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Effects of Extraction Solvents and Provenances on Phenolic Contents and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds 总被引:1,自引:0,他引:1
Iness Bettaieb Rebey Soumaya Bourgou Imen Ben Slimen Debez Iness Jabri Karoui Ibtissem Hamrouni Sellami Kamel Msaada Ferid Limam Brahim Marzouk 《Food and Bioprocess Technology》2012,5(7):2827-2836
Polyphenol contents and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity of cumin (Cuminum cyminum L.) seed extracts were compared depending on their geographical origin (Tunisia and India: TCS and ICS, respectively) and the extraction solvent polarity. The ??-carotene bleaching assay, the chelating ability and the reducing power of the most promising solvent extracts were also assessed. In addition, TCS and ICS extracts were acid-hydrolyzed and the phenolics identified by reversed-phase high-performance liquid chromatography (HPLC). Seed phenolic contents and antioxidant activity appeared to be accession and solvent dependent. Extraction with 80% acetone led to the highest polyphenol (18.60 and 16.50?mg gallic acid equivalents (GAE)/g dry weight (DW)), flavonoid (5.91 and 4.99?mg catechin equivalents (CE)/g DW) and tannin (83.23 and 80.23?mg CE/g DW) contents, respectively for TCS and ICS. DPPH scavenging activity, ??-carotene bleaching assay, chelating ability and reducing power were maximal in 80% acetone for both TCS and ICS. HPLC analysis revealed several phenolic compounds in C. cyminum seeds, with p-coumaric (4.83 and 2.33?mg/g DW), trans-2-dihydrocinnamic (1.09 and 1.20?mg/g DW) and rosmarinic (0.70 and 1.04?mg/g DW) acids as major phenolics in TCS and ICS, respectively. Thus, phenolic composition of cumin seeds is also origin dependent. Taken together, our findings indicate that cumin might constitute a rich and novel source of natural antioxidants as food additives in food industry and that acetone 80% would be the most appropriate solvent for seed extraction. 相似文献
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Ramasamy Ravi Maya Prakash Kodangala Keshava Bhat 《International Journal of Food Properties》2013,16(5):1048-1058
Profiling of cumin (Cuminum cyminum L.) essential oils, from eight samples (S1–S8) grown in different regions of India, was carried out by gas chromatography-mass spectroscopy, gas chromotography-olfactometry, sensory profiling, and electronic nose techniques. GC-MS analysis showed that the major compounds present in cumin were cuminal (8–17%), β-pinene (22–27%), β-myrcene (1.3–1.75%), ρ-cymene (23–39%), γ-terpinene (11–27%), and ρ-mentha-1,4-dien-7-ol (1.0–5.5%). γ-Terpinene content was 26.36 and 27.73% in S7 and S8 samples, which were collected from the northern region of India, respectively. Sensory odour profiling indicated that samples S7 and S8 had significantly (p ≤ 0.05) higher intensity of floral, cumin-like, and citrussy aroma notes. Principal component analysis revealed that samples S7 and S8 were associated more with floral, citrussy, and cumin-like aroma notes. An electronic nose was found useful to differentiate odour pattern. This study revealed the differences in odour profile of cumin samples of different regions. Thus, these results are useful in the development of designer flavours foods containing spice essential oil. 相似文献
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采用微波蒸馏法提取孜然精油,考察微波溶剂提取和无溶剂提取孜然精油工艺中微波提取时间、微波功率、粒度和液料比等因素对孜然精油提取率的影响。同时以枯茗醛含量作为精油品质的评价指标,并通过GC对孜然精油进行分析。研究结果表明,微波溶剂提取孜然精油的最佳工艺条件为:液料比6:1、微波提取时间90min、微波功率300W,此条件下精油提取率为3.501%,精油中枯茗醛含量为19.121%。微波无溶剂提取孜然精油的最佳工艺条件为:浸泡时间30min、微波提取时间45min、微波功率200W,此条件下精油提取率为2.461%,精油中枯茗醛含量为23.910%。 相似文献
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Ali Reza Ladan Moghadam 《International Journal of Food Properties》2016,19(2):438-442
Cuminum cyminum L. is comprised of several relevant species for the food and pharmaceutical industries. Gas chromatography–mass spectrophotometry analysis revealed thymol as a major component of C. cyminum, with its contribution to the oil 40.05%, respectively. The C. cyminum oil revealed the highest antioxidant activity in all conducted assays (β-carotene bleaching test and reducing power). These results clearly showed the antioxidant effects of the C. cyminum essential oil. 相似文献
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Ghasemi Ghader Fattahi Mohammad Alirezalu Abolfazl Ghosta Youbert 《Food science and biotechnology》2019,28(3):669-677
