Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7639/
jfst-193-01 |
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| Title |
Studies on the chemical and technological aspects of siahzira (Carum gracile Lindl) seed.
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| Creator |
Pura Naik, J.
Mohan Rao, L. J. Shankaracharya, N. B. Nagalakshmi, S. |
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| Subject |
30 Spices/Condiments
14 Physical properties |
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| Description |
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.
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| Date |
2001
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7639/1/JFST_2001_38_3_277-280.pdf
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.. |
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