Fatty acids and all‐trans‐β‐carotene are correlated in differently colored rice landraces

A set of 54 rice landrace samples was compiled from various Asian countries, including six red/brownish and eight black/purple varieties. Brown rice samples were analyzed for lipid content and fatty acid profile, as well as all‐trans‐β‐carotene content. Black/purple varieties were found to be higher in crude lipid content than the red/brownish and colorless varieties. They also had a higher β‐carotene content than the other two color classes. The highest β‐carotene content determined was 0.22 mg kg⁻¹. Black/purple varieties tended to have a higher proportion of saturated fatty acids in their lipid fraction and a lower proportion of unsaturated fatty acids. The differences were statistically significant (P < 0.05) for oleic acid, which accounted for 42.1% of the lipid fraction in black/purple varieties and for 45.3% and 46.3% in red/brownish and colorless varieties, respectively. β‐Carotene content showed a significantly positive correlation with the crude lipid content (P < 0.001) and the content of saturated fatty acids (P < 0.001) on a dry matter basis. However, it was not correlated with the unsaturated fatty acids content on a dry matter basis. Within the total lipid extract, β‐carotene showed a significantly positive correlation with the proportion of saturated fatty acids (P < 0.01), especially palmitic acid (P < 0.01), and a significantly negative correlation with unsaturated fatty acids (P < 0.001), especially oleic acid (P < 0.01). Copyright © 2005 Society of Chemical Industry     

Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages

BACKGROUND: The ripening of fruits is characterized by physical, chemical and biochemical compositional changes such as color, sugars and phenolic compounds. Ackee fruit is famous in Jamaica and the Caribbean. This study aimed to assess the variation of fatty acids in two varieties (cheese and butter) ackee (Blighia sapida) fruits during five different ripening stages. RESULTS: The total fatty acid content of ackee fruit was much higher in arils and ranged from 283.4 to 465.1 g kg^?1 dry weight (DW), while in husk they ranged from 235.2 to 465.1 g kg^?1 DW in both varieties. Total fatty acid content declined in the arils and the husks as the fruit ripened. Five major fatty acids were found: palmitic acid (C16:0) and stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2) and linolenic acid (C18:3). In the arils, oleic acid was found at the highest concentration, followed by palmitic, stearic, linoleic and last linolenic acid. The unsaturated:saturated ratio of fatty acids varied from 1.23 to 3.26 in the arils of both varieties, and from 1.03 to 5.05 in the husk. Monounsaturated:polyunsaturated fatty acids ranged from 8.56 to 25.19 in the arils and from 0.62 to 2.33 in the husk. CONCLUSION: The results show that ackee arils contain much higher levels of fats than the husk and the major fatty acid in the arils was oleic acid (Δ9‐cis‐oleic acid, an omega n‐9), while in the husk unsaturated fatty acids were higher than the saturated ones. Oleic acid was the major fatty acid in both varieties, and aril fatty acid content was 10–20 times higher than in the husk. In both varieties, unsaturated fatty acids were relatively higher than saturated ones; however, total fatty acids showed a decline with ripening for arils and husk tissues. © 2012 Society of Chemical Industry     

Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis)

The dura and tenera varieties of the oil palm from Calaro Oil Palm Estate, Akamkpa in Cross River State, Nigeria and NIFOR Experimental Oil Palm Station, Abak in Akwa Ibom State, Nigeria were studied to evaluate their proximate, mineral, toxicant and fatty acid compositions. These parameters were determined for both undefatted and defatted samples. The defatted samples had higher nutrient levels than the undefatted ones. The dura variety had a higher moisture content than the tenera in both locations. Antinutrients, such as hydrocyanic acid and total oxalate, were also higher in the dura variety than the tenera. The mineral analysis of the samples showed high levels of magnesium, manganese, iron, copper, zinc, phosphorus, sodium and potassium. The tenera variety showed higher values of most of these minerals than the dura in both of the locations. Palm kernel therefore appears to be a good source of these mineral elements. Phytate and lead were not detected in any of the samples. The fatty acid profile indicated lauric (C 12:0), oleic (C 18:1) and palmitic (C 16:0) to be the major constituent fatty acids of the palm kernel oil samples. There were no significant differences in fatty acid composition between the varieties or locations.     

Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods

There is scarce information on the phenolics of oil palm fruits (Elaeis guineensis). In this study, phenolics were extracted from oil palm fruits and analysed using spectrophotometry for information on the different types of palm phenolics and their antioxidative activities. Analyses of the total phenolic content (TPC), total flavonoid content (TFC), o‐diphenols index, hydroxycinnamic acid index, flavonols index and phenol index showed ranges between 5.64 and 83.97 g L^?1 gallic acid equivalent (GAE), 0.31–7.53 g L^?1 catechin equivalent, 4.90–93.20 g L^?1 GAE, 23.74–77.46 g L^?1 ferulic acid equivalent, 3.62–95.33 g L^?1 rutin equivalent and 15.90–247.22 g L^?1 GAE, respectively. The antioxidant assay, 2,2‐diphenyl‐2‐picrylhydrazyl radical scavenging assay, showed antioxidative activities in all the extracts with results ranging from 4.41 to 61.98 g L^?1 trolox equivalent. The high antioxidant activities of the oil palm fruit phenolics were also found to increase with increasing TPC and TFC.     

Comparative study of fatty acid composition,vitamin E and carotenoid contents of palm oils from four varieties of oil palm from Côte d'Ivoire

BACKGROUND: Fatty acid, tocopherol, tocotrienol and carotene contents were assessed in four oil palm species from the National Centre of Agronomical Research of Côte d'Ivoire, two of which were the basal Lamé (HP1) and Deli (HP2) collections and two of which resulted from crossings between HP1 and HP2 varieties of Eleais guineensis, HP3 and HP4 being identified as the first and second cycle selection, respectively. RESULTS: Palm oil species were characterized by the richness in polyunsaturated fatty acids composition (48–60%) compared to saturated fatty acids (40–52%), especially the first variety, which was from the base collection, and the two hybrids ensuing from crossing. Total carotene content of those varieties was higher and accounted for 832–3575 µg g^?1, and the β‐carotene level (580–2390 µg g^?1) was predominant. Total vitamin E content was 864–1124 µg g^?1, with a notable higher content of tocotrienols, especially γ‐and α‐tocotrienol, ranging from 400 to 515 µg g^?1 and from 238 to 350 µg g^?1, respectively. CONCLUSION: Crossing seemed to be useful in improving the performance and analytical characteristics of the base collection materials. Copyright © 2009 Society of Chemical Industry     

Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit

Abstract: Strawberry guava (Psidium cattleianum Sabine) is a native fruit of Brazil widely consumed fresh and used in the food industry. In this context, the present study deals with the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits, cultivars Irapuã and Ya‐Cy, respectively. Knowledge of chemical composition is fundamental to human nutrition, contributing to the quality of foods. Phenolic compounds in both fruits were analyzed by HPLC–DAD and the total flavonoid content was determined by the Folin–Ciocalteu assay. The antioxidant activity was evaluated by the total reactive antioxidant (TRAP) method. Psidium cattleianum presented a higher content of polyphenolic compounds than P. cattleianum var. lucidum (501.33 and 292.03 mg/100 g, respectively), with hyperoside being one of the major flavonoids identified for both cultivars. In addition to flavonoids, P. cattleianum presented an anthocyanin, identified as cyanidin. The antioxidant activity varied in a concentration‐dependent manner for both strawberry guava species. The volatile oils in fruits and fatty acids in seeds were quantified by GC‐EM. The analysis of the essential oil of yellow strawberry guava was compared with a previous study on the red cultivar, revealing β‐caryophyllene as the main component in both oils. The fatty acid composition was also quite similar and was especially characterized by the presence of unsaturated fatty acids (86.25% and 76%, respectively), among which linoleic acid as the most abundant. Practical Application: In this study, the chemical characterization and the antioxidant activity of the red (Psidium cattleianum) and yellow (P. cattleianum var. lucidum Hort.) strawberry guava fruits were investigated. This is important for potential application of strawberry guava as functional food. Moreover, it may be the experimental basis for further development and use in food industry.     