Food Science and Biotechnology - Chemical composition, antifungal and antioxidant properties of essential oil extracted from Cuminum cyminum from Iran was studied. GC–MS analysis revealed the... 相似文献
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This research evaluated the effect of drought on total and individual polyphenol contents as well as the antioxidant activities of cumin (Cuminum cyminum L.) seeds of 2 geographic origins, Tunisia (TCS) and India (ICS). Plants were treated with different levels of water deficit: control. Our results indicated that, in both varieties, moderate water deficit (MWD) improved the number of umbels per plant as well as the number of umbellets per umbel and the seed yield, in comparison to the control, but it decreased under severe water deficit (SWD). Besides, total phenolic contents were higher in the treated seeds and drought increased the level of total and individual polyphenols. This increase was appreciably more important in TCS than in ICS. Moreover, antioxidant activities of the extracts were determined by 4 different test systems, namely 2,2-diphenyl-1-picrylhydrazyl, β-carotene/linoleic acid chelating, and reducing power assays, and showed that treated seeds exhibited the highest activity, for both TCS and ICS. 相似文献
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用差示扫描量热法(DSC)和热重法(TG)研究了孜然粉末的热性质,加热温度为室温至600℃,加热速率为5℃·min(?)和10℃·min(?),测定氛围为静态空气。实验发现:超过42℃时,孜然粉末中的挥发成分和湿存水有明显损失,超过160℃时热分解。建议孜然粉末应在42℃以下密闭保存,用于汤料类调味比烧烤类调味要好。 相似文献
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Bettaieb I Bourgou S Sriti J Msaada K Limam F Marzouk B 《Journal of the science of food and agriculture》2011,91(11):2100-2107
BACKGROUND: Cumin (Cuminum cyminum L.) seeds of two geographic origins, Tunisia (TCS) and India (ICS), were studied regarding their fatty acid and essential oil composition. RESULTS: Oil yields were 17.77 and 15.40% for TCS and ICS respectively. Petroselinic acid (C18:1n‐12) was the major fatty acid in both varieties, with a higher proportion being found in TCS (55.90% of total fatty acids (TFA)) than in ICS (41.42% TFA). Moreover, the most predominant fatty acids were palmitic, petroselenic and linoleic acids, accounting for more than 91% TFA in both varieties. The unsaturated fatty acid content was high: 70.95% TFA in TCS and 62.17% TFA in ICS. Essential oil yields differed significantly (P < 0.05) between the two varieties: 1.21 and 1.62% for ICS and TCS respectively. A total of 40 compounds were identified, 34 of which were present in both essential oils. The two varieties displayed different chemotypes: γ‐terpinene/1‐phenyl‐1,2‐ethanediol for TCS and cuminaldheyde/γ‐terpinene for ICS. CONCLUSION: The study revealed that the biochemical composition of cumin seeds is origin‐dependent and that cumin seeds are rich in an unusual fatty acid, petroselinic acid. Besides, cumin essential oil is a rich source of many compounds, including cuminaldehyde and γ‐terpinene. The overall results suggest the exploitation of cumin seeds as a low‐cost renewable source for industrial processing in the fields of cosmetics, perfumes and pharmaceuticals. Copyright © 2011 Society of Chemical Industry 相似文献
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本研究利用水蒸气蒸馏法提取孜然挥发油中枯茗醛,并采用GC-MS 法进行含量测定。采用岛津DB-5 柱(30m × 0.32mm,0.25μm),进样口温度220℃,色谱升温条件为起始温度40℃,升温速率8℃/min,终点温度220℃,氦气流量1.2ml/min,分流比100:1,进样量0.5μl。结果表明枯茗醛浓度在7.75~69.75mg/ml 呈良好线性关系,线性方程Y = 3.34 × 108X - 3.373 × 106 (r = 0.9989),平均回收率96.5%,重复性RSD 为1.8%(n=3)。此法简便、准确且重复性好,可为孜然质量标准的制定提供科学的方法依据。 相似文献
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H. B. Sowbhagya 《Critical reviews in food science and nutrition》2013,53(1):1-10
Cumin is a seed spice belonging to the family umbelliferae. Cumin and value added products from cumin are used in food flavoring and perfumery. Cumin contains volatile oil (3–4%), cuminaldehyde, the major active principle, which is present to an extent of 45–50%. Cumin and value added products from cumin, viz., cumin oil and oleoresin are exported. Cumin powder forms the main component of many spice mixes and curry powders. Cuminaldehyde is an important phytochemical and possesses many health benefits. Alcohol and water extract of cumin are reported to possess many nutraceutical properties like antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic. Cumin and value added products from cumin can be a good source of nutraceuticals with many biological activities. Incorporation of cumin into food products will have the benefits of a flavorant and nutraceutical at the same time. In the present review, the chemistry, processing, and biological activities of cumin and its components are discussed. 相似文献
