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5636
ISSN 2286-4822
www.euacademic.org
EUROPEAN ACADEMIC RESEARCH
Vol. V, Issue 10/ January 2018
Impact Factor: 3.4546 (UIF)
DRJI Value: 5.9 (B+)
Influence of Green Cumin Oil on the Peroxide Value
of Reused Sunflower Oil
FAROUG BAKHEIT MOHAMED AHMED
Faculty of Science, Shendi University, Shendi, Sudan
NAGAH ABD ELWEHAB AHMED MOHAMED
Department of Biochemistry, Faculty of Medicine
Ondokuz Mayis University, Samsun, Turkey
Abstract:
This manuscript was designed to determine the influence of
extracted oil of Cuminum Cyminum (green cumin) on the peroxide
value of reused edible oil, sunflower oil (main edible oil on Sudan).
Green cumin oil was extracted from its mature seeds, season 2017
production, by water-steam distillation process. The chemical profile of
cumin oil was detected by using GC-MS. The analysis showed that the
main chemical constituents of cumin oil were monoterpens and
oxygenated monoterpens. Three samples of fresh and two reused oils
(taameia and fish frying oil) were subjected to assess the effect of
cumin oil on the reused oil by determination of peroxide value.
Peroxide value property was investigated before and after addition of
cumin extract. The cumin oil had positive effect on the peroxide value
which was decreased it and there was significant difference (P ˂ 0.05).
The study was attributed the clear impact of extracted cumin oil on the
peroxide value mainly due to antioxidant compounds such as
monoterpens and oxygenated monoterpens in the cumin oil.
Key words: Cumin, Peroxide, Taameia, Monoterpens, Shendi.
1. INTRODUCTION
Cuminum Cyminum is commonly known as cumin. The word
cumin in English is derived from the Latin Cuminum, which
itself was derived from Greek ‘kyminon’ [1]. Cumin is
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5637
popularity spread from Latin America to Africa and all over
Asia [2]. Cumin seed is generally used as a spicy food in the
form of powder for imparting flavor to different food
preparations [3]
.
Spices are generally composed of fiber,
carbohydrate, fat, sugar, protein, gum, ash, volatile (essential
oils), and other nonvolatile components. All of these
components impart each spice’s particular flavor, color,
nutritional, health, or preservative effects. The essential oils in
spices are generally composed of terpenes or terpene
derivatives, oxygenated derivatives of hydrocarbons, benzene
compounds and nitrogen- or sulfur-containing compounds [4].
Cumin is grown from seed and a hot climate is ideal, but
it can be grown in cooler regions if started under glass in
spring. Sandy soil is most excellent; when the seedlings have
hardened, transplant carefully to a sunny aspect, planting out
15 cm apart. The plants bloom in June and July. The seeds are
normally ready four months after planting. Cut the plants
when the seeds turn to brown, thresh and dry [5]. The major
constraints facing the production of cumin worldwide are losses
caused by diseases, insects, and weeds [6]. In Sudan, cumin
spread up the Nile valley where it continues to be sown by
stallholders in the winter season to provide flavoring and other
parts of the country. The production is between 0.9 – 1.4 tons in
2013 – 2014 according to ministry of agricultural statistic
report, 2014. In the Sudan, Despite the relative importance of
this medicinal plant in crop rotation, it has not adequately
studied and there is no much information on potential yield of
the current cultivated plant worldwide [7].
Figure (1): Seeds of green cumin
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5638
The main physiochemical characteristics of green cumin are;
moisture content: 8%, PH: 7.3, total ash: 7.5, acid insoluble ash:
18%, alcohol soluble extractive: 6.58%, water soluble extractive:
138% and ether soluble extractive: 11.44 ± 0.20 and 12.36 ±
0.23% in the wet and dry fruits. Physical properties of the
essential oil of cumin seeds: extraction percentage; 2.3-5.7 %,
color: colorless or pale yellow, refractive index (20 ºC): 1.47-1.50
and density (20 ºC): 0.90 - 0.94 [8]. The chief components of the
characteristic aroma of unheated whole seeds are p-menthen-
7al and cuminaldehyde in combination with other related
aldehydes [9].
Cumin had some reputation as a drug but its chief
medicinal use now days in veterinary medicine. This spice is
also used as a homeopathic treatment for a variety of
conditions. Due to its numerous medicinal properties, cumin is
used as an ingredient in many home remedies and ayurvedic
preparations [10]. In traditional herbal medicine cumin was
used to treat hoarseness, jaundice, dyspepsia and mixed with
other ingredients to treat diarrhea and colic [11]. In America
and Africa the cumin is used as an abortive and as an
emmenagogue. In Indonesia, it was used in cases of bloody
diarrhea and headache (paste is applied to the forehead). It was
also taken orally for rheumatic ailments. In India, cumin was
used as an abortifacient, for kidney and bladder stones, chronic
diarrhea, leprosy and eye disease [12]. In Unani system of
medicine, the cumin fruits were used for the treatment of
corneal opacities, ulcers and to relieve cough and inflammation
[13]. In Sudan, although cumin is a medicinal plant, used in
food industries, drinks, cosmetics and soap [14].
The peroxide value gives information about the number
of peroxide compounds in the oil and hence of the age and
quality of the edible oil. The lower the peroxide numbers the
better and/or newer the oil [15]. Depending on the type of oil, its
age, storage conditions, etc., peroxide value is good indicators of
oil rancidity. The peroxide value is the number that expresses,
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5639
in milli alcoholic potassium hydroxide solution prepared by
dissolve equivalent of active oxygen [16].