Total lipids content and fatty acid composition of seed oils from six pomegranate cultivars

The fatty acid composition of the seed oils of six pomegranate (Punica granatum L) cultivars was qualitatively and quantitatively determined by gas chromatography. The seeds contained oil in the range 51-152 mg kg^?1 dry matter. Intervarietal differences in fatty acid composition were demonstrated (fatty acid esters as % (w/w) total fatty acid esters. Sour varieties had the highest while sour-sweet varieties had the lowest oil content. Eleven fatty acids were identified. In all varieties, the predominant fatty acids were linoleic (25.2-38.6%) and oleic acid (24.8-35.5%) followed by palmitic (18.2-22.6%), stearic (6.9-10.4%) and linolenic acid (0.6-9.9%). To a lesser extent arachidic (1.1-3.4%) and palmitoleic acid (0.2-2.7%) were also found in all varieties. Lauric, myristic, behenic and lignoceric acids were rarely detected. As far as we know linolenic (18:3), arachidic (20:0), behenic (22:0) or lignoceric (24:0) acids have not been previously reported in the seed oils of edible pomegranate varieties. Lignoceric acid has not previously been found in pomegranate seed oil.     

Common date palm in Tunisia: chemical composition of pulp and pits

Date pulp and seeds (Phoenix dactylifera L.) of a mixture of some mature common varieties called ‘Khalti’, from the South‐Eastern region of Tunisia, were evaluated for their main chemical composition. Studies were also conducted on the profiles of the extracted oil fatty acid. The following average values (on a dry‐weight basis) were obtained from the pulp and pits, respectively: total sugars 63.38% and 8.12%, reducing sugars 51.56% and 6.63%, sucrose 11.82% and 1.49%, protein 3.86% and 5.31%, oil 0.26% and 8.33%. Gas–liquid chromatography revealed that the major unsaturated fatty acid was linoleic acid (32.77%) for the pulp and oleic acid (47.66%) for the pits, while the main saturated fatty acid was palmitic acid (20.55%) for the pulp and lauric acid (17.39%) for the pits. Myristic, stearic and linolenic acids were also found in both the pulp and seeds. The uses of common dates, which are currently used only for animal feed, are assessed with suggestions for potential uses as sources of nutraceutical fructose and edible, pharmaceutical oils.     

Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits

Seventeen commonly consumed exotic fruits from Mauritius were analysed for their antioxidant capacity, total phenolics, proanthocyanidins, flavonoids and vitamin C content. Two independent methods were used to evaluate the antioxidant potential of total fruit extracts. The antioxidant activities of the fruits ranged from 1 to 47 µmol Trolox equivalent antioxidant capacity (TEAC) g^?1 fresh weight and from 0.3 to 34 micro/mol g fresh weight (FRAP) g^?1 fresh weight. Total phenolics in the fruits ranged from 118 to 5638 µg g^?1 fresh weight, proanthocyanidins from 7 to 2561 µg g^?1 fresh weight, flavonoids from 21 to 712 µg g^?1 fresh weight and vitamin C content from 8 to 1426 µg g^?1 fresh weight. There were strong correlations between antioxidant activity (assessed by both TEAC and FRAP) and total phenolics and proanthocyanidins. Flavonoids seemed to contribute less to the antioxidant potential of the fruits, while very poor correlations were observed between ascorbate content and antioxidant activity. The highest antioxidant capacities were observed in red and yellow Psidium cattleianum Sabine ‘Chinese guava’, sweet and acid Averrhoa carambola L ‘starfruit’, Syzygium cumini L Skeels ‘jamblon’ and white Psidium guajava L ‘guava’. These fruits were also characterised by high levels of total phenolics. Mauritian exotic fruits are thus a significant source of phenolic antioxidants, which may have potential beneficial effects on health. Copyright © 2003 Society of Chemical Industry     

