Effect of Distillation Period and Storage Conditions on Quality Attributes of Egyptian and Syrian Cumin Essential Oils

Document Type : Original Article

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Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt.

Abstract

The aim of current study was to evaluate the effect of distillation time and storage conditions up to 12 months on quality and stability of Egyptian and Syrian cumin essential oil. The distillation time were run as 3 fractions (F1: first 6 h; F2: between 7 and 8 h; and F3: between 9 and12 h. The stability, physicochemical, and composition of cumin oil at room temperature and refrigerator up to 12 months were evaluated. The results demonstrated that the yield percentage of Egyptian cumin essential oil (ECEO) was (5.59%) and Syrian cumin essential oil (SCEO) was (3.36%). The oil produced at first 6 h of distillation (F1) with best quality (~90%), followed by F2 (~7.50%) and F3 (2.50%). The 18 compounds were identified in CEO and the main compounds were cuminaldehydes, β-pinene, β-myrcene, p < /em>-cymene, d-limonene, and g-terpinene. In addition, the results demonstrated that storage at different temperature influences on the quality and composition of cumin oil especially at room temperature. During the storage the components i.e. a-pinene, β-pinene, β-myrcene, d-limonene and g-terpinene were decreased, while p < /em>-cymene was increased however, cuminaldehyde increased during 12 months at room temperature compared with refrigerator. The sensory attributes of CEO stored at refrigerator was significantly higher than room temperature. These results confirmed that ECEO is better than SCEO during processing and more stable during storage.  

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