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|Title: ||GC-MS analyses of black cumin essential oil produces with sodium chloride|
|Authors: ||Khalid, A. K.|
Shedeed, M. R.
|Issue Date: ||2016|
|Citation: ||International Food Research Journal (Malaysia), 23 (2), p. 832-836|
|Abstract: ||The black cumin essential oil and seeds are used in folk medicine, as a bread or cheese flavoring and as a spice in various kinds of meals. In arid and semi-arid regions, where water availability is a major limitation in crop production, using alternative water resources, such as saline water is one way to utilize these barren lands. In this study, we investigate the possible effect of saline irrigation water (SIW) on essential oil (EO) of black cumin an economically important aromatic plant in Egypt. Application of SIW caused a pronounced increment in both EO content and yield. The highest yields of EO (1.1 ml 100 plant -1 ) obtained from the treatments of 3.1, 4.6 and 6.3 dSm −1 . The main constituents of Nigella sativa L seeds EO as detected by GC/MS were p-cymene, α-thujen, β-pinene, γ-terpinene, terpinen-4-ol, thymoquinone and carvacrol which increased as saline irrigation water level increase. Monoterpene hydrocarbons, oxygenated monoterpene and sesquiterpene ydrocarbons were increased as SIW level increase.|
|Related document: ||http://www.ifrj.upm.edu.my/23%20(02)%202016/(51).p...|
|Appears in Collections:||Publications|
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