4,491
Views
6
CrossRef citations to date
0
Altmetric
Short Communication

Compositional and functional difference in cumin (Cuminum cyminum) essential oil extracted by hydrodistillation and SCFE

, , , , , & | (Reviewing Editor) show all
Article: 1143166 | Received 14 Nov 2015, Accepted 12 Jan 2016, Published online: 03 Mar 2016

References

  • Allahghadri, T., Rasooli, I., Owlia, P., Nadooshan, M. J., Ghazanfari, T., Taghizadeh, M., & Astaneh, S. D. A. (2010). Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran. Journal of Food Science, 75, H54–H61.10.1111/jfds.2010.75.issue-2
  • Baser, K. H. C., Kürkçüoglu, M., & Özek, T. (1992). Composition of the Turkish cumin seed oil. Journal of Essential Oil Research, 4, 133–138.10.1080/10412905.1992.9698034
  • Beis, S. H., Azcan, N., Ozek, T., Kara, M., & Baser, K. H. C. (2000). Production of essential oil from cumin seeds. Chemistry of Natural compounds, 36, 265–268.
  • Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239, 70–76.
  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28, 25–30.
  • Bullerman, L. B., Lieu, E. Y., & Seiler, S. A. (1977). Inhibition of growth and aHatoxin production by cinnamon and clove oils. cinnamic aldehyde and eugenol. Food Science, 42, 1107–1109.
  • Eikani, M. H., Goodarznia, I., & Mirza, M. (1999). Supercritical carbon dioxide extraction of cumin seeds (Cuminum cyminum L.). Flavour and Fragrance Journal, 14, 29–31.10.1002/(ISSN)1099-1026
  • El-Ghorab, A., Nauman, M., Anjum, F. M., Hussain, S., & Nadeem, M. (2010). A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and Cumin (Cuminum cyminum). Journal of Agricultural and Food Chemistry, 58, 8231–8237.10.1021/jf101202x
  • Ford, S. M., Hook, J. B., & Bond, J. T. (1980). The effects of butylated hydroxyanisole and butylated hydroxytoluene on renal function in the rat. I. Effects on fluid and electrolyte excretion. Food and Cosmetics Toxicology, 18, 15–20.10.1016/0015-6264(80)90004-8
  • Gachkar, L., Yadegari, D., Rezaei, M. B., Taghizadeh, M., Astaneh, S. A., & Rasooli, I. (2007). Chemical and biological characteristics of Cuminum cyminum and Rosmarinus officinalis essential oils. Food Chemistry, 102, 898–904.10.1016/j.foodchem.2006.06.035
  • Guan, W., Li, S., Yan, R., Tang, S., & Quan, C (2007). Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chemistry, 101, 1558–1564.10.1016/j.foodchem.2006.04.009
  • Heikes, D. L., Scott, B., & Gorzovalitis, N. A. (2001). Quantitation of volatile oils in ground cumin by supercritical fluid extraction and gas chromatography with flame ionization detection. Journal of AOAC International, 84, 1130–1134.
  • Hettiarachchy, N. S., Glenn, K. C., Gnanasambandam, R., & JOHNSON, M. G. (1996). Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties. Journal of Food Science, 61, 516–519.10.1111/jfds.1996.61.issue-3
  • Hsieh, P. C. (2000). Antimicrobial effect of cinnamom extract. Taiwanese Journal of Food Protection, 38, 184–193.
  • Kerrola, K. (1995). Literature review: Isolation of essential oils and flavor compounds by dense carbon dioxide. Food Reviews International, 11, 547–573.10.1080/87559129509541061
  • Iacobellis, N. S., Lo Cantore, P., Capasso, F., & Senatore, F. (2005). Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils. Journal of Agricultural and Food Chemistry, 53, 57–61.10.1021/jf0487351
