“Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ
Deterioration of medicinal plant and herb's spices seeds has two important aspects; its impact on viability and its influence on food and medicine feedstock. So, in this study was investigated of phytochemical and biochemical composition of green cumin (Cuminum cyminum L.) were evaluated under...
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Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005428 |
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| author | Hassan Feizi Mohammad Shahin Daneshmandi Ali Shayanfar Anahita Pahlavan |
| author_facet | Hassan Feizi Mohammad Shahin Daneshmandi Ali Shayanfar Anahita Pahlavan |
| author_sort | Hassan Feizi |
| collection | DOAJ |
| description | Deterioration of medicinal plant and herb's spices seeds has two important aspects; its impact on viability and its influence on food and medicine feedstock. So, in this study was investigated of phytochemical and biochemical composition of green cumin (Cuminum cyminum L.) were evaluated under natural seed storage (NSS) for one and two years and accelerated seed aging process (ASA) for 24, 48, 72 and 96h. Oil percent declined by prolonging ageing duration. The highest amount was measured in control (21.60 %) and the lowest amounts in 2Y NSS (17.83 %) and 96h ASA (15.83 %). There was no significant difference among all treatments in unsaturated fatty acids (USFA) terms, yet percent of saturated fatty acids (SFA) rose by severe ageing condition. Among fatty acids, NSS had a strong correlation with oleic acid (C18:1) (R2 = 0.99 %), while ASA was correlation with stearic acid (C18:0) (R2 = 84 %). Total phenolic content, and under severe ageing were found in cumin. In the oil and essential oil (EO), DPPH showed an ascending trend in NSS treatments and a descending trend in ASA treatments. Additionally, the maximum IC50 was observed in the oil treatment, being approximately 8.6 times higher than that of the EO. 85 %–90 % of the EO compounds present in all treatments consisted of Myrcene, p-Cymene, Cumin aldehyde, and γ-Terpinene-7-al. NSS led to a significant increase in Cumin aldehyde (R2 = 0.99), indicating that enhancing the aroma of green cumin is subject to a period of cumin fruit storage. Finally, it is concluded that ASA can simulate NSS induced changes in oil content, EO components and antioxidant capacity. |
| format | Article |
| id | doaj-art-c99dcca0311540a2ad2387ff8d2dda61 |
| institution | OA Journals |
| issn | 2666-1543 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
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| series | Journal of Agriculture and Food Research |
| spelling | doaj-art-c99dcca0311540a2ad2387ff8d2dda612025-08-20T01:56:42ZengElsevierJournal of Agriculture and Food Research2666-15432024-12-011810150510.1016/j.jafr.2024.101505“Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differHassan Feizi0Mohammad Shahin Daneshmandi1Ali Shayanfar2Anahita Pahlavan3Department of Plant Production, Faculty of Agriculture and Natural Resources, University of Torbat Heydarieh, Torbat Heydarieh, Iran; Corresponding author. P.O. Box 95161-68595, Iran.Department of Plant Production, Faculty of Agriculture and Natural Resources, University of Torbat Heydarieh, Torbat Heydarieh, IranSeed and Plant Certification and Registration Institute, Agricultural Research, Education and Extension Organization (AREEO), Alborz, Karaj, IranDepartment of Plant Production, Faculty of Agriculture and Natural Resources, University of Torbat Heydarieh, Torbat Heydarieh, IranDeterioration of medicinal plant and herb's spices seeds has two important aspects; its impact on viability and its influence on food and medicine feedstock. So, in this study was investigated of phytochemical and biochemical composition of green cumin (Cuminum cyminum L.) were evaluated under natural seed storage (NSS) for one and two years and accelerated seed aging process (ASA) for 24, 48, 72 and 96h. Oil percent declined by prolonging ageing duration. The highest amount was measured in control (21.60 %) and the lowest amounts in 2Y NSS (17.83 %) and 96h ASA (15.83 %). There was no significant difference among all treatments in unsaturated fatty acids (USFA) terms, yet percent of saturated fatty acids (SFA) rose by severe ageing condition. Among fatty acids, NSS had a strong correlation with oleic acid (C18:1) (R2 = 0.99 %), while ASA was correlation with stearic acid (C18:0) (R2 = 84 %). Total phenolic content, and under severe ageing were found in cumin. In the oil and essential oil (EO), DPPH showed an ascending trend in NSS treatments and a descending trend in ASA treatments. Additionally, the maximum IC50 was observed in the oil treatment, being approximately 8.6 times higher than that of the EO. 85 %–90 % of the EO compounds present in all treatments consisted of Myrcene, p-Cymene, Cumin aldehyde, and γ-Terpinene-7-al. NSS led to a significant increase in Cumin aldehyde (R2 = 0.99), indicating that enhancing the aroma of green cumin is subject to a period of cumin fruit storage. Finally, it is concluded that ASA can simulate NSS induced changes in oil content, EO components and antioxidant capacity.http://www.sciencedirect.com/science/article/pii/S2666154324005428Cumin aldehydeDPPHEssential oilFatty acid profileTotal phenolic content |
| spellingShingle | Hassan Feizi Mohammad Shahin Daneshmandi Ali Shayanfar Anahita Pahlavan “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ Journal of Agriculture and Food Research Cumin aldehyde DPPH Essential oil Fatty acid profile Total phenolic content |
| title | “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ |
| title_full | “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ |
| title_fullStr | “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ |
| title_full_unstemmed | “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ |
| title_short | “Deterioration” and “aging” can modify or breakdown the phytochemical and biochemical characteristics of green cumin (Cuminum cyminum L.), although their effects differ |
| title_sort | deterioration and aging can modify or breakdown the phytochemical and biochemical characteristics of green cumin cuminum cyminum l although their effects differ |
| topic | Cumin aldehyde DPPH Essential oil Fatty acid profile Total phenolic content |
| url | http://www.sciencedirect.com/science/article/pii/S2666154324005428 |
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