Cumin Oil Research Articles

Essential Oils as Antimicrobial Agents in Minced Meat

The meat is regarded as one of the major sources of food-borne diseases; and control of these pathogens is the most important thing concerns to researcher of Food Hygiene. The present study was conducted to evaluate efficacy of natural essential oils as antimicrobial agents used for preservation of meat. An experiment was designed to evaluate the effect of different concentrations (0.3, 0.5 and 1%) of Thyme, Clove and Cumin essential oils against referenced strains of Staphylococcus aureus and Salmonella Typhimurium inoculated in minced meat during cold storage at 4 ±1 0C. The obtained results revealed that all tested oils have antimicrobial effect against both S. aureus and S. Typhimurium with different degree and Thyme oil 1% showed the highest reduction % against S. aureus followed by Clove oil then Cumin oil, While Clove oil showed the highest reduction % against S. Typhimurium followed by Thyme then Cumin oil. The mixture of the three oils 0.3% more effective in growth inhibition of S. aureus than S. Typhimurium. Finally we concluded that essential oils from plants were effective as antibacterial agents in minced meat and can be used as meat preservatives.

Nanoemulsions of Chamomile and Cumin Essential Oils: As an Alternative Bio-rational Control Approach against the Red Flour Beetle, Tribolium castaneum

Essential oil (EO) nanoemulsion is a new approach to formulate and convey insecticides and to minimize some of the common shortcomings associated with the conventional formulations of synthetic insecticides and also of essential oils. The aim of the present was to develop an oil-in-water (O/W) nanoemulsion of the essential oils of chamomile (Matricaria chamomilla L.) and cumin (Cuminum cyminum L.), and assess their lethal and sublethal toxicity to the red flour beetle Tribolium castaneum (Hersbt). The nanoemulsions of EO were characterized by droplet sizes of 341.4 and 387.1 nm for the chamomile and cumin, respectively. The polydispersivity (PDI), viscosity (cP), zeta potential (mV) and conductivity (mS/cm) of the nanoemulsions were also characterized. The cumin nanoemulsion exhibited higher lethal toxicity to the flour beetle, besides of compromising the insect weight gain while impairing their food consumption and conversion rate in sublethal exposure. Cumin EO nanoemulstion also sparked anti-feeding activity, reduced progeny production and prevented grain weight loss by the red flour beetle indicating its potential for stored product protection.

Comparative antibacterial study of black cumin oil of Saudi and Syrian origin seeds with the commercial product

Background: A literature survey showed that significant work has been done to evaluate antimicrobial activity of medicinal plants and their constituents. Thousands of phytoconstituents are tested against a wide range of microbial strains in vitro, in vivo, and clinically. Black cumin oil obtained from the seeds of Nigella sativa L. is used as carminative, stimulant, diuretic, emmenagogue, lactagogue, and anthelmintic. Seed oil is applied externally on skin as antiseptic, emollient, and to prevent cold symptoms. Many studies have displayed the antimicrobial activity of black seed oil against a variety of microorganisms including Gram-positive and Gram-negative bacteria. In the present study, a comparative antibacterial activity of black cumin oil of Saudi Arabian, Syrian seeds, and marketed/branded oil was undertaken. Materials and Methods: Black cumin oil (12%) is obtained from Saudi and Syrian originated seeds by the soxhlet extraction method. Agar disc diffusion method was applied for antibacterial activity of each oil and two marketed oils. Antibacterial activity of different black cumin oil samples has been evaluated against standard Escherichia coli, standard Klebsiella pneumonia, and standard Staphylococcus aureus. Phytochemical screening is also done to check the presence of phytoconstituents, which might be responsible for the activity. Results: All black cumin oil samples are found to be sensitive to S. aureus only. Black cumin of Saudi originated seeds showed higher activity than Syrian. Seeds oil of Syria had almost similar activity to one of the marketed oils (M1). Another marketed black cumin oil (M2) showed highest antibacterial activity among all types of oils. Phytochemical screening of these oils showed the presence of steroids and alkaloids, which might be responsible for the activity. Several factors that affect the phytochemical variations are environmental, geographical, agricultural, and extraction conditions, which result in differences in their antibacterial activity. Conclusion: The results of this study showed that all samples of black cumin oils have antibacterial activity against S. aureus (Gram-positive bacteria). Therefore, they might be considered as possible alternatives to antibiotics for the treatment of S. aureus infections.

