Issue

Vol. 25 No. 18 (2013)

Comparison of Chemical Constituents of Essential Oils of Black Cumin (Nigella sativa L.)

https://doi.org/10.14233/ajchem.2013.15582
Fahad Al Juhaimi1
1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia 2Laboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France 3Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey 4Laboratoire de Chimie des Hétérocycles et des Glucides - EA987/UBP Ensemble Scientifique des Cézeaux, France *Corresponding author: E-mail: faljuhaimi@ksu.edu.sa
Gilles Figueredo2
1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia 2Laboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France 3Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey 4Laboratoire de Chimie des Hétérocycles et des Glucides - EA987/UBP Ensemble Scientifique des Cézeaux, France *Corresponding author: E-mail: faljuhaimi@ksu.edu.sa
Mehmet Musa Özcan3
1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia 2Laboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France 3Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey 4Laboratoire de Chimie des Hétérocycles et des Glucides - EA987/UBP Ensemble Scientifique des Cézeaux, France *Corresponding author: E-mail: faljuhaimi@ksu.edu.sa
Pierre Chalard4
1Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia 2Laboratoire de Chimie des Huiles Essentielles Universite Blaise Pascal de Clermont, 63177 Aubiere Cedex, France 3Department of Food Engineering, Faculty of Agriculture, University of Selcuk, 42031 Konya, Turkey 4Laboratoire de Chimie des Hétérocycles et des Glucides - EA987/UBP Ensemble Scientifique des Cézeaux, France *Corresponding author: E-mail: faljuhaimi@ksu.edu.sa

Corresponding Author(s) : Fahad Al Juhaimi1

Asian Journal of Chemistry, Vol. 25 No. 18 (2013)

Abstract

Essential oils from dried aerial parts of Nigella sativa were analyzed using gas chromatography-mass spectrometry (GC-MS). The air dried plant materials were subjected to hydrodistillation for 4 h using a Clevenger type apparatus to give yellow oils. The major compounds in the essential oil of Turkey sample were a-thujene (15.78 %), p-cymene (48.25 %), trans-4-methoxythujane (6.56 %), b-pinene (4.60 %), a-pinene (3.52 %) and limonene (2.88 %) while p-cymene (51.42 %), a-thujene (16.36 %), trans-4-methoxythujene (6.11 %), b-pinene (3.98 %), a-pinene (3.60 %) and limonene (2.84 %) were major components of Syria essential oil. The main compound of Ethiopia essential oil was p-cymene (55.03 %) followed by a-thujene (18.19 %), trans-4- methoxythujene (6.33 %), b-pinene (4.50 %), a-pinene (3.96 %) and limonene (2.85. %).

Keywords

N. sativa Essential oil Constituents p-Cymene a-Thujene b-Pinene.
Al Juhaimi1, F., Figueredo2, G., Musa Özcan3, M., & Chalard4, P. (2013). Comparison of Chemical Constituents of Essential Oils of Black Cumin (Nigella sativa L.). Asian Journal of Chemistry, 25(18), 10407–10409. https://doi.org/10.14233/ajchem.2013.15582
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