Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed.

Pura Naik, J. and Mohan Rao, L. J. and Shankaracharya, N. B. and Nagalakshmi, S. (2001) Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed. Journal of Food Science and Technology, 38 (3). 277-280, 11 ref..

PDF JFST_2001_38_3_277-280.pdf Restricted to Registered users only Download (266kB)

Abstract

Proximate composition of Carum gracile seeds (a spice related to caraway; often known as siahzira, Persian cumin or Badakshani jeera) was determined along with the physicochemical properties of volatile oils extracted from seeds . GC-MS analysis of the essential oil fraction showed the presence of 31 constituents, of which 22 compounds are reported for the first time. p-Cymene (15.06%), gamma-terpinene (28.95%), cuminaldehyde (16.59%), p-menth-1,3-dien-7-al (10.89%), p-menth-1,4-dien-7-al (9.51%), beta-pinene (4.84%) and limonene (3.90%) were the major compounds determined. Steam distillation resulted in volatile oil and oleoresin yields of 2.18 and 8.66%, respectively. The oleoresin kept well in cold (8-10C) storage conditions for 60 days, even without the addition of antioxidants.

Item Type:	Article
Uncontrolled Keywords:	ESSENTIAL-OILS; FLAVOUR-COMPOUNDS; PLANTS-; SPICES-; CARUM-GRACILE; OLEORESINS-
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	10 Jun 2011 10:58
Last Modified:	29 Dec 2016 13:19
URI:	http://ir.cftri.res.in/id/eprint/7639

Actions (login required)

View Item