Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions
Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pep...
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Wiley
2012-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1100/2012/859892 |
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| author | Fahad Mohammed Al-Jasass Mohammed Saud Al-Jasser |
| author_facet | Fahad Mohammed Al-Jasass Mohammed Saud Al-Jasser |
| author_sort | Fahad Mohammed Al-Jasass |
| collection | DOAJ |
| description | Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g), followed by calcium (ranging from 75 to 270 mg/100g), Magnesium (ranged from 42 to 102 mg/100g) and iron (ranged from 20.5 to 65 mg/100g). However, zinc, manganese and copper were found at low levels. The major fatty acids in cress and mustard were linolenic acid (48.43%) and erucic acid (29.81%), respectively. The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively. Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices. |
| format | Article |
| id | doaj-art-00ec0dfd66d844638090e24f4624aeb9 |
| institution | Kabale University |
| issn | 1537-744X |
| language | English |
| publishDate | 2012-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-00ec0dfd66d844638090e24f4624aeb92025-02-03T01:11:19ZengWileyThe Scientific World Journal1537-744X2012-01-01201210.1100/2012/859892859892Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia ConditionsFahad Mohammed Al-Jasass0Mohammed Saud Al-Jasser1General Directorate of Research Grants, King Abdulaziz City for Science and Technology, P.O. Box 6086, Riyadh 11442, Saudi ArabiaDepartment of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi ArabiaSome Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g), followed by calcium (ranging from 75 to 270 mg/100g), Magnesium (ranged from 42 to 102 mg/100g) and iron (ranged from 20.5 to 65 mg/100g). However, zinc, manganese and copper were found at low levels. The major fatty acids in cress and mustard were linolenic acid (48.43%) and erucic acid (29.81%), respectively. The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively. Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices.http://dx.doi.org/10.1100/2012/859892 |
| spellingShingle | Fahad Mohammed Al-Jasass Mohammed Saud Al-Jasser Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions The Scientific World Journal |
| title | Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions |
| title_full | Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions |
| title_fullStr | Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions |
| title_full_unstemmed | Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions |
| title_short | Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions |
| title_sort | chemical composition and fatty acid content of some spices and herbs under saudi arabia conditions |
| url | http://dx.doi.org/10.1100/2012/859892 |
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