Therapeutic Use Of Vegetable Oils As Functional Food In Alleviation Of Experimental Depression

This article reports the analysis of phenol content, antioxidant capacity of the oil of black cumin, flax, sesame, mustard and fenugreek seeds, and garlic extract. The oils with strong antioxidant activity were tested for alleviation of experiment depression. Folin-Ciocalteu reagent was used to determine the phenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) was employed for the antioxidant activity

Prediction of chemical parameters and authentication of various cold pressed oils with fluorescence and mid-infrared spectroscopic methods

It was aimed to compare the performances of two spectroscopic methods, fluorescence and mid-infrared spectroscopy, in terms of their adulteration detection and estimation of several chemical properties for various cold pressed seed oils. Spectroscopic profiles, fatty acid, free fatty acid and total phenol contents of pumpkin seed, grape seed, black cumin oil, and sesame seed oils were determined and these oils were mixed with sunflower oil at 1–50% (v/v). Both spectroscopic techniques provided comparable results for determination of adulteration of each oil type and the most successful prediction was obtained for pumpkin seed oil at levels >%1. Combined data set of oils resulted in successful quantification of their free fatty acid value, total phenol and major fatty acids contents with both spectroscopic methods regardless of oil type. Both techniques could be used as reliable, fast and environmentally friendly alternatives in the analyses of different types of seed oils.

Сhemical resistance of sunflower oil enriched with cumin oil

Сhemical resistance of sunflower oil enriched with cumin oil

Use of cumin and lavender essential oils to control phoma exigua var. foveata on potato during storage

The antifungal activity of essential oils against Phoma exigua var foveata, was investigated by analyzing its inhibitory effect on the gangrene of potato tubers. The results showed that mycelium growth and spore germination of Phoma was suppressed by treatment with essential oils, and the inhibitory effect strongly correlated with the concentration of essential oils used in this study. The effectiveness of post-harvest treatment with essential oils was studied for induced resistance to Phoma rot in tubers of two potato varieties (Kolobok and Sante). The results showed the fungicidal effect of cumin and lavender essential oils against phomosis at concentrations of 0.1, 0.2, and 0.4, significant inhibition of mycelium growth (18.1-100%), and viability of conidia (12.8-100%) compared to the control. Moreover, both oils at a concentration of 0.4% caused 100% inhibition of mycelium growth and spore germination. Treatment with oils at a concentration of 0.01-0.04 l/t significantly reduced the degree of damage to tubers infected with phomosis. However, cumin essential oil at a concentration of 0.04 l/t had the greatest effect 97.1% compared to lavender oil 95.4%.

Influence of Maillard reaction conditions and solvent extraction on the surface activity and foaming characteristics of black cumin protein concentrates.

Cold press manufacture of black cumin (BC) oil leads to the formation of BC press cakes that contain significant amounts of protein. Here, an attempt was made to enhance the functionality of BC protein concentrates obtained from cakes based on Maillard conjugation using 3 different of carbohydrates. Molecular weight distribution of the conjugates was determined via electrophoretic techniques. The extent of carbohydrate binding was measured by RP-HPLC-RID. Surface activity and elasticity was studied using drop shape tensiometry. The extent of glucose binding accounted for up to 85% for a protein:glucose ratio of 1:2. Foaming capabilities were moderately enhanced due to Maillard conjugation in the absence of solvent extraction, while due to solvent induced partial denaturation, further enhancement of foaming performance took place. Furthermore, sugar binding capabilities were enhanced upon solvent treatment, while surface pressure and foaming capacity were not necessarily improved. Adsorption rate at the air-water surface and dilational elasticity was highly dependent on molecular size of reacting sugars. In addition, oil remaining in the samples also had a bearing on the extent of Maillard conjugation. Consequently, tailoring of processing conditions could enhance foaming characteristics of BC proteins and ensure their utilization in food foams and other food dispersions.

Gamma Rays Induced Oil and Fatty Acid Alteration in Cumin (Cuminum cyminum L.) Seeds

Aim: To evaluate the effects of radiation on oil and fatty acid content of cumin by irradiating seeds with varied doses of gamma rays viz.,100 Gy, 125 Gy, 150 Gy, 175 Gy.
 Study Design: Oil and fatty acid content was estimated by gas chromatography mass spectroscopy.
 Results: The result reveals that oil and fatty acid quantity were significantly changed upon radiation. Oil amount was increased in irradiated seeds whereas fatty acid content was decreased except petroselinic acid and linoleic acid which was increased in comparison to control. In contrast to non irradiated seeds, the lowest dose of gamma found beneficial as oil content and majority of fatty acids were increased.
 Conclusion: Therefore, irradiation of cumin seeds for protection and preservation purpose could significantly affect the fatty acid content of cumin as seeds are prone to fungal infections.

