Effect of distillation period and storage conditions on quality attributes of Egyptian and Syrian cumin essential oils
Other Title(s)
تأثير زمن التقطير و ظروف التخزين على خصائص جودة زيت الكمون المصري و السوري
Joint Authors
al-Sadani, Rauf Muhammad Abd Allah
al-Mansi, Hamdi Abd al-Latif
Abd al-Halim, Ahmad Juyushi
al-Sayyid, Muhammad Khayri
Source
Annals of Agricultural Science, Moshtohor
Publisher
Banha University Faculty of Agriculture
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
15
Main Subjects
English Abstract
The aim of current study was to evaluate the effect of distillation time and storage conditions up to 12 months on quality and stability of Egyptian and Syrian cumin essential oil.
The distillation time were run as 3 fractions (F1: first 6 h; F2: between 7 and 8 h; and F3: between 9 and12 h.
The stability, physicochemical, and composition of cumin oil at room temperature and refrigerator up to 12 months were evaluated.
The results demonstrated that the yield percentage of Egyptian cumin essential oil (ECEO) was (5.59%) and Syrian cumin essential oil (SCEO) was (3.36%).
The oil produced at first 6 h of distillation (F1) with best quality (~90%), followed by F2 (~7.50%) and F3 (2.50%).
The 18 compounds were identified in CEO and the main compounds were cuminaldehydes, β-pinene, β-myrcene, p < /em>-cymene, d-limonene, and g-terpinene.
In addition, the results demonstrated that storage at different temperature influences on the quality and composition of cumin oil especially at room temperature.
During the storage the components i.e.
a-pinene, β-pinene, β-myrcene, d-limonene and g-terpinene were decreased, while p < /em>-cymene was increased however, cuminaldehyde increased during 12 months at room temperature compared with refrigerator.
The sensory attributes of CEO stored at refrigerator was significantly higher than room temperature.
These results confirmed that ECEO is better than SCEO during processing and more stable during storage.
Data Type
Conference Papers
Record ID
BIM-1432415
American Psychological Association (APA)
Abd al-Halim, Ahmad Juyushi& al-Sayyid, Muhammad Khayri& al-Sadani, Rauf Muhammad Abd Allah& al-Mansi, Hamdi Abd al-Latif. 2021-12-31. Effect of distillation period and storage conditions on quality attributes of Egyptian and Syrian cumin essential oils. . Vol. 59, Special issue (2021), pp.373-387.Qalyoubia Egypt : Banha University Faculty of Agriculture.
https://search.emarefa.net/detail/BIM-1432415
Modern Language Association (MLA)
Abd al-Halim, Ahmad Juyushi…[et al.]. Effect of distillation period and storage conditions on quality attributes of Egyptian and Syrian cumin essential oils. . Qalyoubia Egypt : Banha University Faculty of Agriculture. 2021-12-31.
https://search.emarefa.net/detail/BIM-1432415
American Medical Association (AMA)
Abd al-Halim, Ahmad Juyushi& al-Sayyid, Muhammad Khayri& al-Sadani, Rauf Muhammad Abd Allah& al-Mansi, Hamdi Abd al-Latif. Effect of distillation period and storage conditions on quality attributes of Egyptian and Syrian cumin essential oils. .
https://search.emarefa.net/detail/BIM-1432415