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Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions
Joint Authors
al-Jasser, Mohammed Saud
al-Jasass, Fahad Mohammed
Source
Issue
Vol. 2012, Issue 2012 (31 Dec. 2012), pp.1-5, 5 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2012-12-24
Country of Publication
Egypt
No. of Pages
5
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Medicine
Information Technology and Computer Science
Abstract EN
Some Saudi herbs and spices were analyzed.
The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds.
Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%).
Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively.
All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g), followed by calcium (ranging from 75 to 270 mg/100g), Magnesium (ranged from 42 to 102 mg/100g) and iron (ranged from 20.5 to 65 mg/100g).
However, zinc, manganese and copper were found at low levels.
The major fatty acids in cress and mustard were linolenic acid (48.43%) and erucic acid (29.81%), respectively.
The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively.
Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively.
The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices.
American Psychological Association (APA)
al-Jasass, Fahad Mohammed& al-Jasser, Mohammed Saud. 2012. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions. The Scientific World Journal،Vol. 2012, no. 2012, pp.1-5.
https://search.emarefa.net/detail/BIM-504045
Modern Language Association (MLA)
al-Jasass, Fahad Mohammed& al-Jasser, Mohammed Saud. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions. The Scientific World Journal No. 2012 (2012), pp.1-5.
https://search.emarefa.net/detail/BIM-504045
American Medical Association (AMA)
al-Jasass, Fahad Mohammed& al-Jasser, Mohammed Saud. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions. The Scientific World Journal. 2012. Vol. 2012, no. 2012, pp.1-5.
https://search.emarefa.net/detail/BIM-504045
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-504045