Biochemical Composition of Cumin Seeds, and Biorefining Study

Abstract

A new biorefinery approach has been developed in the present study, and applied on cumin (Cuminum cyminum) seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich reserve of both vegetable and essential oils. The biorefinery approach here focused on the evaluation of the influence of four different geographical origins (i.e., Lebanon, France, Algeria and Syria) on oil yield and quality in cumin seed, and on the valorization of remaining by-products by investigating their nutritional content and biological activity for the first time. Vegetable and essential oils were extracted, and their compositions were determined. Nutritional traits were also assessed. The delipidated and hydrodistillated cakes just as aromatic water were characterized for their fiber, sugar, protein, phenol and flavonoid contents. Antibacterial and antioxidant activities were also determined. Cumin seeds showed high contents in both vegetable and essential oils, proteins and sugars regardless their origin. Moreover, this Apiaceae species exhibited high levels of petroselinic fatty acid (an isomer of oleic acid) and sterols. Cakes and aromatic water also presented high levels of proteins, fibers, sugars and phenols. These residues revealed interesting antioxidant and antibacterial activities. These results emphasized the potential use of cumin in a biorefinery concept, with a multi-purpose industrial process. In addition, large differences were observed between the four geographical origins for phytochemical contents and compositions. These findings highlight the perspectives for developing selection programs for nutritional traits and industrial interests. All obtained results validate the health promoting effect of cumin composition as well as its industrial importance along with the residues.

Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

“…Other authors’ findings have also shown a high proportion of linoleic, oleic, and palmitic acids. A large proportion of petroselinic acid has also been detected [ 48 ].…”

“…Therefore, the addition of BCS and BCW, which also had a low fat content, could have a positive effect on the volume of bread. According to other studies, oil additives to bread dough act as surfactants that can bind to starch granules, thereby stabilizing and strengthening the dough, which could consequently increase the volume of bread [ 23 , 48 ].…”

Mechanistic Aspects of Apiaceae Family Spices in Ameliorating Alzheimer’s Disease

“…Cumin seed is valued for its aroma, which is due to the presence of cuminaldehyde, cuminic alcohol, p-cymene, o-cymene, γ-terpinene, α-terpinene, p-menthadienol, and β-pinene as some of its chief components [80,81]. High levels of a rare, monounsaturated, omega-12 fatty acid, petroselinic fatty acid (C18:1), are also present in cumin [82].…”

Response of Drip Irrigation and Fertigation on Cumin Yield, Quality, and Water-Use Efficiency Grown under Arid Climatic Conditions

“…Cumin has beneficial effects in curing tastelessness, poor digestion, cardiovascular disease, swellings, vomiting, and chronic fever in humans [1,2]. Cumin seeds have nutritional quality i.e., 100 g of seed include energy 370 kcal, dietary fiber 10.5 g, proteins, 22.27 g fat, 44.24 g carbohydrates, and 10.5 g fiber, as well as vitamins and minerals [3]. Several studies have revealed that cumin seeds can also increase vitamin C intake [4,5].…”