The essential oil content in caraway species (Carum carvi L.)

Sedláková, Jitka; Kocourková, B.; Lojková, Lea; Kubáň, Vlastimil

doi:10.17221/3818-hortsci

Cited by 38 publications

(36 citation statements)

References 8 publications

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“…In our experiment, the main components were carvone and limonene, whose mixture constituted from 97.69 to 98.62% of total oil composition. According to other researchers (Kallio et al 1994;Ahroet al 2001;Sedláková et al 2003a;Seidler-Lozykowska et al 2010), the percentage of carvone and limonene in essential oil ranges from 93.2 to 99.8%. Apart from monoterpenes, the essential oil contains sesquiterpenes (β-bourbonene, β-elemene, trans-caryophyllene, trans-muurola-4(14), 5-diene and caryophyllene oxide).…”

Section: Essential Oil Constituentsmentioning

confidence: 91%

“…Some authors (Kallio et al 1994;Sedláková et al 2003a;Laribi et al 2010) postulate that there are more components in caraway essential oil.…”

Section: Essential Oil Constituentsmentioning

confidence: 99%

“…Caraway (Carum carvi L.) fruits contain from 1 to 6% of essential oils that give caraway its characteristic aroma (Sedláková et al 2003a). There are approximately 30 compounds in caraway essential oil, among which carvone and limonene account compose about 95%.…”

mentioning

confidence: 99%

“…It is known that the amount and composition of essential oil are genetically conditioned, but also depend on climatic conditions during stages of fruit formation and ripening (Sedláková et al 2003a). Weather conditions during the growing period determine plant development and distribution of assimilates, which causes variations in the amount of accumulated essential oil and its composition.…”

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confidence: 99%

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Evaluation of caraway essential oil from different production areas of Serbia

Aćimović¹,

Oljača²,

Tešević³

et al. 2014

Hortic. Sci.

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Caraway fruits contain essential oils that give caraway its characteristic aroma. This paper evaluates quantity and composition of the essential oil from the annual caraway grown in different production areas of Serbia. Experiments were conducted in three production areas: Banat, Bačka and Srem, during two years. The fruits contained 3.95% of oil on average. The highest content of essential oil was obtained in the production area of Banat, a part of Serbia where environmental conditions are very favourable for cultivation of medicinal plants. Weather conditions have not a significant influence on the content of essential oil in caraway fruits. However, weather conditions as well as production region had a great influence on seed yield and essential oil yield. There were 22 compounds determined in caraway essential oil by GC/MS. The main components were carvone and limonene, whose mixture constituted from 97.69 to 98.62% of total oil composition. Carvone/limonene ratio was 0.58% on average, therefore, it can be concluded that this annual caraway belongs to limonene chemotype.

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Section: Essential Oil Constituentsmentioning

confidence: 91%

“…Some authors (Kallio et al 1994;Sedláková et al 2003a;Laribi et al 2010) postulate that there are more components in caraway essential oil.…”

Section: Essential Oil Constituentsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Evaluation of caraway essential oil from different production areas of Serbia

Aćimović¹,

Oljača²,

Tešević³

et al. 2014

Hortic. Sci.

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“…Carvone had the second highest peak area (2.28×10 7 ) in naturally fermented kvass, but it was not present in dry kvass. According to Sedláková et al (2003), carvone and limonene form the main portion of essential oils in caraway fruits, which are an ingredient in the rye bread used for naturally fermented kvass production. Salim et al (2015) reported that drying affected the reduction of carvone in spearmint.…”

Section: Aroma Volatiles In Naturally Fermented and Dry Kvassmentioning

confidence: 99%

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Lidums¹,

Kārkliņa²,

Kirse³

et al. 2017

FoodBalt

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Naturally fermented rye bread kvass is a seasonal product with a pronounced rye bread flavour having the highest demand during hot summer days. However, non-pasteurised and non-filtered kvass has a very short shelf-life. There are numerous benefits of drying to extend kvass shelf-life, however it can have a significant influence on the product composition and quality. The aim of this research was to assess and compare nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and spray dried kvass. Naturally fermented non-pasteurised, non-filtered bread kvass was used to produce dry kvass at the University of Warmia and Mazury in Olsztyn, Poland. Maltodextrin was used in 25% quantity to kvass dry matter in order to aid the spray drying process. Nutritional value of liquid kvass (7% solids) and dry kvass (powder, 93% solids) was determined according to EU Regulation 1169/2011, B vitamins -according to AOAC 986.27 (B1), AOAC 970.65 (B2) and AOAC 961.14 (B3). Content of sugars was determined using high performance liquid chromatography, whereas aroma volatiles were assessed using solid phase microextraction in combination with gas chromatography/mass spectrometry. Drying process had a significant influence on the content of B vitamins in kvass; the highest decrease was observed for niacin (vitamin B3). The content of major sugars was lower in dry kvass based on the dilution by the addition of maltodextrin. Totally 26 different volatile compounds were detected in liquid and dry kvass, total values of peak areas were significantly lower in dry kvass (p<0.05).

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Method for Attaining Caraway Seed Oil Fractions with Different Composition

Shiwakoti

Poudyal

Saleh

et al. 2016

Chemistry & Biodiversity

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Caraway (Carum carvi L.) is a medicinal and aromatic plant; its seeds (fruits) are used as spice and they contain essential oils. We hypothesized that by collecting caraway oil at different time points during the extraction process, we could obtain oil fractions with distinct chemical composition. A hydrodistillation time (HDT) study was conducted to test the hypothesis. The caraway seed oil fractions were collected at eight different HDT (at 0 - 2, 2 - 7, 7 - 15, 15 - 30, 30 - 45, 45 - 75, 75 - 105, and 105 - 135 min). Additionally, a non-stop HD for 135 min was conducted as a control. Most of the oil was eluted early in the HD process. The non-stop HDT treatment yielded 2.76% oil by weight. Of the 24 essential oil constituents, limonene (77 - 19% of the total oil) and carvone (20 - 79%) were the major ones. Other constituents included myrcene (0.72 - 0.16%), trans-carveol (0.07 - 0.39%), and β-caryophyllene (0.07 - 0.24%). Caraway seed oil with higher concentration of limonene can be obtained by sampling oil fractions early in HD process; conversely, oil with high concentration of carvone can be obtained by excluding the fractions eluted early in the HD process. We demonstrated a method of obtaining caraway seed oil fractions with various and unique composition. These novel oil fractions with unique composition are not commercially available and could have much wider potential uses, and also target different markets compared to the typical caraway essential oil.

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The essential oil content in caraway species (Carum carvi L.)

Cited by 38 publications

References 8 publications

Evaluation of caraway essential oil from different production areas of Serbia

Evaluation of caraway essential oil from different production areas of Serbia

Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass

Method for Attaining Caraway Seed Oil Fractions with Different Composition

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