Pakistan Journal of Nutrition · 2010 · 18 citations · 4 references
AgricultureFood SciencePlant SciencesFood AnalysisFood ChemistrySeed ScienceAroma CompoundsGas ChromatographySeed Nutritional CompositionVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisEssential Oil AnalysisEssential Oil ExtractionEssential Oil ProfilingExtractive DistillationGas Chromatography-mass SpectrometrySeed Phytochemical ContentSteam DistillationVolatile Compound Analysis
The volatile oils from the seed of Nigella sativa were obtained by steam distillation. Gas chromatography-mass spectrometry was used to identify the components. Nine volatile oils were identified and 2-methyl-5(1-methyl ethyl)-Bicyclo[3.1.0]hex-2-ene was the major constituent (62.28%) while alpha-pinene was the minor (2.28%).
4