Influence of Green Cumin Oil on the Peroxide Value of Reused Sunflower Oil

Abstract

This manuscript was designed to determine the influence of extracted oil of Cuminum Cyminum (green cumin) on the peroxide value of reused edible oil, sunflower oil (main edible oil on Sudan). Green cumin oil was extracted from its mature seeds, season 2017 production, by water-steam distillation process. The chemical profile of cumin oil was detected by using GC-MS. The analysis showed that the main chemical constituents of cumin oil were monoterpens and oxygenated monoterpens. Three samples of fresh and two reused oils (taameia and fish frying oil) were subjected to assess the effect of cumin oil on the reused oil by determination of peroxide value. Peroxide value property was investigated before and after addition of cumin extract. The cumin oil had positive effect on the peroxide value which was decreased it and there was significant difference (P ˂ 0.05). The study was attributed the clear impact of extracted cumin oil on the peroxide value mainly due to antioxidant compounds such as monoterpens and oxygenated monoterpens in the cumin oil. Key words: Cumin, Peroxide, Taameia, Monoterpens, Shendi.