Chemical Characterization of Cumin Seed Oil (Cuminum Cyminum) by Gcms and its Comparative Study

S. R. Gotmare¹ , E. A. Tambe²

1. Dept. of Analytical Chemistry, SNDT Women’s University, Santacruz, Mumbai, India.
2. SNDT Women’s University, Santacruz, Mumbai, India.

Section:Research Paper, Product Type: Isroset-Journal
Vol.5 , Issue.3 , pp.36-45, Jun-2018

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v5i3.3645

Online published on Jun 30, 2018

Copyright © S. R. Gotmare , E. A. Tambe . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
Cumin (Cuminum cyminum L.) is among the large number of spices used to flavour food and beverages. In this study the chemical composition of the extracted cumin seed oil and market cumin oil were analysed by GCMS and compared. The comparative study revealed that there is a huge difference between these two oils. The extracted cumin oil was found rich in oxygenated terpenoids. In addition to this, a comparative study from the data of chemical composition of cumin seeds from different countries also showed variation in the chemical components depending upon the geography, environment, climate, harvesting stage, etc.

Key-Words / Index Term :
Hydrodistillation, cuminaldehyde, Iran, antioxidant, antimicrobial

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