CUMIN Anise

ANISALOEHYDE In small amounts (less than 5%) in anise, cumin, fennel and star anise oils. 

Kitajima, J., lshikawa,T., Fujimatu, E., Kondho, K. andTakayanagi, T. (2003) Glycosides of 2-C-methyl-D-eryth-ritol from the fruits of anise, coriander and cumin. Phytochemistry 62(1), 11 5-120. 

The genera in the family of Apiaceae (formerly Umbelliferae) (Table 1) include a variety of spices and vegetables, such as angelica, anise, carrot, celery, chervil, coriander, cumin, diU, fennel, parsley, and parsnip. 

Seeds of anise, badian,fennel,coriander, cumin, 370,450... 

Basil Crispate mint Thyme Ajowan Cumin star anise ... 

To investigate the potential of the SEME technique, comparisons have been made with hydrodistillation for extraction of essential oil from spices - ajowan Carum ajowan Apiaceae), cumin (Cuminum cyminum Umbdliferae), star anise Illicium anisatum Illiciaceae) - and from fresh aromatic herbs - basil ( Ocimum basilicum Labiaceae), crispate mint [Mentha crispa Labiaceae), thyme (Thymus vulgaris Labia-ceae) [59, 60]. The yields of essential oil and their chemical composition for the two extraction methods are reported in Table 22.4. 

Star anise essential oil isolated by HD and SEME is dominated by trans-anethole (oxygenated compound) - 78% and 81.4%, respectively. Limonene, the second most important compound, is only present at 11.6% and 6.6%, respectively, in the oils obtained by HD and SEME. Cumin essential oil isolated by SEME or HD contains the same five dominant compounds but in different quantitative amounts -cumin aldehyde (37.4% and 22.8%, respectively), a-terpin-7-enal (29.1% and 14.4%), y-terpinene (12.9% and 22.3%), p-cymene (12.1% and 18.4%), and f>-pinene (5.9% and 16.2%). Ajowan essential oil isolated by SFME is characterized by a substantial amount of the oxygenated monoterpene thymol (60.3%) whereas the oil extracted by HD is dominated by three compounds in relatively similar amounts - thymol (35.4%), p-cymene (29.2%) and y-terpinene (28.6%). y-Terpinene and p-cymene are also present in the essential oil extracted by SFME, but in smaller amounts - 16.4% and 21.2%, respectively. 

Umbellifferae Anise, cumin, caraway, coriander, parsley Coumarins, phthalides, terpenoids, polyacetylenes... 

Some of the most powerful traditional blends of spices are chili powder (capsicums, onion, paprika, garlic, cumin, oregano), five-spice powder (white or black pepper, cinnamon, anise, fennel, cloves), salsa (capsicums, onion, garlic, tomatoes, lime), and curry powder (tumeric [a potent antibacterial antifungal, antiparasitic, and antiviral herb], curry leaves [a potent antiamebic, antimalarial, and antidiarrheal herb], cumin, cardamom, ginger, mustard, coriander). 

In a patient with occupational allergy to anise seed, a skin prick test showed immediate positive responses to caraway and other spices and foods including coriander, cumin, dill, fennel, and asparagus. Skin prick tests with celery, carrot, birch pollen, and mugwort pollen extracts were negative (Garcia-Gonzalez et al. 2002). 

Jensen-Jarolim, E., A. Leitner, R. Hirschwehr, et al. 1997. Characterization of allergens in Apiaceae spices Anise, fennel, coriander and cumin. Clin. Exp. Allergy 27(11) 1299-1306. Mahmoud, I., A. Alkofahi, and A. Abdelaziz. 1992. Mutagenic and toxic activities of several spices and some Jordanian medicinal plants. Int. ). Pharmacogn. 30(2) 81-85. 

P-D-Glucopyranoside [522653-86-7] C11H22O9 298.289 Constit. of anise (Pimpinella anisum), coriander (Coriandrum sativum) and cumin (Cuminum cyminum). Syrup. [a]o -15 (c, 1.2 in MeOH). l-0-[4-Hydroxybenzoyl-( - 6)-P-d-glucopyranosidej [522653-92-5] C18H26O11 418.397 Constit. of anise (Pimmnella anisum). Amorph. powder. [a]o -12 (c, 1.6 in MeOH). 

Constit. of anise (Pimpinella anisum) and cumin (Cuminum cyminum). Syrup, [ajo -13 (c, 1.6 in MeOH). 

Extraction of Essential Oils from Caraway, Cinnamon, Cloves, Cumin, Fennel, or Star Anise by Steam Distillation... 

In Experiment 54A, you will steam-distill the essential oil from a spice. You will choose, or the instructor will assign you, a spice from the following list caraway, cinnamon, cloves, cumin, fennel, or star anise. Each spice produces a relatively pure essential oil. The structures for the major essential oil components of the spices are shown here. Your spice will yield one of these compounds. You are to determine which structure represents the essential oil that was distilled from your spice. 

Spices had TPC ranging from 11,319 to 24,390 for cloves, 7,500-11,900 for Ceylon cinnamon, 230-9,000 for cumin, 610-6,750 for caraway, 3,600 for capers, 148-2,420 for cardamom, 1,610-2,200 for nutmeg, 2,117 for dried turmeric, 1,600-2,020 for star anise, 300-1,700 for black pepper spice, 134—1,250 for coriander seed, 830 for fenugreek seed, 780 for white pepper spice, 317-630 for dried ginger, 380 for green pepper spice, 201-221 for fresh ginger, and 90 for dried horseradish. Curry powder had TPC of 1,075 among spice blends. 

The content of total flavonoids of ftesh vegetables, measured by high-performance hquid chromatography-diode array detection (HPLC-DAD) after acid hydrolysis, is expressed as miUigrams per 100 g fresh weight [51], The flavonoid content of savory and coriander, cumin, fennel, and anise seeds is not known. 

The first applications of MAE dealt with the extraction of essential oils from plant products was reported in 1994 [45]. Microwave heating was used for the isolation of essential oils. Solvent free microwave extraction (SEME) involves microwave heating involves dry distillation at atmospheric pressure for the isolation of the essential oils in fresh plant materials. SFME was used to obtain essential oils from different spices such as ajowan, cumin, and star anise [46,47], and three different aromatic herbs (basil, garden mint, and thyme) [47]. Using the SFME method, either solvent or water is needed if fresh plant material is used. However, in case of dry plant material, the sample should be rehydrated by soaking in water before the extraction. 

The following substances have been detected in cassie oil farnesol, geraniol, linalol, benzyl alcohol, methyl salicylate, decylic, cuminic and anisic aldehydes, and a ketone having a violet odour. 

Spices Allspice (Jamaica, Whole), Anise Seed, Basil (Sweet), Bay Leaves. Caraway Seed, Celery Seed, Cinnamon (Stick), Coriander (Whole), Cumin Seed, Dill Seed, Fennel Seed (Whole), Marjoram, Mustard (Mayonnaise), Oregano, Parsley (Shredded), Black Pepper (Whole), Cayenne Pepper R No ... 

Common/vernacular names Anise seed, aniseed, sweet cumin (P. anisum) Chinese star anise, illicium, and star anise Illicium verum). 

---