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Effect of Distillation Period and Storage Conditions on Quality Attributes of Egyptian and Syrian Cumin Essential Oils

Cumin oil (Cuminum cyminum L.) is commonly used in food products to enhance the taste, flavour, and stability, but affected by distillation periods and storage conditions. The aim of this study was to evaluate the impact of distillation periods and storage conditions on the quality and stability of Egyptian and Syrian cumin essential oils. The distillation periods of cumin seed were run ~12 h as 3 fractions (F1: first 6 h, F2: between 7 h and 8 h, and F3: between 9 h and 12 h. The physicochemical, composition analysis and stability of cumin oils stored on 25 ± 1°C and 4 ± 1°C up to 12 months were investigated. The results demonstrated that the yield percentage of Egyptian Cumin Essential Oil (ECEO) and Syrian Cumin Essential Oil (SCEO) was 5.59% and 3.36%, respectively. The quality of produced oil at F1~90%, followed by F2~7.50%, and F3~2.50%. About 18 compounds were identified in both cumin oil and the main compounds were cuminaldehydes, β-pinene, β-myrcene, p-cymene, d-limonene, and γ-terpinene. The storage at 25 ± 1°C has a negative impact on the quality and compositions of cumin oils compared with 4 ± 1°C. During the storage, α-pinene, β-pinene, β-myrcene, d-limonene, and γ-terpinene decreased, while p-cymene was increased. However, cuminaldehyde was increased during the storage period at both storage conditions. The sensory attributes of Cumin Essential Oil (CEO) stored at 4 ± 1°C were accepted up to 12 months, while at 25 ± 1°C was rejected. In addition, the ECEO was higher yield, quality, stability, and sensory compared with SCEO. Results demonstrated that the distillation period at three fractions and storage at 4 ± 1°C enhanced CEO quality and stability, as well ECEO is recommended to commercial scale.