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

BACKGROUND: The objectives of this study were (1) to evaluate the content of ellagic acid in fruits consumed by the Brazilian population, including native ones; (2) to further characterize rich sources in relation to ascorbic acid, phenolics contents and in vitro antioxidant capacity; and (3) to study the distribution and effect of ripening stage on ellagitannins content of jabuticaba (Myrciaria jaboticaba). The content of free ellagic acid and ellagic acid derivatives such as ellagitannins was analyzed using high‐performance liquid chromatography (HPLC). RESULTS: Ellagic acid was detected in 10 out of a total of 35 fruits analyzed. The content of free ellagic acid in fruits varied from 0.0028 to 0.085 g kg^?1 (FW) and total ellagic acid varied from 0.215 to 3.11 g kg^?1 (FW). All the seven fruits belonging to the Myrtaceae family evaluated in this study presented high contents of ellagitannins in their composition, with jabuticaba, grumixama and cambuci (all native from Brazil) showing the highest total ellagic acid contents. Jabuticaba, the most consumed in Brazil among those and already adapted to commercial plantations, contained concentrated phenolics compounds, including ellagitannins, in the peel. Anthocyanins (cyanidin derivatives) increased significantly through ripening of jabuticaba and were not present in the pulp or seeds. Samples collected from three different locations during summer, winter and spring had total ellagic contents varying from 1.88 to 3.31 g kg^?1 (FW). The decrease in ellagic acid content with ripening was more accentuated for pulp (eight times) compared to seeds (2.3 times) and peel (2.0 times). CONCLUSION: These results showed the potential of jabuticaba as dietary source of ellagic acid and reinforced consumption of the whole fruit by the population. Copyright © 2011 Society of Chemical Industry     

Compositional characteristics and aromatic profile of date palm seeds from seven varieties grown in Tunisia

This paper reports a discrimination study based on the physico‐chemical characteristics, fatty acids and profile of volatile compounds of the seeds from seven date palm varieties (Phoenix dactylifera L.) grown in Tunisia. Date seeds contained 10.49–14.76% moisture; 6.28–11.2% fat (on a dry weight basis); 2.67–12.85% protein; 0.91–6.06% reducing sugar; 0.61–2.98% sucrose and 0.97–1.17% ash. Gas liquid chromatography revealed that the oil fraction of the date palm seeds contained eighteen fatty acids, with oleic acid (30.77–42.50%) and lauric acid (18.51–27.48%) as the main unsaturated and saturated ones. Volatile profile showed differences among varieties. In total, forty‐five compounds were identified, mainly alcohols, aldehydes and unsaturated hydrocarbons ones. This study provides evidence that the seeds of date may be a potential source of valuable nutrients with interesting functionality.     

Fatty acids profile of oil from nine varieties of Macadamia nut

The fatty acids profile and lipids content of the Macadamia integrifolia and Macadamia tetraphylla varieties and interspecies hybrids, M. integrifolia and M. tetraphylla were analyzed. Total lipids content ranged from 70.9 to 79.7 g of oil per 100 g^?1 dry-solids. Gas chromatography/mass spectrophotometry identified 20 fatty acids, the most abundant of which were oleic acid (40 to 51%), palmitoleic acid (24 to 36%), and palmitic acid (8.4 to 13.1%). Fatty acids concentration differed between varieties and hybrids (Multivariate analysis of variance, F = 13.89, p < 0.0001). A ratio of monounsaturated fatty acids:saturated fatty acid values ranged from 2.8 to 4.6. The Huatusco variety (M. integrifolia and M. tetraphylla) exhibited the highest percentage of lipids (79.7 g of oil per 100 g^?1 DS) and the highest monounsaturated fatty acids:saturated fatty acid (4.6), thus highlighted its potential applications within the food industry. The Cate variety (M. integrifolia and M. tetraphylla) had the lowest monounsaturated fatty acids:saturated fatty acid, suggesting potential uses in the cosmetics industry.     

