Physico-Chemical Evaluation of Different Commercial Samples of Bunium persicum (Shahizeera)
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Abstract
Introduction: Bunium persicum Boiss. (Apiaceae), commonly known as Shahizeera or Kala Jeera, it is a valuable spice used for both culinary and medicinal purposes. Despite its ethnopharmacological relevance, the lack of proper quality assessment may result in adulteration, reduced efficacy, and safety concerns.
Methods: Standard food quality tests were applied to samples of Bunium persicum grown in soil of Iran, Jammu & Kashmir, and the same product from an authenticated shop (Gandhi Ashram), in Lucknow. All three were analysed for extraneous matter, moisture content, total ash, ash insoluble in dilute hydrochloric acid, volatile oil content, and insect-damaged matter, as per methods described in AOAC (Association of Official Analytical Chemists) manuals and ISO (International Organisation for Standardisation) guidelines.
Results: The values of extraneous matter in three different samples of B. persicum were calculated to be around 0.9%, 0.9%, and 0.7%, whereas the moisture content was found to be 8.7 %. The total ash and acid-insoluble ash were calculated to be around 8.8% and 1.3%, respectively. Volatile oil content in samples of B. persicum was estimated to be around 3.1 %, whereas insect damage was around 0.7 %.
Conclusions: The values of. extraneous matter ≤ 1.0, moisture ≤ 12.0, total ash ≤ 9.0, volatile oil ≥ 1.5, acid insoluble ash ≤ 2.0 and insect damage matter ≤ 1.0 match with the observed values in the three samples from different sources. The values obtained ensure the suitability of all the samples as per food safety standards and are free from any adulteration and safe for consumption.