jfns.20170504.14

    Copy | Download

  • @article{10.11648/j.jfns.20170504.14,
      author = {Amina Abdelrhim Belal and Faroug Bakheit Mohamed Ahmed},
      title = {Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {5},
      number = {4},
      pages = {162-166},
      doi = {10.11648/j.jfns.20170504.14},
      url = {https://doi.org/10.11648/j.jfns.20170504.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170504.14},
      abstract = {This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.},
     year = {2017}
    }
    

    Copy | Download

  • TY  - JOUR
    T1  - Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil
    AU  - Amina Abdelrhim Belal
    AU  - Faroug Bakheit Mohamed Ahmed
    Y1  - 2017/07/12
    PY  - 2017
    N1  - https://doi.org/10.11648/j.jfns.20170504.14
    DO  - 10.11648/j.jfns.20170504.14
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 162
    EP  - 166
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20170504.14
    AB  - This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.
    VL  - 5
    IS  - 4
    ER  - 

    Copy | Download

Author Information
  • Faculty of Science and Technology, University of Shendi, Shendi, Sudan

  • Faculty of Science and Technology, University of Shendi, Shendi, Sudan

  • Sections