Crude palm oil characteristics and chlorophyll content

The chlorophyll (CHL) content in palm oil extracted from oil palm fruits, Elaeis guineensis, at various stages of ripeness was determined. It was found that oils from ripe fruits of the same age contained different levels of CHL. In addition it was noted that fruits from palms planted at the centre and those at the edge of the field seemed to ripen at different rates. Those at the centre of the field contained higher levels of CHL when compared with those of the same age produced at the edge of the field. This phenomenon could be due to topographical effects whereby the palms at the edge of the field were exposed to much more sunlight. This probably hastened the process of fruit ripening. A survey on CHL levels in commercial CPO samples supplied by mills showed the presence of CHL in all samples analysed. The range observed was between 250 and 1800 μg kg⁻¹ with a mean value of 930±107 μg kg⁻¹. This implied wide variations in the ripeness of palm fruits processed by the mills. ©1997 SCI     

Essential fatty acids of pitaya (dragon fruit) seed oil

Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds.     

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6–69.6% of the total, followed by oleic (16.2–31.2%), palmitic (6.9–12.9%) and stearic (1.44–4.69%). The oils of all the seeds analysed showed a preponderance of α‐tocopherol (ranging from 260.5 to 153.1 mg kg^?1 oil extract). β‐Tocopherol, γ‐tocopherol and δ‐tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg^?1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = ? 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright © 2012 Society of Chemical Industry     

不同品种葡萄籽油脂肪酸含量的测定

建立同时测定37种脂肪酸的气相色谱-质谱(GC-MS)法,并对吐鲁番产区的40个品种的葡萄籽油中脂肪酸组成及含量进行检测分析。结果表明：葡萄籽油中可检测出19种脂肪酸,40个品种葡萄籽油样中,有14个品种的脂肪酸总含量在90 g/100g以上。沈农金皇后总脂肪酸含量最高,为99.75 g/100g。灰比诺、赤霞珠、沈农金皇后、巨玫瑰等品种可作为富含脂肪酸的葡萄籽油提取的优势品种,其中灰比诺中亚油酸含量最高,赤霞珠其次。对不同品种葡萄籽油进行聚类分析,可被明显分为两类,亚油酸和油酸对于品种间的分类具有较大贡献。本法具有操作简单,灵敏度高,定性定量准确等特点,为葡萄籽油中脂肪酸成分的监测和评估提供了技术支持。     

四川省青川县油橄榄果实性状与含油率及脂肪酸组成分析

为摸清油橄榄引种后果实性状、脂肪酸组成及含量变化情况,采取主成分分析法分析菜星、小苹果、豆果、皮削得、钟山24号和城固32号6个品种的12个果实性状并对其与含油率、脂肪酸组成之间的相关性进行研究。结果表明:油橄榄果肉重变异系数最大,果肉率的最小,其中皮削利果实性状变异种类和数值最多,豆果果实性状变异系数最小;果重与果径、果肉重,果高与果核重,果径与果肉厚、果肉重,果肉厚与果肉重,存在极显著相关,相关系数均在0.900以上,说明果实形态之间存在密切的相关性。12个果实形态特征可以简化成出核率和果核重,可以作为主要的代表性状。采取鲜果和干基果实提取油脂后的脂肪酸组成差异较小,干基果实提取油脂中多不饱和脂肪含量有所降低;与果实性状相关性分析表明,橄榄油中的亚麻酸与果重、果核径长、果肉重、果核重、果径和果肉厚存在极显著或显著的正相关,棕榈烯酸与果肉干基含油率、果形指数、核形指数存在极显著或显著负相关,说明橄榄油不饱和脂肪酸的部分成分与果实性状相关。     

Evaluation of potential and real qualities of virgin olive oil from the designation of origin (DO) “Aceite Montes de Alcaraz” (Albacete,Spain)

