The Response of Three Barley Cultivars to Cumin Extract at Different Soaking Times and the Identification of the Active Compounds Using GCMS

Abstract

The research was carried out at the Agricultural Technical College / Mosul, to study the effect of cumin extract on barley culture with three factors, the first is (comparator and cumin extract), the second is the duration of soaking (6 and 12) hours, and the third is barley varieties (local, rayhan, zanbaqa), using the design of (CRD) and three replicates. At the end of the research, the data were recorded and analyzed according to the SAS program, and the different averages were distinguished by different alphabets, and the results were: Cumin extract was significantly superior to the control treatment in all studied traits, except for the number of roots. The duration of (12) hours was significantly superior to the duration of (6) hours in the wet and dry weight of the seedling. The barley zanbaqa cultivar outperformed the local and rayhan cultivars in all the studied traits. The interaction between cumin extract and the duration of (12) hours achieved significant superiority in all the studied traits. The interaction between cumin extract and zanbaqa cultivar was significantly superior in seedling wet weight, root length and vegetative length. The interaction between the period (12) hours and the zanbaqa variety caused a significant superiority in all the studied traits. The interaction between cumin extract, duration (12) hours, and zanbaqa cultivar was significantly superior to the rest of the interactions in wet and dry weight and root length.. The active compounds separated from the aqueous extract of cumin were diagnosed by GCMS and it was found that there are 9 compounds, 2 of which are phenolic and 7 of which are fatty acids.