Open AccessGamma Rays Induced Oil and Fatty Acid Alteration in Cumin (Cuminum cyminum L.) Seeds
Author(s) -
Girjesh Kumar,
Manish Bhardwaj
Publication year - 2020
Publication title -
european journal of medicinal plants
Language(s) - English
Resource type - Journals
ISSN - 2231-0894
DOI - 10.9734/ejmp/2020/v31i1630326
Subject(s) - cuminum , fatty acid , linoleic acid , chemistry , food science , irradiation , oleic acid , gamma ray , biochemistry , essential oil , physics , astrophysics , nuclear physics
Aim: To evaluate the effects of radiation on oil and fatty acid content of cumin by irradiating seeds with varied doses of gamma rays viz.,100 Gy, 125 Gy, 150 Gy, 175 Gy.
Study Design: Oil and fatty acid content was estimated by gas chromatography mass spectroscopy.
Results: The result reveals that oil and fatty acid quantity were significantly changed upon radiation. Oil amount was increased in irradiated seeds whereas fatty acid content was decreased except petroselinic acid and linoleic acid which was increased in comparison to control. In contrast to non irradiated seeds, the lowest dose of gamma found beneficial as oil content and majority of fatty acids were increased.
Conclusion: Therefore, irradiation of cumin seeds for protection and preservation purpose could significantly affect the fatty acid content of cumin as seeds are prone to fungal infections.