Response of Drip Irrigation and Fertigation on Cumin Yield, Quality, and Water-Use Efficiency Grown under Arid Climatic Conditions

A three-year field experiment was conducted at the Agricultural Research Station of Mandor, Jodhpur, Rajasthan, under arid climatic conditions in the rabi season of 2016–2019 with the objectives of evaluating the effect of drip irrigation and fertigation levels on cumin plant growth, yield, oil content, water-use efficiency, and water productivity. The pooled data revealed that the drip irrigation at 0.6 cumulative pan evaporation (CPE) recorded significantly higher plant height (31.4 cm), umbels plant−1 (50.4), umbellates umbel−1 (5.07), seeds umbel−1 (5.34), test weight (4.60 g), seed yield (1063 kg ha−1), gross return (₹ 172,600 ha−1), net return (₹ 113,500 ha−1) and benefit, and cost ratio (2.9) over drip fertigation at 0.4 CPE and surface irrigation with 0.8 CPE. The fertigation with 80% recommended dose of fertilizer (RDF) being at par with 100% RDF recorded a significantly higher number of umbels plant−1 (50.0), umbellates umbel−1 (5.03), seeds umbellate−1 (5.24), test weight (4.67 g), seed yield (1052 kg ha−1), gross return (₹ 170,900 ha−1), net return (₹ 111,700 ha−1), and benefit cost ratio (2.9) over fertigation with 60% RDF and control. Maximum water-use efficiency (5.7 kg ha−1 mm−1) and water saving (39.04%) was observed under drip irrigation at 0.4 CPE followed by 0.6 CPE (4.8 kg ha−1 mm−1 and 18.86%, respectively).

Effect of seaweed extracts on improving the oxidation kinetic of black cumin (Nigella sativa) oil

In this study, effects of red (Palisada perforata and Gracilaria corticata), brown (Sargassum angustifolium and Polyclada indica) and green (Ulva compressa and Caulerpa taxifolia) Persian Gulf seaweed extracts on thermal kinetic parameters of black cumin (Nigella sativa) oil was investigated in comparison with those of BHT and α-tocopherol. Oxidative stability of black cumin oil samples were investigated using Rancimat at 363, 383, and 403 K. Apart from P. indica extract, all other seaweed extracts were effective on improving oxidative stability indices of black cumin oil samples. Red seaweed extracts were the most effective in reducing the severity of temperature-related effects on black cumin oil oxidation rate. In addition, these antioxidants were able to reduce black cumin oil oxidation by forming an activated complex with more structured configuration. The extent of decrease in frequency factor and entropy were 80.77% and 14.83% for G. corticata extract, respectively and also 82.66% and 15.45% for P. perforata extract, respectively. The highest increase in Gibbs free-energy of activation was observed for G. corticata extract followed by BHT, P. perforata extract, and α-tocopherol. In conclusion, red seaweed extracts can be proposed as suitable sources of natural antioxidants for improving oxidation kinetic of black cumin oil.

Effect of a topical polyherbal formulation for premature ejaculation: A randomized triple-blind placebo-controlled trial

BackgroundThe purpose of this study was to evaluate the efficacy of a topical polyherbal formulation (frankincense, black cumin oil, olive oil) on premature ejaculation (PE). Methods76 patients with PE were assigned into two parallel groups to receive a drug or placebo. At the baseline and the end of study, patients were asked to measure intravaginal ejaculatory latency time (IELT) during at least three sexual intercourses and premature ejaculation diagnostic tool (PEDT) was also performed. All participants were asked to apply drug or placebo topically on the genital area every night for three weeks. Analysis of covariance was used to compare the mean outcomes changes. ResultsA total of, 66 patients in two groups completed the study. Baseline IELT and PEDT scores were 32.79 ± 3.56 s and 18.5 ± 0.65 in the drug group and 29.35 ± 3.57 s and 19.57 ± 0.52 in the placebo group. At the end of the study, IELT and PEDT scores were 68.42 ± 13.7 s and 17.46 ± 0.74 in the drug group, and 44.67 ± 7.73 s and 19 ± 0.61 in the placebo group. There was no significant change in IELT and PEDT scores. Baseline two items of PEDT score i.e. PE frequency and Interpersonal difficulty were 3.96 ± 0.26 and 4.03 ± 0.18 in the drug group and 4.54 ± 0.15 and 4.18 ± 0.11 in the placebo group. At the end of the study, PE frequency and Interpersonal difficulty were 4 ± 0.22 and 3.6 ± 0.23 in the drug group and 4.66 ± 0.12 and 4.18 ± 0.13 in the placebo group. Both of them were significant (P = 0.04 in both items). ConclusionIn spite of insignificant changes between drug and control groups in total scores of PEDT and IELT, the drug improved PE frequency and interpersonal difficulty items. Therefore, the drug effectiveness in some important items, suggests that the product can be used as a topical supplementary agent in the treatment of PE.

