Composition of essential oil of Cuminum cyminum L. according to harvesting times

Kan Y., KARTAL M., ÖZEK T., ASLAN ERDEM S., Başer K. H. C.

Turkish Journal of Pharmaceutical Sciences, cilt.4, sa.1, ss.25-29, 2007 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 4 Sayı: 1
  • Basım Tarihi: 2007
  • Dergi Adı: Turkish Journal of Pharmaceutical Sciences
  • Derginin Tarandığı İndeksler: Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.25-29
  • Anahtar Kelimeler: Apiaceae, Cumin, Cuminum cyminum, Essential oil
  • Anadolu Üniversitesi Adresli: Evet

Özet

The cumin (Cuminum cyminum L.) is an annual plant of Apiaceae. It is generally used as a food additive for increasing the flavour of different food preparations. The fruits (often called seed )are rich in essential oil with the main constituents at different harvesting time being cumin aldehyde (19.9-23.6%), p-mentha-1,3-dien-7-al (11.4-17.5 %) and p-mentha-1,4-dien-7-al (13.9-16.9). The results of GC and GC/MS analysis showed that the fruits should be harvested at the ripe stage for ideal volatile oil yield and composition. The effect of different harvesting times on the yield and ratio of main components of the essential oil are evaluated.