  • Larson, R. A. (1997). Naturally Occurring Antioxidants. Boca Raton, FL: Lewis Publ.
  • Li, R. & Jiang, Z. (2004). Chemical composition of the essential oil ofCuminum cyminum L. from China. Flavour and Fragrance Journal, 19, 311–313.10.1002/(ISSN)1099-1026
  • Li, X. M., Tian, S. L., Pang, Z.-C., Shi, J.-Y., & Feng, Z.-S. (2009). Extraction of Cuminum cyminum essential oil by combination technology of organic solvent with low boiling point and steam distillation. Food Chemistry, 115, 1114–1119.10.1016/j.foodchem.2008.12.091
  • Maillard, M. N., Soum, M. H., Boivin, P., & Berset, C. (1996). Antioxidant Activity of barley and malt: Relationship with phenolic content. LWT—Food Science and Technology, 29, 238–244.10.1006/fstl.1996.0035
  • Mostafa, K., Yadollah, Y., Fatemeh, S., & Naader, B. (2004). Comparison of essential oil composition of Carum copticum obtained by supercritical carbon dioxide extraction and hydrodistillation methods. Food Chemistry, 86, 587–591.
  • Myint, S., Wan Daud, Wan Ramli, Mohamad, A. B., & H. Kadhum, A. A. H. (1996). Gas chromatographic determination of eugenol in ethanol extract of cloves. Journal of Chromatography B: Biomedical Sciences and Applications, 679, 193–195.10.1016/0378-4347(96)00008-4
  • Reverchon, E. & Senatore, F. (1992). Isolation of rosemary oil: Comparison between hydrodistillation and supercritical CO2 extraction. Flavour and Fragrance Journal, 7, 227–230.10.1002/(ISSN)1099-1026
  • Hawthorne, S. B., Rickkola, M. L., Screnius, K., Holm, Y., Hiltunen, R., & Hartonen, Kari (1993). Comparison of hydrodistillation and supercritical fluid extraction for the determination of essential oils in aromatic plants. Journal of Chromatography A, 634, 297–308.10.1016/0021-9673(93)83017-M
  • Shahidi, F., Janitha, P. K., & Wanasundara, P. D. (1992). Phenolic antioxidants. Critical Reviews in Food Science and Nutrition, 32, 67–103.10.1080/10408399209527581
  • Singh, G., Maurya, S., deLampasona, M. P., & Catalan, C. A. (2007). A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents. Food and Chemical Toxicology, 45, 1650–1661.
  • Srinivasan, K. (2005). Role of spices beyond food flavoring: Nutraceuticals with multiple health effects. Food Reviews International, 21, 167–188.10.1081/FRI-200051872
  • Stahl, E., Quirin, K. W., & Gerard, D. (1988). Dense Gases for Extraction and Refining. Berlin: Springer-Verlag.10.1007/978-3-642-72892-1
  • Risch, S. J. & Chi-Tang, Ho (Eds.). (1987). Spices-Flavor Chemistry and Antioxidant Properties. Washington, DC: American Chemical society.
  • Tipsrisukond, N., Fernando, L. N., & Clarke, A. D. (1998). Antioxidant effects of essential oil and oleoresin of black pepper from supercritical carbon dioxide extractions in ground pork. Journal of Agricultural Food Chemistry, 46, 4329–4333.10.1021/jf9802880
  • Uhl, S.R. (2000). Handbook of Spices, Seasonings, and Flavorings. Technomic Publication, USA, 329, ISBN 1-56676-931-0.10.1201/9781420012552
  • Valero, M., & Salieron, M. C. (2003). Antibacterial activity of essential oils against bacillus cereus in tyndalized carrot broth. International Journal of Food Microbiology, 85, 77–78.
  • Viuda-Martos, M., Ruiz-Navajas, Y., Fernandez-Lopez, J., & Perez-Alvarez, J. A. (2007). Chemical composition of the essential oils obtained from some spices widely used in Mediterranean region. Acta Chimica Slovaca, 54, 921–926.