Antibacterial Activity of Chitosan, Some Plant Seed Extracts and Oils Against Pathogenic Organisms Escherichia coli and Staphylococcus aureus

In this present study, various concentrations (0.5, 1, and 2%) of chitosan extracted through the chemical methods from the shells of crayfish (Astacus leptodactylus), pink shrimp (Parapenaeus longirostris), blue crab (Callinectes sapidus) shells, aqueous extracts of black cumin (Nigella sativa L), flaxseed (Linum usitatissimum), Chaste Tree (Vitex agnus-castus L.) and black cumin and flaxseed oil were tested in vitro for their antibacterial activities against tow pathogenic bacteria Escherichia coli and Staphylococcus aureus, using the disk diffusion method. On the other hand, were Eritromisin and florfenicol were used as a positive control. The negative control was Acetic Acid and cotton oil. Antimicrobial activity of chitosan is affected by different intrinsic and extrinsic factors. chitosan Source, molecular weight, deacetylation degree, viscosity, and solvent material, pH, ionic strength, metal ions, and bacteria cultures. In the present study, all four extracted chitosans were showed different antimicrobial effects on two different types of bacteria, while there are not any antibacterial effect of aqueous extracts and oils of the three plants seeds that used in this study.

A STUDY ON THE USE OF DIFFERENT MATERIALS COMBINED WITH ALLOGRAFT ON OSSEOINTEGRATION AND BONE REGENERATION OF DENTAL IMPLANTS WITH CORONAL DEFECTS IN A RABBIT MODEL

Objectives: To assess differential effects of different materials combined with allograft on bone-to-implant contact and newly formed bone formation in dental implants with coronal defects histomorphometrically. Materials and Methods: The study was conducted on 24 male New Zealand white rabbits. Dental implants (3.0 × 10 mm) were placed at the center of defects (9 mm diameter, 4 mm depth) created in the tibial bones of the rabbits. Graft (GF, n=8), graft + rifamycin (GR, n=8), and graft + black cumin oil via orogastric route (GB, n=8) were applied on the coronal aspects of the implants for 28 days. Undecalcified histomorphometric analyses were conducted on slides stained with toluidine blue. Results: Bone-to-implant contact was 46.57% ± 3.59% in the graft, 67.12% ± 3.64% in the graft+rifamycin, and 55.62% ± 4.37% in the graft+black cumin oil groups. The percentage of new bone formation at the defect area was 34.71% ± 4.11% in the graft, 55.37% ± 4.89% in the graft + rifamycin, and 45.75% ± 3.69% in the graft + black cumin oil groups. In terms of new bone formation and bone-to-implant contact, graft + rifamycin and graft + black cumin oil groups were significantly different from the graft group. The differences between the graft + rifamycin and graft + black cumin oil groups were also statistically significant. Conclusion: Allogreft + rifamycin and orogastric black cumin oil were found to have positive effects on bone healing at sites with coronal defects. Rifamycin showed significantly greater favorable effects on bone-to-implant contact and new bone formation compared to black cumin oil.

Effect of essential oil of black cumin <i>(Nigella sativa)</i> on hematological profiles and total cholesterol levels of Wistar rats exposed by cigarette smoke