2. OBJECTIVE OF THE STUDY
The present study aims to determine the effect of cumin oil on
the peroxide value of reused sunflower oil. To achieve this aim
two types of frying oil (taameia and fish) were prepared.
3. Material and Method
3.1. Samples Preparation
Cumin seeds of the crop season 2017 and modern product
sample of sunflower oil, were purchased from local Shendi
market. Reused oils were prepared after once frying process of
taameia and fish on separately fresh sunflower oil.
3.2. Distillation of Cumin Seeds
Water-steam distillation method was used to extract the cumin
oil.
3.3. Chemical Profile investigation
Gas chromatography mass spectroscopy (GCMS- QP 2010 plus)
equipped with selective detector mass spectrometry was used to
determine the chemical profile of extracted green cumin oil.
3.4. Determination of peroxide value (PV)
Principle of reaction
PV is a redox titrimetric determination. The assumption is
made that the compounds reacting under the condition of the
test are peroxides or similar product of lipid oxidation. Addition
of excess potassium iodide reacts with the peroxide, iodine is
produce. Through titration process, iodide reacts with
standardized sodium thiosulfate using a starch indicator.
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5640
ROOH + KI ROH + KOH + I2
I2 + starch (blue) + 2Na2 S2O3 2NaI + Na2 S4O6 +
starch (colorless)
The method
Oil sample (3g) was weighed into a 250 ml brown glass beaker
and placed onto the sample rack. 20 ml solvent mixture
[ethanol, acetic acid 3:2] and 1 ml concentrated potassium
iodide were added then the beaker was closed and kept for 5
minutes. After that 1 ml of starch and 80 ml distilled water
were added and the solution was titrated with Na2S2O3 (0.001
mol/l) until the end point.
Calculation
Peroxide value =
WNBS 1000**)(
Where,
S: volume of titrant (ml) for sample.
B: volume of titrant (ml) for blank.
N: normality of Na2S2O3 solution.
1000: conversion of units (g/kg).
3.5. Statistical Analysis
The data after collected was analyzed by using SPSS
programme. The confidence limit was 95%, the p value was
considered to be significant at value of ≤ 0.05.
4. RESULTS
4.1. GC-MS result:
The GC- MS analysis of cumin oil showed that eleven
constituents were identified; seven hydrocarbon monoterpens
(33.09%) and four oxygenated monoterpens (66.92%). Table 1
represented the results of GC-MS analysis.
H+, heat
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5641
Table 1: Main constituents of cumin oil analyzed by gas
chromatography
4.2. Peroxide value
The peroxide value of three samples (fresh, reused oil of
taameia and fish) were determined and the results shown in
table 2.
Table 2: the peroxide value of pure sample and mixture
4.3. Reused sunflower oil
To detect the effect of cumin oil on the reused oil, other new
samples of three oils one ml of cumin extract were added
separately for each oil resulting in three mixtures (fresh
mixture, taameia frying mixture and fish frying mixture), then
were subjected again to determine their peroxide value, table 3
shown the results after addition of cumin extract.
Table 3: Peroxide value of fresh, reused and mixture oil
Mixture oil
Peroxide value
Mixture of fresh sample oil
2.7
Mixture of taameiaa frying
12.4
Mixture of fish frying
15.4
Terpene Type
Constituent
Percentage %
Monoterpens
β-Pinene
10.72
γ-Terpinene
15.07
Oxygenated
monoterpens
Cumin aldehyde
38.84
Cumin alcohol
22.65
Storage period
Peroxide value
Fresh oil sample
7.3
Taameia reused oil
23
Fish reused oil
28
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5642
5. DISCUSSION
Peroxide value of fresh sunflower oil had been increasing after
frying process and it was differed according to type of food
frying were; 5.3, 11.7 and 28.2 for fresh, taameia and fish frying
oil respectively. That might be explained due to the effect of oil
boiling and then cooled which result in chemical changes that
occur as a result of break-up during boiling and decomposition
of food and which thus result in the oxidation process.
Sunflower oil is softer oil and more susceptible to oxidation
because it contains double bond of unsaturated fatty acids that
became aldehyde, ketones and peroxides. After addition of
cumin oil to fresh and reused oil of taameia and fish our study
showed that there was clear decreased in peroxide value from
7.3 to 2.7, 23.1to 12.4 and from 28.0 to 15.4 for the three
mixture respectively with presence of significant difference (P ˂
0.05). That was proved clear influence of cumin oil on the
peroxide value which could be explained by the presence of
chemical constituents of cumin oil that have antioxidant role
which they reacted with formed peroxides that produced in the
edible oil due to oxidation process. The major active
phytochemicals responsible for the antioxidant activity of plant
derivatives are polyphenols, flavonoids and terpenes. Moreover,
the essential oils of herbs and spices are widely known for their
strong antioxidant in foods. Several studies utilizing herbs,
spices, fruits and vegetable extracts, and have shown that
addition of these extracts to raw and cooked meat products
decreased lipid oxidation [17].
6. CONCLUSION AND RECOMMENDATIONS
Cumin oil has variety antioxidants which were monoterpens
and oxygenated terpenes compounds. The study reflected that
the cumin oil has perfect impact on the peroxide value of reused
sunflower oil. The study mainly was attributed it to number of
Faroug Bakheit Mohamed Ahmed, Nagah Abd Elwehab Ahmed Mohamed- Influence
of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil
EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
5643
antioxidants compounds in the Cumin Cyminum oil that will
make it good source in preservation of foods and oils against
rancidity oxidative. The study recommends further studies and
experiments in this field in order to obtaining scientific results
act on serve humanity.
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EUROPEAN ACADEMIC RESEARCH - Vol. V, Issue 10 / January 2018
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