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Composition, quality control and antimicrobial activity of the essential oil of cumin ( Cuminum cyminum L.) seeds from Bulgaria that had been stored for up to 36 years
Author(s) -
Jirovetz Leopold,
Buchbauer Gerhard,
Stoyanova Albena S.,
Georgiev Evgenii V.,
Damianova Stanka T.
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00915.x
Subject(s) - cuminum , essential oil , antimicrobial , food science , menthol , candida albicans , aspergillus niger , chemistry , bacillus subtilis , biology , traditional medicine , microbiology and biotechnology , bacteria , medicine , genetics , organic chemistry
Summary The essential oil of seeds of cumin ( Cuminum cyminum L.) from Bulgaria stored for more than 35 years was analyzed by physicochemical methods, GC, GC‐MS and olfactometry and its antimicrobial activity tested using different strains of microorganisms. More than sixty constituents of this cumin oil could be identified as essential volatiles, responsible for the pleasant fresh, clean, spicy (typical cumin‐like) odour of a high quality product. Cumin aldehyde (36%), β‐pinene (19.3%), p‐cymene (18.4%) and γ‐terpinene (15.3%) were the principal compounds found. Antimicrobial testing showed high activity of the essential C. cyminum oil against the mold Aspergillus niger , the Gram (+) bacteria Bacillus subtilis and Staphylococcus epidermidis as well as the yeast Saccharomyces cerevisiae and Candida albicans .