Cigarette smoke contains toxic substances such as carbon monoxide, lead, cadmium, tar and hydrogen cyanide which can triggeroxidative stress and causeerythrocyte membrane damage and hemoglobin oxidation. In addition, it also contains nicotine which can increase the total cholesterol levels. Black cumin containing thymoquinone has been known for its antioxidant and anticholesterol activities. This study aimed to investigate the effect of black cumin extract on hematological profiles and total cholesterol levels of Wistar rats exposed by cigarette smoke. It was an experimental study with randomized posttest only control group design. Twenty Wistar rats (Rattus norvegicus) that divided into four groups were used in this study.The normal control group (N) was provided with standard feed,the negative control group (C) was exposed to the cigarette smoke with two pieces of cigarettes/day for 14 days, the treated groups were given black cumin extract 200mg/kg (T1) and 400mg/kg (T2) and exposed by cigarette smoke two pieces of cigarettes/day for 14 days. On day 15, blood samples from the rats were taken through the sinus orbitalis and then the erythrocyte, the hemoglobin and the total cholesterol levels were examined. Data were analyzed using the one-way ANOVA test and continued by the post-hoc test. The results showed the number of erythrocytes and hemoglobin levels of the T2 group was significantly higher than those of the C group (p<0.05). Although, total cholesterol levels of the T2 group was lower than that of other groups, however it was not significantly different (p>0.05). In conclusion, the administration of black cumin extract at 400mg/kg significantly increases the erythrocytes numbers and the hemoglobin levels in Wistar rats exposed by cigarette smoke.

Synergistic antifungal activity of mixtures of clove, cumin and caraway essential oils and their major active components

ABSTRACT Increasing resistance of microbes to available antifungals has necessitated a search for alternative natural products with antifungal properties. Combinations of essential oils (EOs) with known antifungal activities may increase antimicrobial activity, reduce side effects, and overcome resistance. This study determined the antifungal activity of basil, marjoram, clove, cumin and caraway EOs, both individually and in combination. The EOs and the major constituents of clove, cumin and caraway were screened against Candida albicans (C. albicans), and Aspergillus niger (A. niger) using a broth dilution method. Fluconazole was used as a positive control. The MICs of the mixtures of EOs were better than those of the single oils (except in the case of clove oil) especially against C. albicans (1 mg/ml) suggesting a synergistic effect against both C. albicans and A. niger (2 mg/ml) when increasing the concentration of one oil over the other two. Single active components (eugenol, carvone and cuminaldehyde) have better activity than single total oils against both organisms and showed synergistic effects when combined. In summary, mixtures of EOs or their active components had similar/better antifungal activities compared to the single oils or ingredients suggesting a synergistic effect against both C. albicans and A. niger. Clove oil was the best against both organisms while eugenol was the best against A. niger. In conclusion, the synergistic effect of the combinations of the EOs and their active components against C. albicans and A. niger could lead to decreased side effects and consequently they can be used to treat various fungal infections caused by these organisms.

The role of vermicompost and chitosan nanoparticles as foliar application to enhancing growth, yield and oil of black cumin (Nigella sativa L.) plants

A field experiment was carried out in Faculty of Agriculture Farm, Al-Azhar University, Assiut, Egypt during two successive seasons 2018/2019 and 2019/2020 aiming to study the effect of four rates of vermicompost (zero, 2, 4 and 6 tons /feddan) (feddan = 4200 m² = 0.420 hectares = 1.037 acres) and three concentrations of chitosan nanoparticles (ChNP) at zero, 20 and 40ppm, as well as, their interaction on growth, yield and chemical constituents of black cumin (Nigella sativa L.) plants.The obtained results showed that all vermicompost levels increased plant height, branch number, herb fresh and dry weights, capsule number and weight/plant, seed weight/plant, 1000 seed weight, fixed and volatile oil percentages and yields and NPK percentages in herb. However, the high rate of vermicompost (6 tons /feddan) gave the best results for these characteristics. Also, treat plants with all concentrations of chitosan nanoparticles (ChNP) showed significant increases in all parameters, except 20 ppm in the second season, regarding branches number comparing to control. The best results were obtained by 40 ppm ChNP in comparison with control. The combined treatment of vermicompost (6 tons /feddan) with 40 ppm ChNP recorded the best results of most parameters.

