Green Cumin Extract as Antioxidant on Edible Oil Rancidity

Faroug Bakheit Mohamed Ahmed Elsonni

Department of Biochemistry, Shendi University, Sudan

Dr. Faroug Bakheit Mohamed Ahmed Elsonni, Department of Biochemistry, Shendi University, Sudan.

Keywords: Cumin; Rancidity

Abstract

Green cumin is considered one of the most important spices used in food because it has distinguished smell and taste. It also represents one of the most important medicinal plants because its extract have been used in the preparation of medicines and that may be due to it contains a lot of antioxidants. Recently I was studied this advantage of cumin antioxidants on the rancidity of edible oils. The study have been investigated the chemical properties of oils mainly peroxide, acid and saponification value before and after addition of cumin extract.

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