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Hafizah Umaira Tahir Raja Adil Sarfraz Shazia Adil 《International Journal of Food Properties》2016,19(10):2156-2164
The current aim was to evaluate antidiabetic potential of Syzygium aromaticum and Cuminum cyminum essential oils and their emulsions by alpha amylase inhibition assay. Antidiabetic activity of C. cyminum and S. aromaticum was examined in dose dependent mode (1 to 100 µg/mL). The maximum antidiabetic activity for S. aromaticum and C. cyminum essential oils was noted at the highest dose (100 µg/mL). Five emulsions (essential oil + surfactant [tween 80] + co-surfactant [ethanol] + water) of different concentrations for S. aromaticum (A1 to A5) and C. cyminum (B1 to B5) essential oils were formulated. Among different emulsions, A5 of S. aromaticum and B5 of C. cyminum essential oil exhibited a maximum antidiabetic activity with 95.30 and 83.09% inhibition of α-amylase, respectively. Moreover, the analysis of essential oils showed that eugenol (18.7%) and α-pinene (18.8%) were the major components of S. aromaticum and C. cyminum essential oils, respectively. 相似文献
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Leopold Jirovetz Gerhard Buchbauer Albena S. Stoyanova Evgenii V. Georgiev & Stanka T. Damianova 《International Journal of Food Science & Technology》2005,40(3):305-310
The essential oil of seeds of cumin (Cuminum cyminum L.) from Bulgaria stored for more than 35 years was analyzed by physicochemical methods, GC, GC‐MS and olfactometry and its antimicrobial activity tested using different strains of microorganisms. More than sixty constituents of this cumin oil could be identified as essential volatiles, responsible for the pleasant fresh, clean, spicy (typical cumin‐like) odour of a high quality product. Cumin aldehyde (36%), β‐pinene (19.3%), p‐cymene (18.4%) and γ‐terpinene (15.3%) were the principal compounds found. Antimicrobial testing showed high activity of the essential C. cyminum oil against the mold Aspergillus niger, the Gram (+) bacteria Bacillus subtilis and Staphylococcus epidermidis as well as the yeast Saccharomyces cerevisiae and Candida albicans. 相似文献
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Starch isolated from two accessions of cow cockle (Saponaria vaccaria L.) seeds consisted of uniform size polygonal granules 0.3–1.5 μm in diameter, having 18% amylose content and a melting peak temperature 68°C. The intact granules gave the A-type X-ray diffraction pattern. The debranched starch exhibited the typical bimodal distribution of amylopectin chains (CL 45 and 12) on Biogel P-10. Lipids associated with the cow cockle starch preparations, involving surface and internal lipids, included triglycerides (45%), free fatty acids (FFA, 39%), lysophospholipids (10%) and diglycerides (6%). The major fatty acids found in polar and FFA fraction were palmitic, oleic and linoleic acids. Cow cockle starch exhibited similar viscoamylograph viscosity, solubility and swelling profiles to those of rice starch. Concentrated starch gels also showed the typical viscoelastic behavior of non-waxy cereal starches. In vitro digestibility studies of cow cockle granular starch with B. Subtilis indicated that this starch, compared to rice, is very susceptible to α-amylolysis presumably because of its small granule size. 相似文献
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孜然精油成分分析及超临界萃取联合分子蒸馏纯化效果研究 总被引:4,自引:0,他引:4
利用超临界联合分子蒸馏技术提取纯化孜然精油,采用GC-MS 和双柱复检法对孜然精油的挥发性成分进行定性分析,通过质谱库检索联合保留指数法分析,DB-5 柱上共鉴定出44 种组分,INNO-WAX 柱上共鉴定出39种组分,其中20 种组分在两只柱子上共同存在。以正十二烷为内标物建立了用毛细管气相色谱法同时测定孜然油中主要呈香物质(β- 蒎烯、对伞花烃、γ- 萜品烯、枯茗醛)的方法。结果表明,在所选择的色谱条件下,4 种芳香物质的峰面积与其质量浓度呈良好的线性关系,R2 均大于0.9996。经过分子蒸馏纯化后,孜然精油主要成分枯茗醛的含量由纯化前的11.48% 提高到30.30%,纯化效果理想。 相似文献
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孜然精油成分以及对亚硝酸钠的消除作用研究 总被引:7,自引:0,他引:7
以水蒸汽蒸馏法提取孜然,获得2.6% 的精油,用GC-MS 对精油进行了成分分析,检测出28 个成分,解析鉴定了占精油99.801%的26 个成分。主要成分枯茗醛占总精油含量的39.511%。其次为2- 蒈烯-10- 醛(17.707%)和3- 蒈烯-10- 醛(17.542%)。对NaNO2 的消除作用研究结果显示,孜然精油具有明显的消除NaNO2 作用,最大消除率为92.5%。水蒸汽蒸馏后残渣丙酮、甲醇、乙醇萃取物也显示了消除NaNO2 活性,最大消除率分别为:71.1%、58.7%、45.5%。 相似文献
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