Farklı Ülkelerden Sağlanan Kimyon (Cuminum cyminum L.) Tohumlarının Önemli Kalite Parametrelerinin Belirlenmesi

Year 2022, Volume: 32 Issue: 1, 133 - 142, 24.06.2022

Ünal Karık Orçun Çınar Muharrem Gölükçü

https://doi.org/10.18615/anadolu.1131212

Cited By: 1

Abstract

Kimyon (Cuminum cyminum L.), dünya çapında en çok tüketilen baharatlardan biridir. Bu çalışmada materyal olarak Hindistan, İran, Suriye, Pakistan, Afganistan ve Türkiye'den (Denizli) elde edilen tohumlar kullanılmıştır. Tohumların uçucu yağ içeriği (%), uçucu yağ bileşimi (%), sabit yağ içeriği (%), sabit yağ bileşimi (%), renk değerleri (l, a, b), toplam fenolik madde (mg GAE/ g kuru ağırlık) ve toplam flavonoid madde (mg CE/g kuru ağırlık) belirlenmiştir. Sonuçlar, öğütülmemiş tohumlarda uçucu yağ oranının %1,08 ile %4,68 arasında değiştiğini, öğütülmüş tohumlarda ise %3,20 ile %5,02 arasında değiştiğini göstermiştir. Tüm kimyon tohumu örneklerinde gama-terpinen-7-al, cuminal, gama-terpinen ve beta-pinen öne çıkan ana bileşiklerdir. Sabit yağ oranı öğütülmemiş tohumlarda %2,38 ile %17,50 arasında, öğütülmüş tohumlarda %2,25 ile %17,47 arasında değişmektedir. Sabit yağın içeriği olarak 6 farklı yağ asidi belirlenmiştir. Bu yağ asitleri arasında oleik asit ana bileşendir. Oleik asit oranı %56,63 ile %65,12 arasında değişmektedir. Örneklerin CIE L*, a* ve b* renk değerleri 40,12-45,29, 2,37-7,88, 17,85-25,95 arasında yer almıştır. Kimyon tohumu örneklerinin toplam fenolik madde ve flavonoid içeriği sırasıyla 7,00-11,06 mg GAE/g DW, 2,04-5,08 mg CE/g DW arasında bulunmuştur.

Keywords

Kimyon, uçucu yağ, sabit yağ, renk, fenolik

Determination of Important Quality Parameters of Cumin (Cuminum cyminum L.) Seeds Provided by Different Countries

Abstract

Cumin (Cuminum cyminum L.) is one of the most consumed spices worldwide. In this study, seeds obtained from India, Iran, Syria, Pakistan, Afghanistan and Türkiye (Denizli) were used as the materials. Different parameters including essential oil content of seeds (%), essential oil composition (%), fixed oil content (%), fatty acid composition (%), colour values (l, a, b), total phenolic substance (mg GAE/g dry herb) and total flavonoid substance (mg CE/g dry herb) were determined. Result showed that the content of essential oil in unground seeds varied between 1.08% and 4.68%, while, the values were 3.20%-5.02% in ground seeds. Gamma-terpinen-7-al, cuminal, gamma-terpinene and beta-pinene were the prominent main compounds in all cumin seed samples. The fixed oil content ranged from 2.38% to 17.50% in unground seeds and 2.25% to 17.47% in ground seeds. Six different fatty acids were found in fixed oil. Among these fatty acids, oleic acid was the main component. Oleic acid level varied between 56.63% and 65.12%. The CIE L*, a* and b* colour values of the samples ranged between 40.12-45.29, 2.37-7.88, and 17.85-25.95, respectively. Total phenolic matter and flavonoid content of the cumin seed samples were founded between 7.00-11.06 mg GAE/g DW and 2.04-5.08 mg CE/g DW, respectively.

Keywords

Cumin, essential oil, fixed oil, colour, phenolic

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