Journal of Food Science and Technology

, Volume 53, Issue 6, pp 2827–2834 | Cite as

Effect of cryogenic grinding on volatile and fatty oil constituents of cumin (Cuminum cyminum L.) genotypes

  • L. K. Sharma
  • D. Agarwal
  • S. S. Rathore
  • S. K. Malhotra
  • S. N. Saxena
Original Article


Effect of cryogenic grinding on recovery of volatile oil, fatty oil percentage and their constituents in two cumin (Cuminum cyminum L.) genotypes have been analyzed. Cryogenic grinding not only retains the volatiles but enhanced the recovery by 33.9 % in GC 4 and 43.5 % in RZ 209. A significant increase (29.9 %) over normal grinding in oil percentage was also observed in genotype RZ 209. This increase was, however, less (15.4 %) in genotype GC 4. Nineteen major compounds were identified in the essential oil of both genotypes. The two grinding techniques had significant effects on dependent variables, viz., volatile oil and monoterpenes. Cuminaldehyde was the main constituent in both genotypes, content of which increased from 48.2 to 56.1 % in GC 4 on cryo grinding. Content of terpines were found to decrease in cryo ground samples of GC 4 and either decrease or no change was found in RZ 209. Organoleptic test showed more pleasant aroma in cryo ground seeds of both the genotypes. Significant increase was also reported in fatty oil yield due to cryogenic grinding. Fatty acid methyl ester (FAME) analysis showed oleic acid as major FAME content of which increased from 88.1 to 94.9 % in RZ 209 and from 88.2 to 90.1 % in GC 4 on cryogenic grinding. Other prominent FAME were palmitic, palmitoleic and stearic acid. Results indicated commercial potential of cryogenic grinding technology for cumin in general and spices in particular for better retention of flavour and quality in spices.


Cryogenic grinding Cumin Cuminaldehyde FAME Seed spice 



Authors are thankful to NMPB, Ministry of AYUSH, Govt. of India for sponsoring the project and Director, ICAR-National Research Centre on Seed Spices, Ajmer for providing necessary research facilities to carried out present work.


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Copyright information

© Association of Food Scientists & Technologists (India) 2016

Authors and Affiliations

  • L. K. Sharma
    • 1
    • 2
  • D. Agarwal
    • 1
  • S. S. Rathore
    • 1
  • S. K. Malhotra
    • 3
  • S. N. Saxena
    • 1
  1. 1.ICAR-National Research Centre on Seed SpicesTabiji, AjmerIndia
  2. 2.Bhagwant UniversityAjmerIndia
  3. 3. Commissioner AgricultureGOINew DelhiIndia

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