Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/10094/
FC-02-11 |
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| Title |
Enzyme-assisted extraction of volatiles from cumin (Cuminum cyminum L.) seeds
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| Creator |
Sowbhagya, H. B.
Srinivas, P. Purnima Kaul, Tiku Krishnamurthy, N. |
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| Subject |
30 Spices/Condiments
16 Enzyme Chemistry |
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| Description |
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.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/10094/1/Food_chemistry_2011_1.pdf
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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