Aromatic oil composition and microstructures of some Indian cultivars of Cuminum cyminum L. in raw and roasted condition

摘要

The aromatic oil is extracted from three cultivars of cumin grown in different regions of India by simple way of solvent extraction process using HPLC grade petroleum ether (boiling point range 40-60 °C). The composition of extracted oil is analyzed by Gas Chromatography and Mass Spectrometry in raw and roasted condition. It is found that in case of three cultivars some new compounds are generated during roasting presumably due to Maillard reaction and they are different in percentage and composition. GCMS study reveals that hairy cumin variety of Rajasthan is enriched with various compounds of essential oil than other two varieties. The proportion percent of some compounds Alphapinene (1.31%), cumene (16.18%), careen (27%), Alpha-phellandrene (18%) and coumarin (4.2%) in raw hairy cumin are higher than other two cultivars of Rajasthan and West Bengal respectively. These percent compositions are changed in roasted condition. The micro morphological characters when viewed under scanning electron microscope show some differences in seed structures and oil secretory parts between both raw and roasted seeds. The papillose hairs and assemblage of canals tend to become stiff in the roasted materials than the raw ones. The structures of each seeds of the particular cultivars indicate a kind of character-specificity. A correlation of GCMS and SEM study have been established which may enable to identify the superior quality seeds.