Chemical Characterization of Cumin Seed Oil (Cuminum Cyminum) by Gcms and its Comparative Study

Cumin (Cuminum cyminum L.) is among the large number of spices used to flavour food and beverages. In this study the chemical composition of the extracted cumin seed oil and market cumin oil were analysed by GCMS and compared. The comparative study revealed that there is a huge difference between these two oils. The extracted cumin oil was found rich in oxygenated terpenoids. In addition to this, a comparative study from the data of chemical composition of cumin seeds from different countries also showed variation in the chemical components depending upon the geography, environment, climate, harvesting stage, etc. Keywords— Hydrodistillation, cuminaldehyde, Iran, antioxidant, antimicrobial

and streptozotocin (STZ) diabetic rats [8]. The aim of this study is to understand the chemical composition of cumin seed oil extracted from cumin seeds and to compare the extracted oil composition with the marketed cumin seed oil. In this study a review of variation of chemical composition of cumin seed oil from different countries is also evaluated.
This research paper is divided into 5 parts and these are 1) introductionin which basic information of cumin seeds is provided, 2) plant description and taxonomy wherein taxonomy of cumin plant is described, 3) methods and materials explains the methodology used in evaluation of chemical constituents of cumin seed oil, 4) results and discussion elucidate the data obtained from GC-MS and lastly 5) conclusion of the research work carried out.

II. PLANT DESCRIPTION AND TAXONOMY
Cumin is a small, slender, glabrous herbaceous annual of the parsley family, usually reaching 25 cm (some varieties being double this height) and tend to droop under its own weight.
The blue-green linear leaves are 5-10 cm long, pinnate or bipinnate, thread-like leaflets. The white or pink flowers bloom in small compound umbels. The fruit is a lateral fusiform or ovoid achene 4-5 mm long, containing a single seed [9]. The plants bloom in June and July and are harvested when 85% of fruits are ripe [9,10]

III. MATERIALS AND METHODS
Plant materials: -The cumin seeds were purchased from D Mart of Thane city, Maharashtra, India and market cumin seed oil was purchased online. The leaflet along with the market cumin oil states 'part of the plant used as seeds'.
Extraction of essential oil: -125g of whole cumin seeds were weighed for extraction of cumin seed essential oil. The weighed cumin seeds were placed in a round bottom flask which was then connected to a distillation condenser. Thus, the cumin seed oil obtained by hydro distillation process in which 700 ml distilled water was used. The round bottom flask was kept in a heating mantle and the temperature was gradually increased from 60ºC to 80ºC, 80ºC to 90ºC and finally at 100ºC. The extraction process was carried out for 3 hours (no more oil drop was coming out of the condenser). The oil obtained from whole cumin seeds through extraction process is called as extracted cumin oil. The oil was collected in glass bottle. Both extracted as well as market cumin oil were stored in refrigerator. GCMS analysis: -The essential oil analysis was carried out on Perkin Elmer Clarus 600 C mass spectrometer. The capillary column used for the analysis was GsBP-5ms with dimensions as 30m x 0.25mm ID, 0.25µm and composed of 5% Diphenyl and 95% Dimethylpolysiloxane (nonpolar column) with temperature range of -60ºC to 350ºC. Helium (He) was used as a carrier gas with the flow rate of 1 ml/min. 0.2 μl of the essential oil samples were injected as it is with a split ratio of 50:1 so as to avoid overloading of the column. The oven temperature was programmed as 60ºC hold for 2 mins initially then 60ºC to 120ºC at the rate of 5 degree/min and kept hold for 0 mins at 120ºC followed by 120ºC to 260ºC at the rate of 5 degree/min. The total run time was 42 minutes. The injector was kept at 220ºC and MS source and Inlet line temperature was kept at 280ºC. The mass range was kept from 15 to 350 amu which is sufficient for organic compounds.

IV. RESULTS AND DISCUSSIONS
Extraction yield: -The extracted cumin oil has bright yellow colour while the market cumin oil has dark yellow colour. 125 g of cumin seeds yielded 1.43 g of cumin seed oil. The percentage yield of essential oil was calculated as per Shimaa A. Moawad et al, 2015 [11]. The percentage yield is calculated on the weight basis. The equation is as follows: -Volatile oil (%) = (Weight of the volatile oil recovered in g x 100)/ Weight of sample taken in g The percentage yield for the extracted cumin oil was found to be 1.14 %.

chemical composition of extracted cumin oil and market cumin oil
The compounds present in cumin oil were broadly classified into four classes as: -aliphatic hydrocarbons, monoterpene hydrocarbons, oxygenated terpenoids and aromatic hydrocarbons. The cumin oil extracted from whole cumin using distillation flask constitute high amount of oxygen containing terpene derivatives. Aliphatic hydrocarbons were not found while monoterpenes and aromatic hydrocarbons were not present more than 10%. The market cumin oil also showed presence of good amount of oxygenated terpenoids but with a difference of about 19.74% with that of extracted cumin oil. Aromatic hydrocarbons (20.37%) were found to be second highest class of organic compounds present in market cumin oil. The difference between the percentage amounts of aromatic hydrocarbons between market and extracted cumin oil is significant (13.7%).
β-Farnesene is the only aliphatic sesquiterpene which became a part of market cumin oil. γ-Terpinene contributed to market cumin oil composition. Thus, the extracted and market cumin oil showed a significant contrast in the chemical composition.
The data tabulated in

V. CONCLUSION
In the present study, cumin oil was extracted from cumin seeds by hydro distillation. The extracted cumin oil and market cumin oil showed a major difference in the chemical composition. But the main component i.e. cuminaldehyde was found in extracted as well as market cumin oil. The manufacturer has not mentioned the extraction procedure; hence conclusion cannot be drawn. α-Neocallitropsene which was detected only in market cumin oil while it was not found to be present in any other research papers, it can be concluded that the market cumin oil might be contaminated with α-Neocallitropsene. α-Neocallitropsene is a unique and main chemical component of Eryngium duriaei [25,26].
The comparative data of the chemical composition of the cumin oil from different countries revealed that the composition of the oil significantly depends on number of factors. Factors that influence the production and composition of essential oils in include (a) physiological variations (b) environmental conditions (c) geographic variations (d) genetic factors and evolution (e) political/social conditions and also (f) amount of plant material/ space and manual labour needs. There are innumerable examples of the occurrence of geographic variations of the yield and composition of volatiles. The different essential oil compositions of a species found for different origins reflect the different environmental conditions of each particular location and culture conditions (different altitudes, different solar exposition, different soil types, etc.) [27].
Mohamed Elsaed Ebada mentioned in his review paper the various medical and non-medical benefits of cuminaldehyde. He reported in his review paper that cuminaldehyde has been recently found to exert protective effects against neurodegenerative diseases in particular Parkinson's disease. This was evidenced by its long-lasting suppressing effects on the fibrillation of alpha synuclein, the pathogenesis hallmark of Parkinson's disease, compared to baicalein, a standard alpha synuclein fibrillation suppressor. Additional investigation suggested that cuminaldehyde impaired βstructural assembly of alpha synuclein fibrils, thereby inhibiting its fibrillation [28]. Ramin Rezaee, Hossein Hosseinzadeh reported safranal medical benefits as anticonvulsant in their review article. Safranal was reported to have medical benefits like anticonvulsant, cerebral ischemia, antidepressant etc [29]. Hence it can be concluded that cumin seeds collected in the present study which showed a high amount of cuminaldehdye can be used for neurodegenerative diseases. Similarly, cumin seeds from Iran, with a good amount of safranal, should be included in the diet for anticonvulsant benefits.