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Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds

Sowbhagya, H. B. and Srinivas, P. and Purnima Kaul, Tiku and Krishnamurthy, N. (2011) Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds. Food Chemistry, 127. pp. 1856-1861.

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The effect of various enzymes on the extraction of the volatile oil of cumin (Cuminum cyminum L.) is reported in the present study. The oil yield, after pre-treatment of cumin seeds with cellulase, pectinase, protease and Viscozyme, was in the range 3.2–3.3% compared to 2.7% in a control sample. Profiling of the cumin oil by GC–MS showed that the total hydrocarbon content was 63.7%, 66.1% and 70.1% in control, cellulase and Viscozyme treated samples, respectively. However, there was no change in the content of cuminaldehyde, the principal flavour-impact constituent, in any of the volatile oils. The study demonstrated that enzymes facilitated the extraction of cumin oil with increase in oil yield, with little change in either flavour profile or physicochemical properties of the oil.

Item Type: Article
Uncontrolled Keywords: Enzymes, Cumin,Steam distillation, Volatile oil,Cuminaldehyde, p-Mentha-1,4-dienal
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Plantation Products Spices and Flavour Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jun 2011 09:20
Last Modified: 28 Nov 2017 07:03
URI: http://ir.cftri.com/id/eprint/10094

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