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- W2945702912 abstract "Cumin (Cuminum cyminum L.) is a plant with multiple applications in food, beverages and medicinal products. Cumin essential oil (CEO) may be obtained by diverse extraction methods. Among them, microwave-assisted extraction (MAE) is considered a green technology, with benefits such as reduction time and yield increase. The objective of this study was to extract CEO by MAE, and to compare the yields and the composition of the CEO obtained from steam distillation (SD, a conventional extraction method). For MAE method, whole cumin seeds were grinded and suspended in distillated water (1:6 w/v) for 30 min, after this, the sample was extracted at two power levels: 650 and 750 W for 50 min. For SD, whole cumin seeds were used, and the method was performed in a Clevenger equipment for 3 h. CEOs were analyzed by GC-MS to obtain the chemical composition, and the extraction yield was measured for both extraction methods. The highest yield was obtained with MAE at 650 W (1.0 %) in comparison with the yield of SD with only 0.16%. The major components in CEO obtained by MAE were ?-pinene (23.5%), delta-terpinene (22.8%) and cuminol (22.7%), while cuminol (65%), m-cymene (6.8%) and ? -pinene (3.8%) were predominant in CEO obtained by SD. The extraction method affected the yield and the composition of cumin essential oil (p<0.05). MAE is a good method to obtain CEO with relatively high yield in shorter time, and because of its composition, may be employed as antimicrobial and antioxidant in foods." @default.
- W2945702912 created "2019-05-29" @default.
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- W2945702912 date "2018-07-22" @default.
- W2945702912 modified "2023-09-27" @default.
- W2945702912 title "Microwave-assisted extraction and composition of cumin essential oil for applications in food technology" @default.
- W2945702912 hasPublicationYear "2018" @default.
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