Characterization of Some Selected Egyptian Cultivars of Spices and Herbs Commonly Exported in Abroad

The present study highlighted some chemical, nutritional, microbiological and essential oil
characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and
coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected
from different Egyptian export centers as being ready for export. Spices of cumin and coriander
seeds were already prepared into dry seed form in the same aforementioned purchasing place, as
usually practiced in Egypt for the preparation of dry spices for export abroad. The found values for
humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in
acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than
the maximum limits indicated by the Egyptian Specification Standards (ES) and by International
Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in
seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count
was low content in seeds of cumin and coriander as well as fresh whole basil herb. The
microbiological load in all tested seed spices and herbs was found lower than those indicated by the
ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the
highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285%
and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5%
- 2.5% on dry weight basis), but the within the limits for coriander (0.1% - 0.5% on dry weight basis)
as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted
EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and
47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but
was linalool in volatiles of both coriander seeds and basil herbs. Results indicated that major
compounds in EOs in seeds of cumin grown in Egypt are in accordance with the findings on various
investigators from different parts of the world. Volatile oil components in EOs of the three tested
Egyptian spices and herbs were classified into groups, based on the relative area (%). The proportion
of the major and the other main components in EOs from seeds of cumin and coriander cultivars were
within the ranges indicated by both the ES and ISO for cumin seed oils (cuminaldehyde between 15%
- 46%) and for coriander seed oils (linalool between 65% - 78%). No Egyptian Specification Standards
are established yet for fresh basil herbs and for basil oil of Linalool chemotype, but only present for
basil oil of methylchavicol-chemotype.