This investigation aimed to identify the physicochemical traits of Paliurus spina-christi Mill. seed oils gathered over the course of two years from various areas around Turkey, and to assess their applicability in vegetable oil technology. The physicochemical properties of the obtained P. spina-christi oils were determined as follows: oil yield (12.45-15.76%), specific gravity (0.902-0.905 g cm-3), refractive index (1.4630-1.4705 nD), color (L* 37.39-44.87, a* -5.20-9.62, b* 45.49-57.09), viscosity (577.38-712.19 mPa), free fatty acidity (1.08-1.92%), peroxide value (0.63-0.78 O2 kg-1), iodine value (109.65-115.24), saponification (160.31-182.75 mg KOH g-1) and unsaponifiable matter (2.41-3.92) numbers. The oils exhibited moderate oil yields and were characterized by low peroxide and free fatty acid values, indicative of favorable oxidative stability. Analysis of the fatty acid profile revealed a dominance ofpalmitic acid (7.402-8.354%), oleic acid (37.818-45.959%), and linoleic acid (38.671-45.645%). This composition suggests a nutritionally advantageous profile, comparable to those of commonly consumed edible oils. Moreover, the existence of distinctive functional groups associated with triglyceride structures was verified by Fourier transform infrared (FTIR) spectroscopy. Differential scanning calorimetry (DSC) results elucidated thermal behavior typical of unsaturated vegetable oils. Consistent with these findings, P. spina-christi seeds show potential as a novel raw material source for vegetable oil technology, based on their physicochemical properties. It is recommended that future studies investigate their refining characteristics.

Cold-pressed industrial hemp seed oil (CPCSSO) with a fully characterized physicochemical profile; including fatty acids, sterols and quality indices is a natural regenerative agent due to its high content of essential fatty acids (EFA) and its dominant beta-sitosterol fraction (62.10 %). However, its susceptibility to oxidation (Iodine Value: 157) limits its effectiveness when applied topically. To address this issue, this study is aimed to stabilize CPCSSO through an innovative complex coacervation system using a gelatin/gum Arabic matrix crosslinked with natural transglutaminase (Tgase) and tannic acid (TA). Physicochemical analyses confirmed that CPCSSO retained excellent quality criteria, including low free fatty acid and peroxide values. In vitro biological tests showed that unencapsulated CPCSSO at concentrations as low as 0.12 mg/mL significantly accelerated wound healing achieving highly statistically significant results (48 hours) and increased proliferation of normal human dermal fibroblast cells by 72 %. This demonstrates the oil's substantial potential for skin regeneration, although microencapsulation improved the stability of CPCSSO, the biological activity of the encapsulated CPCSSO decreased. The current findings highlight the effectiveness of CPCSSO in wound healing and suggest that further optimization is necessary for the TGase-TA crosslinking system to serve as a reliable method for the topical delivery of natural bioactive compounds.

The aim of this study is to determine the physicochemical properties of the seed oils of Viburnum L. species collected from different locations in Turkey over two consecutive years. For this purpose, Viburnum opulus L., Viburnum lantana L., Viburnum orientale Pallas and Viburnum tinus L. species growing naturally in Turkey were used. In this direction, the average values of Viburnum L. species seed oils in harvest years; specific gravity, refractive index, color, viscosity, boiling point, free fatty acidity, peroxide number, iodine number, saponification number and unsaponifiable matter number are; 0.92-0.93 g/cm3, 1.4760-1.4775 nD, 4.20-10.70 (red), 2.40-70.00 (yellow), 63.90-75.57 mPa, 182.79-187.57°C, 0.74-1.36%, 10.38-17.82 meq O2/kg, 117.35-134.18 wijs, 183.45-243.70 mg KOH/g, varied between 1.06-1.94%. The harvest year average values of palmitic acid, oleic acid, linoleic acid and linolenic acid contents of Viburnum L. species seed oils were determined as 1.99-8.95%, 29.33-57.95%, 35.43-55.98%, 0.17-0.50%, respectively. Also, seed oils were analyzed with FTIR and DSC. In line with these results, it was determined that the physicochemical properties of seed oils of Viburnum L. may vary depending on the species and harvest year and the obtained seed oils can be used as food supplement and vegetable oil in the food industry.

This investigation comparatively examined the toxicological, chemical, phytochemical, and antimicrobial characteristics of Paliurus spina-christi Mill. seeds and their oils collected over two consecutive years from four distinct locations in Türkiye. In the seeds, HCN levels ranged from 1.11 to 1.43 g/kg and total phenolics from 6.84 to 15.48 mg GAE/g, while quinic, gallic, protocatechlic, and tannic acids, along with cosmosiin, were identified as the main phenolics in the phenolic profile. In the seed oils, α-tocopherol content ranged from 2178.5 to 2528.4 mg/kg, total phenolics from 96.99 to 118.87 mg GAE/g, and antioxidant activity from 0.147 to 0.150 mg TE/g. β-Sitosterol predominated among sterols (61.51–66.51%). Macrominerals P, S, K, and Ca and microminerals Si, Pt, Pd, Ge, and Sn were present in notable amounts. An antimicrobial activity test revealed the bacteriostatic effects of the seed oils. In conclusion, this study elucidates the toxicological, chemical, phytochemical, and antimicrobial attributes of P. spina-christi seeds and oils, showing that the proportions of the identified bioactive components varied according to harvest year and location. Based on this data, it is recommended that further research is conducted in the future regarding the potential use of P. spina-christi seeds/seed oil for human nutrition, in terms of standardization, bioavailability, and clinical validation.

