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Ravi R, Prakash M, Bhat KK. Characterization of Aroma Active Compounds of Cumin (Cuminum cyminumL.) by GC-MS, E-Nose, and Sensory Techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.576356] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Sowbhagya HB. Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview. Crit Rev Food Sci Nutr 2013; 53:1-10. [PMID: 23035918 DOI: 10.1080/10408398.2010.500223] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
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.
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Affiliation(s)
- H B Sowbhagya
- Plantation Products Spices and Flavor Technology, Central Food Technological Research Institute, Mysore 570 020, India.
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Gohari AR, Saeidnia S. A Review on Phytochemistry of Cuminum cyminum seeds and its Standards from Field to Market. ACTA ACUST UNITED AC 2011. [DOI: 10.5530/pj.2011.25.1] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Wanner J, Bail S, Jirovetz L, Buchbauer G, Schmidt E, Gochev V, Girova T, Atanasova T, Stoyanova A. Chemical Composition and Antimicrobial Activity of Cumin Oil (Cuminum Cyminum, Apiaceae). Nat Prod Commun 2010. [DOI: 10.1177/1934578x1000500904] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cumin oil samples ( Cuminum cyminum L.) from four different geographical origins were analyzed using GC-MS and GC-FID for their qualitative and quantitative composition. The major compounds in all cumin oils were the monoterpenes β-pinene, p-cymene and γ-terpinene and the terpenoid aldehydes cuminic aldehyde and the isomeric menthadien carboxaldehydes. All essential oils, and cuminic aldehyde, were tested, using agar diffusion and serial dilution methods, against different Gram-positive and Gram-negative bacteria isolated from different sources of food (pork fillet, minced meat and sausages) and clinical isolates, as well as three different Candida albicans isolates. All cumin oils and cuminic aldehyde exhibited a considerable inhibitory effect against all the organisms tested, except Pseudomonas spp.
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Affiliation(s)
- Juergen Wanner
- Kurt Kitzing Co., Hinterm Alten Schloss 21, D-86757 Wallerstein, Germany
| | - Stefanie Bail
- Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
| | - Leopold Jirovetz
- Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
| | - Gerhard Buchbauer
- Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
| | - Erich Schmidt
- Research-Cooperation-Partner, Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria
| | - Velizar Gochev
- “Paisiy Hilendarski”- University of Plovdiv, Department of Biochemistry and Microbiology, Biological Faculty, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria
| | - Tanya Girova
- “Paisiy Hilendarski”- University of Plovdiv, Department of Biochemistry and Microbiology, Biological Faculty, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria
| | - Teodora Atanasova
- University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
| | - Albena Stoyanova
- University of Food Technology, Department of Essential Oils, 26 Maritza Boulevard, 4002 Plovdiv, Bulgaria
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Evaluation of size reduction and expansion on yield and quality of cumin (cuminum cyminum) seed oil. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.07.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hashemi P, Yarahmadi A, Azizi K, Sabouri B. Study of the Effects of N Fertilization and Plant Density on the Essential Oil Composition and Yield of Cuminum cyminum L. Seeds by HS–SME. Chromatographia 2008. [DOI: 10.1365/s10337-007-0492-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Cumin herb as a new source of essential oils and its response to foliar spray with some micro-elements. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00326-0] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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