Abstract
Black cumin or Nigella sativa L. essential oil and seeds are used in folk medicine, as a bread or cheese flavoring and as a spice in various kinds of meals. Nigella sativa L. plants subjected to different levels of kinetin, control (0.0 mg L-1), 25, 50, and 75 mg L-1. The highest essential oil contents [0.4% and yield (2.7 ml 100 Plants-1)] were recorded at 75 mg L-1 kinetin treatment. Sixteen components were identified in the essential oil of each treatment; p-cymene, α-thujene and γ-terpinene were detected as the major components which changed under different kinetin levels. Monoterpene and sesquiterpene hydrocarbons increased with various treatments of kinetin compared with control treatment. Oxygenated monoterpenes increased towards 50 mg L-1 kinetin treatment, and then decreased with 75 mg L-1 kinetin treatments. Oxygenated sesquiterpenes increased with 50 mg L-1 kinetin treatments while it was decreased with 25 and 75 mg L-1 kinetin treatments.
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