Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

Abstract

The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5%-2.5% on dry weight basis), but the within the limits for coriander (0.1%-0.5% on dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt, were of the high linalool-chemotype which were characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the S. A. Moawad et al. 644 three tested EOs from seeds or herbs grown in Egypt are in accordance with literature reports from different parts of the world. Volatile oil components in EOs of the three tested Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion of the major and the other main components in EOs from seeds of cumin and coriander cultivars were within the ranges indicated by both the ES and ISO for cumin seed oils (cuminaldehyde between 15%-46%) and for coriander seed oils (linalool between 65%-78%). No Egyptian Specification Standards are established yet for fresh basil herbs and for basil oil of Linalool chemotype, but only present for basil oil of methylchavicol-chemotype.

Biochemical Composition of Cumin Seeds, and Biorefining Study

“…These values are in agreement with the study of Khan et al, who found 22.4% of proteins in Indian cumin [ 40 ]. However, these levels were higher than those obtained in five previous studies who reported a range of 15.7% to 19.8% [ 24 , 61 , 63 , 64 , 65 ].…”

“…The high mineral content found in Lebanese cumin is close to that of Iranian one (9.5%) [ 57 , 60 , 61 ]. In addition, the levels found in Algerian and Syrian cumins are comparable to those found in Egyptian cumin (7.7%) [ 61 ] and in Indian cumin (7.3 to 8.0%) [ 60 , 62 ]. These values are below the maximum limit for cumin seeds according to the International Standards Organization (ISO: 9301/2003): 12%.…”

Physicochemical Characterization, Microbiological Quality and Safety, and Pharmacological Potential of Hancornia speciosa Gomes

“…Natural products may contain a large number of fungi and bacteria; these microorganisms are usually from the soil, which is the natural microbiota or even introduced during inappropriate handling of harvest, drying, and storage of these products (WHO, 2007). In this sense, several studies have been carried out with the purpose of assuring the quality and microbiological safety of medicinal plants [ 40 – 42 ]. Although the European Community legislation does not have defined microbiological standards for aromatic dry plants, the World Health Organization (WHO), the European Spice Association (ESA), and the Codex Code of Hygienic Practice specify that aromatic dry plants need to have acceptable microbial contamination levels and absence of pathogenic microorganisms, such as Salmonella sp.…”

Comparative study on chemical composition and antibacterial activity of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) seeds

“…It is valuable in dyspepsia, diarrhea and hoarseness, and as remedy against indigestion and colic [8]. Physicochemical analysis showed that Cuminum cyminum contained 8% Moisture, 7.5% total ash:, 18.4±0.16% crude proteins, 21.8±0.13% crude fibers and 55.6% total carbohydrates [9]. The previous pharmacological studies revealed that Cuminum cyminum exerted antimicrobial, insecticidal, anti-inflammatory, analgesic, antioxidant, anticancer, antidiabetic, antiplatelet aggregation, hypotensive, bronchodilatory, immunological, contraceptive, anti-amyloidogenic, anti-osteoporotic, protective and central nervous effects [3].…”