Chemical composition of rosemary leaves and black cumin seeds | ||||
| Al-Azhar Journal of Agricultural Research | ||||
| Volume 48, Issue 2, December 2023, Page 140-147 PDF (1.05 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajar.2024.158561.1087 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Mohamed Abdelaziz Abdelwahab  1; Amira Soliman2; Fawzia I. Moursy2; Najah A. Ali3
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| 1Department of Viticulture, Horticulture Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| 2Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, Cairo, Egypt. | ||||
| 3Chemistry Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt. | ||||
| Abstract | ||||
| This investigation aimed to evaluate the chemical constituents of rosemary (Rosmarinus officinalis L.) leaves and black cumin (Nigella sativa L.) seeds using different chemical analysis methods including moisture, ash, lipid, crude protein, total carbohydrates, crude fiber, total phenols, and essential oil as well as identify the dominant components of essential oils by using GC-MS. The results indicated that the proximate analysis of rosemary leaves achieved significantly the highest values of ash, crude fiber, total phenols, and essential oil, whereas black cumin seeds attained significantly the highest values of moisture, lipid, crude protein, and total carbohydrates. The essential oil content of rosemary leaves and black cumin seeds (1.04 and 0.39%, respectively) was significantly (p<0.05) different. Twenty essential oil components of rosemary leaves were identified. The main components of rosemary essential oil were α-pinene (17.13%) and 1.8 cineole (13.69%). On the other hand, eighteen essential oil components of black cumin seeds were identified. The predominant components of black cumin essential oil were Thymoquinone (38.43%) and P-cymene (21.18%). | ||||
| Keywords | ||||
| Essential oils; rosemary; black cumin; moisture; ash; lipid; crude protein; total carbohydrates; crude fiber; total phenols | ||||
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