The potential and real qualities of virgin olive oils, from the designation of origin (DO) “Aceite Montes de Alcaraz”, were evaluated. The regulated physicochemical and sensory parameters, the stability parameters and the fatty acid, sterol and triterpenic dialcohol compositions were analysed. The results of the regulated parameters in the potential quality study classified all the analysed oils into the “extra virgin” category. The varieties Picual and Cornicabra showed remarkably high stability, due to their high total polyphenol content. The fatty acid contents fell within the intervals required by the EU regulations in all the analysed samples. The distribution of fatty acid composition covered the normal range expected for olive oil. Oleic and linoleic acids were the most useful fatty acids used to discriminate the varieties Picual and Cornicabra from the others. The variety Cornicabra stood out due to its high campesterol content. All the analysed samples in the real quality study were classified into the “extra virgin” category according to the regulated physicochemical parameters, but only 67% of them qualified if the sensory parameters were also taken into account. The predominance of the variety Picual in the study area was mainly responsible for the high oil stability and reflects the fatty acid and sterol composition of the oils from the oil mills in the potential quality study.     

Total lipid content, fatty acids and 4-desmethylsterols accumulation in developing fruit of Pistacia lentiscus L. growing wild in Tunisia

This research has determined oil, fatty acid and sterol contents of the Tunisian Pistacialentiscus (Lentisc) fruits during maturation. Low oil accumulation was observed during the first 35 days after the fruiting (DAF) date (from 1.83% to 2.57%). After that, two phases were distinguished (35th until the 60th and 105th to the 145th DAF), where the rate of oil accumulation increased significantly. At the last stage of maturation, the lentisc fruits had the highest percentage of lipid content, 42.54%. The changing profile of fatty acids during maturation had been marked mainly by an increase in oleic acid content (from 19.49% to 50.72%) paralleling a decrease in linoleic acid content (from 42.5% to 21.75%). At the 15th DAF, the alpha-linolenic acid was found with a maximum of 13.81%. At full maturity, the main fatty acids were oleic acid, followed by palmitic and linoleic acid. Other fatty acids were present in trace proportions, such as palmitoleic, stearic, linolenic, gadoleic and arachidic acid. In all stages of ripening only four sterols were identified and quantified. β-Sitosterol was the major 4-desmethylsterol in samples tested, followed by campesterol. Cholesterol and stigmasterol were detected in trace amounts. During the first stage of ripening, the amount of total sterols was about 5.19/100 g of oil. It decreased to 0.43/100 g in the last stage. Sitosterol and campesterol showed nearly the same profile during the ripening of P. lentiscus fruit which could be linked to the relation between these compounds during their biosynthesis.     

Essential oils and fatty acids composition of Tunisian and Indian cumin (Cuminum cyminum L.) seeds: a comparative study

BACKGROUND: Cumin (Cuminum cyminum L.) seeds of two geographic origins, Tunisia (TCS) and India (ICS), were studied regarding their fatty acid and essential oil composition. RESULTS: Oil yields were 17.77 and 15.40% for TCS and ICS respectively. Petroselinic acid (C18:1n‐12) was the major fatty acid in both varieties, with a higher proportion being found in TCS (55.90% of total fatty acids (TFA)) than in ICS (41.42% TFA). Moreover, the most predominant fatty acids were palmitic, petroselenic and linoleic acids, accounting for more than 91% TFA in both varieties. The unsaturated fatty acid content was high: 70.95% TFA in TCS and 62.17% TFA in ICS. Essential oil yields differed significantly (P < 0.05) between the two varieties: 1.21 and 1.62% for ICS and TCS respectively. A total of 40 compounds were identified, 34 of which were present in both essential oils. The two varieties displayed different chemotypes: γ‐terpinene/1‐phenyl‐1,2‐ethanediol for TCS and cuminaldheyde/γ‐terpinene for ICS. CONCLUSION: The study revealed that the biochemical composition of cumin seeds is origin‐dependent and that cumin seeds are rich in an unusual fatty acid, petroselinic acid. Besides, cumin essential oil is a rich source of many compounds, including cuminaldehyde and γ‐terpinene. The overall results suggest the exploitation of cumin seeds as a low‐cost renewable source for industrial processing in the fields of cosmetics, perfumes and pharmaceuticals. Copyright © 2011 Society of Chemical Industry