Evaluation, Estimation and Identification of Essential Oil Constituents in Cumin (Cuminum cyminum) Genotypes Grown in Western Rajasthan

References

• Hasan, A.M. Sakure, A.A. Fougat, R.S. Kumar S. (2016). Estimation of nuclear DNA content of cumin. Int. J. Seed Spices 6(1): 96–99.
   Google Scholar
• Kumar, S. Saxena, S.N. Mistry, J.G. Fougat, R.S. Solanki, R.K. Sharma, R. (2015). Under-standing Cuminum cyminum: An important seed spice crop of arid and semi arid regions. Int. J. Seed Spices 5(2): 1–19.
   Google Scholar
• Hirasa, K. Takemasa, M. (1998). Cooking with spices. In: Spice Science and Technology. Marcel Dekker, New York, pp. 70.
   Google Scholar
• Nadeem, M. Riaz, A. (2012). Cumin (Cuminum cyminum) as a potential source of antioxidants. Pak. J. Food. sci. 22(2): 101–107.
   Google Scholar
• Lako, J. Trenerry, V. Wahlqvist, M. Wattanapenpaiboon, N. Sotheeswaran, S. Premier, R. (2007). Phytochemical Flavonols, Carotenoids and the Antioxidant Properties of a Wide Selection of Fijian Fruit, Vegetables and Other Readily Available Foods. J. Food Chem. 102: 777–783. doi: 10.1016/j.foodchem.2006.06.021
   Web of Science ®Google Scholar
• Rathore, S.S. Saxena, S.N. Singh, B. (2013). Potential health benefits of major seed spices. Int. J. Seed Spices 3: 1–12.
   Google Scholar
• AL Juhaimi, F.Y. Ghafoor, K. (2013). Extraction optimization and in vitro antioxidant properties of phenolic compounds from Cumin (Cuminum cyminum l.) seed. Int. Food Res. J. 20(4): 1669–1675.
   Google Scholar
• Senevirathne, M. Kim, S. Siriwardhana, N. Ha, J. Lee, K. Jeon, Y. (2006). Antioxidant potential of Ecklonia cava on reactive oxygen species scavenging metal chelating, reducing power and lipid peroxidation inhibition. Food Sci. Technol. Int. 12: 27–38.
   Web of Science ®Google Scholar
• Clevenger, J.F. (1928). Apparatus for the determination of volatile oil. J. Am. Pharm. Asso. 17(4), 345–349.
   Google Scholar
• Beis, S.H. Ayas, N. Ozek, T. Kara, M. Baser, K.H.C. (2000). The production of essential oil from cumin seed. Chem. Nat. Compd. 36(3): 265–268. doi: 10.1007/BF02238331
   Web of Science ®Google Scholar
• Benrejdal, A. Dridi, F. Nabiev, M. (2012). Extraction and Analysis of Essential Oil of Cumin. Asian J. Chem. 24: 1949–1951.
   Google Scholar
• Chaudhry, A.H. Tanveer, A. Shar, A. Akhtar, S. (2012). Physico-Chemical Investigation and Antimicrobial Activity of Essential Oil of Cuminum cyminum L. World App. Sci. J. 19: 330–333.
   Google Scholar
• Dewanto, V. Wu, X. Adom, K.K. Liu, R.H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agri. Food Chem. 50: 3010–3014. doi: 10.1021/jf0115589
   PubMed Web of Science ®Google Scholar
• Chang, L.W. Yen, W.J. Huang, S.C. Duh, P.D. (2002). Antioxidant activity of sesame coat. Food Chem. 78: 347–354. doi: 10.1016/S0308-8146(02)00119-X
   Web of Science ®Google Scholar
• Saxena, S.N. Sharma, Y.K. Rathore, S.S. Singh, K.K. Barnwal, P. Saxena, R. Upadhyaya, P. Anwer, M.M. (2015). Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes. J. Food Sci. Technol. 52: 568–573. doi: 10.1007/s13197-013-1004-0
   Web of Science ®Google Scholar
• Shimada, K. Fujikawa, K. Yahara, K. Nakamura, T. (1992). Antioxidative properties of xanthin on autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40: 945–948. doi: 10.1021/jf00018a005
   Web of Science ®Google Scholar
• Li, R. Jiang, Z.T. (2004). Chemical composition of the essential oil of (Cuminum cyminum L.) from China. Flav. Frag. J. 19: 311–313. doi: 10.1002/ffj.1302
   Web of Science ®Google Scholar
• Jirovetz, L. Buchbauer, G. Stoyanova, A.S. Georgiev, E.V. Damianova, S.T. (2005). Composition, quality control and antimicrobial activity of the essential oil of cumin (Cuminum cyminum L.) seeds from Bulgaria that had been stored for up to 36 years. Int. J. Food Sci. Technol. 40: 305–310. doi: 10.1111/j.1365-2621.2004.00915.x
   Web of Science ®Google Scholar
• Rebey, I.B. Karoui, I.J. Sellami, I.H. Bourgou, S. Limam, F. Marzouk, B. (2012). Effect of drought on the biochemical composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds. Ind. Crops Prod. 36: 238–245. doi: 10.1016/j.indcrop.2011.09.013
   Web of Science ®Google Scholar
• Msaada, K. Hosni, K. Taarit, M.B. Hammami, M. Marzouk, B. (2009). Effects of growing region and maturity stages on oil yield and fatty acid composition of coriander (Coriandrum sativum L.) fruit. Sci. Horti. 120: 525–531. doi: 10.1016/j.scienta.2008.11.033
   Web of Science ®Google Scholar
• Hanuša, L.O. Øezankab, T. Dembitskya, V.M. Moussaieffa, A. (2005). Myrrh-Commiphora Chemistry. Biomed Papers. 149(1): 3–28. doi: 10.5507/bp.2005.001
   PubMedGoogle Scholar
• Rao, B.R.R. Rajput, D.K. Bhattacharya, A.K. (2007). Essential oil composition of petiole of Cinnamomum verum Bercht. & Presl. J. Spi. Arom. Crops. 16(1): 38–41.