EFFECT OF SOME SPICES AND THEIR VOLATILE OILS ON THE QUALITY ATTRIBUTES OF FROZEN AND SEMI-FRIED FISH FILLETS

This study was carried out to evaluate chemical composition, chemical, physical, microbiological and sensory properties of uncooked and semi-fried coated tilapia fillets which manufactured by using two spices mixtures and their volatile oils i.e., garlic and cumin (GC) and garlic and parsley (GP) during frozen storage at -18oC for 3 months, Also, chemical components, antioxidant and antimicrobial activities of garlic, cumin and parsley volatile oils and their mixtures were evaluated. Results indicated that volatile oils and their mixtures can be sorted according to their antioxidant and antimicrobial activities potency in the following descending order: GC > GP > garlic > cumin > parsley. Proximate composition of coated tilapia fillets were not affected by the type (GC or GP) and form of additives (volatile oils or spices powder) but significantly affected by cooking process and frozen storage period at -18oC. Moisture content of coated tilapia fillets was significantly decreased by semi-frying process. However, crude protein, crude fat, total ash and carbohydrates contents were significantly increased by semi-frying process. Coated tilapia fillets prepared without additives had significantly higher TVN, TMA, TBA, pH, water holding capacity values and cooking loss than tilapia fillets coated with different types of additives. Also, spices volatile oils mixtures were more effective than spices powder mixtures on reduction of TVN, TMA and TBA values. Semi-fried coated tilapia fillets had significantly lower TVN, TMA, water holding capacity, plasticity and cooking loss but significantly higher TBA and pH values than uncooked coated tilapia fillets. The T.V.N, TMA, TBA, pH and cooking loss values of coated tilapia fillets were significantly increased by frozen storage period increment. The uncooked tilapia fillets coated without additives had higher total bacterial count, coliform, staphylococcus aureus, lipolytic and proteolytic bacteria counts than uncooked tilapia fillets coated with different additives. Also, the total bacterial counts decreased by the semi-frying process. However, other types of bacteria were inhibited by semi frying process. Also, coating tilapia fillets with spices powder mixtures and their volatile oils mixtures led to improve sensory properties compared with control. Moreover, volatile oils mixtures more effective in improving sensory properties and decreasing microbial load of tilapia fillets.

A comparative study on physicochemical characteristics and antioxidant activity of sumac (Rhus coriaria L.), cumin (Cuminum cyminum), and caraway (Carum carvil) oils

Sumac, cumin, and caraway are the most common spices used in the Middle Eastern cuisine, which are also known as herbal medicine. Thus, the present study was conducted to provide comprehensive information and analysis on the oil extracted from spices. The oils of caraway, cumin, and three different varieties of sumac seeds were extracted using hexane, and oil content, fatty acid composition, physicochemical properties, oxidative stability, antioxidant properties, and sterol compositions of oils extracted from spices were analyzed. The oil content ranged from 12 to 16% among different samples. Results obtained regarding the assessment of fatty acids composition showed oleic acid as predominant fatty acid present in different varieties of sumac, while linoleic acid was the dominant fatty acid of cumin and caraway. The α-tocopherol content of spices was equal to 392.06, 103.36 and 89.70 mg kg−1 for oils extracted from different varieties of sumac, caraway, and cumin, respectively. The sumac samples had high γ-tocopherol content (344.27–45.63 mg kg−1) and indicated unique oxidative stability for at least 50 h with no significant differences between the samples (P < 0.05). Favorable high oxidative stability and antioxidant properties of oils extracted from spices could represent their high potential applications in the food industry. Besides, they are suitable to be used in dietary regimens due to their unsaturated fatty acids, sterol compositions, high α, and γ-tocopherol contents, and total phenolic compounds.

Biochemical and microbiological properties of Edam cheese with black cumin oil

Edam cheese samples were prepared with the addition of different concentrations of black cumin (Nigella sativa L) oil (0.2, 0.4 and 0.6 % v/w). Significant differences (P≤0.05) in chemical composition and ripening indices among treated cheese sample (0.6 % oil) and control was observed in all examined parameters. The added black cumin oil increased cheese acidity from 0.79 % in control to 1.13 % in cheese with 0.6 % oil at fresh time, with continuously increase in all cheese samples during ripening. Soluble nitrogen/Total Nitrogen reached 15.91 % in cheese with higher level of black cumin oil at the end of ripening. Free amino acids recorded 1.21 g leucine/g cheese in Edam cheese with 0.6 % oil at end of ripening times. Free fatty acids increased with increasing level of oil in Edam cheese samples. Incorporation of black cumin oil in Edam cheese reduced the total viable count (5.97 log cfu/g), yeast & molds (1.00 log cfu/g) at the end of ripening and inhibited the growth of coliform groups. Proteolytic bacteria recorded higher counts (3.19 log cfu/g), while lipolytic bacteria recorded lower counts (2.59 log cfu/g) in Edam cheese with 0.6 % oil comparing to other cheese samples at 60 days of ripening. Panelists accepted the taste of Edam cheese with higher concentration of black cumin oil (0.6 %) with no complains on appearance and smell, while they favored the texture of Edam cheese with higher percentage of oil, then overall acceptability went to 0.6 % oil treated cheese.