This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.
| Published in | Journal of Food and Nutrition Sciences (Volume 5, Issue 4) |
| DOI | 10.11648/j.jfns.20170504.14 |
| Page(s) | 162-166 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Cumin, Reused Oil, Peroxide, Free Fatty Acids, Monoterpens
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APA Style
Amina Abdelrhim Belal, Faroug Bakheit Mohamed Ahmed. (2017). Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. Journal of Food and Nutrition Sciences, 5(4), 162-166. https://doi.org/10.11648/j.jfns.20170504.14
ACS Style
Amina Abdelrhim Belal; Faroug Bakheit Mohamed Ahmed. Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. J. Food Nutr. Sci. 2017, 5(4), 162-166. doi: 10.11648/j.jfns.20170504.14
AMA Style
Amina Abdelrhim Belal, Faroug Bakheit Mohamed Ahmed. Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil. J Food Nutr Sci. 2017;5(4):162-166. doi: 10.11648/j.jfns.20170504.14
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Download@article{10.11648/j.jfns.20170504.14,
author = {Amina Abdelrhim Belal and Faroug Bakheit Mohamed Ahmed},
title = {Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil},
journal = {Journal of Food and Nutrition Sciences},
volume = {5},
number = {4},
pages = {162-166},
doi = {10.11648/j.jfns.20170504.14},
url = {https://doi.org/10.11648/j.jfns.20170504.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170504.14},
abstract = {This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens.},
year = {2017}
}
TY - JOUR T1 - Effect of Cuminum Cyminum L. Oil on the Chemical Properties of Sunflower Reused Oil AU - Amina Abdelrhim Belal AU - Faroug Bakheit Mohamed Ahmed Y1 - 2017/07/12 PY - 2017 N1 - https://doi.org/10.11648/j.jfns.20170504.14 DO - 10.11648/j.jfns.20170504.14 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 162 EP - 166 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20170504.14 AB - This study was designed to determine the influence of extracted oil of Cuminum Cyminum on the chemical properties of reused Sudanese edible oil (sunflower oil). Green cumin oil was extracted from its mature seeds by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the chemical constituents of oil were; monoterpens percentage was 33.09% and oxygenated monoterpens percentage was 66.91%. Chemical properties of sunflower oil were tested before and after several repeated cooking processes, and after addition of extracted cumin oil. The cumin oil had positive effect on the chemical properties values; peroxide, acidity, free fatty acids value and there were significant differences for these three properties (p < 0.05). The study was attributed the high effect of cumin oil on the chemical properties mainly to antioxidant constituents in the extracted oil monoterpens and oxygenated monoterpens. VL - 5 IS - 4 ER -
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