Cumin seed oil

Cumin oil is usually obtained by steam distillation of the milled spice hydrodiffusion gives a higher yield and, more recently, supercritical gaseous extraction is claimed to give oil closer to the aroma and taste of the spice (Eikani et al., 1999). The yields of cumin seed oil with steam distillation are 2.3-3.6%, with liquid carbon dioxide it is 4.5% and with ethanol it is 12%. The major components are cuminaldehyde, cuminyl alcohol, p-mentha and 1.3-dien-7-al, the minimum perceptible levels being at 0.2 ppm. Naik et al. (1989) reported that liquid C02 extraction was quicker than steam distillation for the quantitative extraction of cumin oil without loss of active flavour components, at 58 bar and 20°C. 

Black cumin seed oil Nigella sativa L., Ranunculaceae) was tested for its penetration enhancer activity on carvedilol using excised albino Wistar rat abdominal skin. At a concentration of 5% the EO showed the most potent enhancing effects. The transdermal ux and the permeability coef -dent were higher than in the control group (Saima et al., 2010). 

The analysis of cumin seed oil has been reviewed [126-129]. In 1972, researchers at KNIIPP reported [47] on the CO2 extraction of cumin. 

Cumin-dl, n. cumin oil. -samen, m. cumin seed. -sSure, /. cumic acid, cuminic acid. 

The essential oil content of cumin seed ranges from 2.3 to 5.0%. Cumin fruits have a distinctive bitter flavour and a strong, warm aroma due to their abundant essential oil content. Of this, 40-65% is cuminaldehyde (4-isopropylbenzaldehyde), the major constituent and important aroma compound, and also the bitterness compound reported in cumin (Hirasa and Takemasa, 1998). The odour is best described as penetrating, irritating, fatty, overpowering, curry-like, heavy, spicy, warm and persistent, even after drying out (Farrell, 1985.) The characteristic flavour of cumin is probably due to dihydrocuminaldehyde and monoterpenes (Weiss, 2002). 

EFFECT OF MICRONUTRIENTS ON OIF El-Sawi and Mohamed (2002) reported that the application of micronutrients (50mg/l of Zn and Mn), as single and combined treatments, had significant positive effects on the growth measurements and chemical composition of cumin plants. Combined treatment of the two micronutrients gave the highest values. In the herb and seed oils, 21 constituents were identified. Cumin aldehyde was found to be the main component at concentrations of 53.6% for seed oil and... 

Application of microelements spray increased the main constituents, such as cumin aldehyde, p-cymene, a-terpineol, thymol and acoradiene. On the other hand, spraying the cumin plant with microelements decreased other constituents, especially /Tpinene. No marked differences between the relative percentages of the minor constituents of cumin herb oil, due to application of trace element treatments, were observed. However, for seed oil, an increase in cumin aldehyde, acoradiene and... 

Table 11.4. Effect of micronutrients (Zn and Mn at 50mg/l) on the herb and seed oil composition of cumin.

Table 11.5. Comparison of chemical compositions of essential oils of fresh and optimally processed cumin seeds.

Linoleic acid (18 2n-6) is an essential fatty acid that must be obtained through diets. In this section, fruit, spice, and herb seed oils rich in linoleic acids are summarized. These seed oils include watermelon, melon Cucumis melo and Colocynthis citrullus), goldenberry, grape, rose fruit, paprika, red pepper, onion, black cumin, and Onagraceae seed oils. Several seed oils may be listed in other sections if they contain significant level of a special fatty acid. For example, pumpkin seed oils rich in both oleic acid and linoleic acid, are listed under the section named, Edible seed oils rich in oleic acid (18 ln-9). ... 

Red pepper, Onion, Black cumin, and Onagraceae stand for red pepper, onion, black cumin, and Onagraceae seed oil. Numbers correspond to the references cited, nd stands for not detected. 

ISO 9301 2003 Oil of cumin seed (Cuminum cyminum L.), International Organisation of Standardisation, Geneva, Switzerland (2003)... 

Costus (Saussurea lappa) oil Cubeb (Piper cubeba) oil Cumin (Cuminum cyminum) extract Cumin (Cuminum cyminum) oil Curacao orange peel Damiana (Turnera diffusa) Dandelion (Taraxacum officinale) extract Dandelion (Taraxacum officinale) root Davana (Artemisia pallens) oil Dill (Anethum sowa) seed oil... 

A further study was carried out on the anti-inflammatory effect of the EO of Iranian black cumin seeds (BCS) (N. sativa L. Ranunculaceae) by Hajhashemi et al. (2004). p-Cymene (37.3%) and thymoquinone (13.7%) were found to be the main compounds. For the detection of the anti-inflammatory activity, carrageenan-induced paw edema test in rats was used and also the croton oil-induced ear edema in mice. After oral administration of this EO at various doses no significant anti-inflammatory effect could be observed in the carrageenan test, whereas i.p. injection of the same doses significantly reduced carrageenan-induced paw edema. At doses of 10 and 20 pL/ear, BCS-EO also caused a reduction of a CTOton oil-induced edema. An anti-inflanunatory effect could be observed after both systanic and local administration and thymoquinone seemed to play an important role in this pharmacological effect. 

Hajhashemi, V., A. Ghannadi, and H. Jafarabadi, 2004. Black cumin seed essential oil, as a potent analgesic and antiinflammatory drug. Phytother. Res., 18(3) 195-199. 

Fig. B-13. Chili beans con came. This dish, which is popular in the Califor-nia-Arizona-Mexico border areas, is made from dried pink beans, tomato sauce, onion, melted fat or oil, garlic, salt, chili powder, and cumin seed or powder. (Courtesy, The California Dry Bean Advisory Board, Dinuba, Calif.)...

Small annual with a slender stem, much branched above up to about 0.6 mbigb native to the Mediterranean region, now extensively cultivated there (Morocco, Turkey, Greece, Egypt, etc.) and in Iran, India, and other countries. Part used is the dried ripe fruit, commonly called seed. An essential oil (cumin oil) is obtained by steam distillation of the crushed fruit. Major cumin seed producers include Egypt, Iran, India, Morocco, Turkey, and the former U.S.S.R. major oil producers include India and the United States. 

Indian cumin is exported in different forms - natural seed, powdered and essential oil - to the USA, Singapore, Japan, the UK and North Africa. India is the world s largest producer and consumer of cumin, with annual production ranging between 0.1 and 0.2 million t. India exports cumin to... 

The tissue of the fruits contains fatty oil with resin, mucilage and gum, malates and albuminous matter and, in the outer seed-coat, there are significant amounts of tannin. The yield of ash is about 8%. Dried cumin fruits contain essential oil with over 100 different chemical constituents, including abundant sources of the essential fatty acids, oleic acid (3%), linoleic acid (34%), flavonoid glycosides, tannins, resins and gum (Singh et al., 2006). 

Jirovetz, L., Buchbauer, G., Stoyanova, A.S., Georgiev, E.V. and Damianova, S.T. (2005) Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminum F.) seeds from Bulgaria that had been stored for up to 36 years. Flavour and Fragrance journal 21 (1), 186-1 91. 

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