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.
Highlights
Cuminum Cyminum L is an herbaceous and medicinal crop and one of the oldest and popular seed spice [1]
The gas chromatographic method (GC)- MS analysis of cumin oil showed that eleven constituents were identified; seven hydrocarbon monoterpens (33.09%) and four oxygenated monoterpens (66.92%)
To determine the effect of cumin oil 0.5 ml of extracted cumin oil was added to 3g of reused sunflower oil and mixture subjected to investigation the mentioned chemical properties
Summary
Cuminum Cyminum L is an herbaceous and medicinal crop and one of the oldest and popular seed spice [1]. The term ‘spice’ originated from the Latin word ‘species’, meaning of specific kind [2]. Spices can be used in foods as antioxidants. They help fight the toxins created by our modern world. Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native from the east Mediterranean to East India [4]. Cumin is popularity spread from Latin America to Africa and all over Asia [5]
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