   Google Scholar
• Sartorelli, P. Marquioreto, A.D. Amaral-Baroli, A. Lima, L.E.M. Moreno, P.R.H. (2007). Chemical composition and antimicrobial activity of the essential oils from two species of Eucalyptus. Phytoth. Res. 21(3): 231–233. doi: 10.1002/ptr.2051
   PubMed Web of Science ®Google Scholar
• Dubey, P.N. Saxena, S.N. Mishra, B.K. Solanki, R.K. Vishal, M.K. Singh, B. Sharma, L.K. John, S. Agarwal, D. Yogi, A. (2017). Preponderance of cumin (Cuminum cyminum L.) essential oil constituents across cumin growing Agro-Ecological Sub Regions, India. Ind. Crops Prod. 95: 50–59. doi: 10.1016/j.indcrop.2016.10.011
   Web of Science ®Google Scholar
• EL-Manylawi, M.A. Ali, H.F.M. (2009). Gas Chromatography-Mass Spectroscopy Analysis and Evaluate Cumin Seeds and Their Essential Oil as Growth Promoters of New Zealand White Rabbits. Int. J. of Agri. Res. 4: 107–115. doi: 10.3923/ijar.2009.107.115
   Google Scholar
• Baser, K.H.C. Kurkcuoglu, M.T. Ozen, J. (1992). Composition of Turkish cumin seed oil. J. Essent. Oil Res. 4: 133–138. doi: 10.1080/10412905.1992.9698034
   Google Scholar
• Patil, S.D. Maknikar, P.P. Wankhade, S.K.J. Ukesh, C.S. Rai, M.K. (2016). Chemical composition, antimicrobial and antioxidant activity of essential oils from cumin and ajowan. Nusantara Biosc. doi: 10.13057/nusbiosci/n080111
   Web of Science ®Google Scholar
• Ramasamy, R. Prakash, M. Bhat, K.K. (2013). Characterization of Aroma Active Compounds of Cumin (Cuminum cyminum L.) by GC-MS, E-Nose, and Sensory Techniques. Int. J. Food Prop. 16: 1048–1048. doi: 10.1080/10942912.2011.576356
   Web of Science ®Google Scholar
• Acimovic, M.G. Teševic, V. Mara, D. Cvetkovic, M. Stankovic, J. Filipovic, V. (2016). The Analysis of Cumin Seeds Essential Oil and Total Polyphenols from Postdestillation Waste Material. Ad. Techno. 5(1): 23–30. doi: 10.5937/savteh1601023A
   Google Scholar
• Moghaddam, M. Khaleghi Miran, S.N. Pirbalouti, A.G. Mehdizadeh, L. M., Ghaderi, Y. (2015). Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity. Ind. Crops Prod. 70: 163–169. doi: 10.1016/j.indcrop.2015.03.031
   Web of Science ®Google Scholar
• Ereifej, K.I. Feng, H. Rababah, T.M. Tashtoush, S.H. Al-U’datt, M.H. Gammoh, S. Al-Rabadi, G.J. (2016). Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant Activity of Selected Spices. Food Nut. Sc. 7: 362–370. doi: 10.4236/fns.2016.75038
   Google Scholar
• Abdelfadel, M.M. Khalaf, H.H. Sharoba, A.M. Assous, M.T.M. (2016). Effect of Extraction Methods on Antioxidant and Antimicrobial Activities of Some Spices and Herbs Extracts. J. Food Tech. Nut. Sc. 1(1): 1–14.
   Google Scholar