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 peppe...

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Main Authors:	Al-Jasass, Fahad Mohammed, Al-Jasser, Mohammed Saud
Format:	Online
Language:	English
Published:	The Scientific World Journal 2012
Online Access:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3540753/

id	pubmed-3540753
recordtype	oai_dc
spelling	pubmed-35407532013-01-14 Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions Al-Jasass, Fahad Mohammed Al-Jasser, Mohammed Saud Research Article 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. The Scientific World Journal 2012-12-24 /pmc/articles/PMC3540753/ /pubmed/23319888 http://dx.doi.org/10.1100/2012/859892 Text en Copyright © 2012 F. M. Al-Jasass and M. S. Al-Jasser. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
repository_type	Open Access Journal
institution_category	Foreign Institution
institution	US National Center for Biotechnology Information
building	NCBI PubMed
collection	Online Access
language	English
format	Online
author	Al-Jasass, Fahad Mohammed Al-Jasser, Mohammed Saud
spellingShingle	Al-Jasass, Fahad Mohammed Al-Jasser, Mohammed Saud Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions
author_facet	Al-Jasass, Fahad Mohammed Al-Jasser, Mohammed Saud
author_sort	Al-Jasass, Fahad Mohammed
title	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_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_sort	chemical composition and fatty acid content of some spices and herbs under saudi arabia conditions
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.
publisher	The Scientific World Journal
publishDate	2012
url	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3540753/
_version_	1611945561917751296

Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

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