Karayemiş (Prunus laurocerasus) Türkiye’de Karadeniz bölgesinde sıklıkla rastlanan Rosaceae familyasına ait yapraklarını dökmeyen yaklaşık 5-6 metre boylarında küçük beyaz çiçekleri olan bir ağaçtır. Kiraza benzeyen konik sert çekirdekli, üzüm gibi salkım halinde, yeme olgunluğuna geldiğinde kırmızı ile morumsu siyah renklerinde meyveleri vardır. Türkiye’de karayemişin meyveleri, yaprakları, çekirdekleri bir halk ilacı gibi pek çok rahatsızlıklarda kullanılmaktadır. Bu çalışma Türkiye’de yetişen farklı tipteki karayemiş meyve ve çekirdeklerinin bazı fizikokimyasal özelliklerinin (ağırlık, en, boy, çekirdek ağırlığı, nem, kül, pH, protein, yağ, glukoz, fruktoz ve diyet lifi) belirlemesi amaçlanmıştır. Farklı tip (61K04 (Trabzon), 14K02 (Bolu), 28K13 (Giresun), 08K02 (Artvin)) karayemiş meyvelerinin ağırlık, en, boy, nem, kül, pH, protein, glukoz, fruktoz ve diyet lifi içerikleri sırasıyla 3,0108-5,753 gr; 15,107-20,813 mm; 17,179-19,884 mm; %65,267-75,712; %0,567-1,005; %3,820-4,260; %0,735-0,942; 9,077-12,155 g.100gˉ¹; 3,605-7,176 g.100gˉ¹ ve %16,160-18,075 olarak tespit edilmiştir. Karayemiş meyvelerinin çekirdekleri incelendiğinde kabuklu ağırlık 0,123-0,174 gr, çekirdek iç ağırlığı 0,065-0,110 gr, nem %4,020-6,301, kül %2,722-4,173, pH 5,415-5,730, protein %17,693-26,051, yağ %25,773-33,800, glukoz 4,841-10,958 g.100gˉ¹, fruktoz 0,584-2,581 g.100gˉ¹, ve diyet lifi %16,505-26,560 arasında tespit edilmiştir. Bu sonuçlar doğrultusunda; karayemiş meyve ve çekirdeklerinin tiplerine göre farklı temel besinsel özelliklere sahip olduğu belirlenmiştir.

The present study has determined that the crude-oil refining process from the Cephalaria syriaca (CS) seed, which could be a new vegetable oilseed source, changed its physical and chemical quality properties (except specific gravity and refractive index). It was also determined that the dominant saturated and unsaturated fatty acids in the crude and refined oils were myristic (21.06-11.80%), palmitic (10.8-8.91%), stearic (2.26-2.70%), oleic (29.17-34.24%) and linoleic (35.56-40.57%). The vitamin E values of the crude and refined CS seed oils were 51.95-50.90 mg/kg, respectively. The oxidative stability values for crude and refined CS seed oils were 2.32-2.69 h, respectively. β-sitosterol and campesterol were the predominant sterols. As a result of the refining process, although magnesium, potassium, iron and copper decreased, the ratios of sodium, aluminum, calcium, chromium, strontium, rubidium, and barium increased. The results provide preliminary data for the future consumption of CS oil in particular for refined CS seed oil.

B group vitamins, except folate, are involved in at least one step of cellular energy production. Vegetables are considered essential for a healthy diet plan. Vegetables significantly affect diet quality by contributing to the adequate intake of some B group vitamins. Our results demonstrated that the level of vitamins B-1, B-2, and B-3 in the studied vegetables was in the range of 9-85 mu g/100 g, 22-319 mu g/100 g, and 459-3497 mu g/100 g, respectively. However, it is fundamental to investigate the bioaccessibility of all vitamins to identify primary dietary sources. We observed that the average bioaccessibility values for vitamins B-1 and B-2 were 68.9% and 63.9%, respectively. The bioaccessibility of the nicotinic acid form of vitamin B-3 was 40%, while the nicotinamide form was 33.9%. As revealed in this research, the bioaccessibilities of vitamins B-1, B-2, and B-3 in vegetables were generally low in vitro.

Food analysis methods are carried out in two ways: classical methods and instrumental methods.While general analyzes can be made in which more dominant components can be determined in terms of quantity in classical methods, it is possible to perform detailed analyzes in which more specific components can be determined precisely in instrumental analyzes.This distinction also comes to the fore in oil technology, and comprehensive analyzes can be made to obtain important data in terms of oil technology with various devices used.These devices are based on transmitting signals to detectors by utilizing the properties of food components such as beam absorption, beam refraction, beam rotation, electric potential, mass/charge ratio by spectroscopic, chromatographic, thermochemical and electrochemical methods, and then presenting data by passing through the signal processor.In this review, information about instrumental analysis techniques, which are frequently used in oil technology, is given under the headings of extraction techniques, spectroscopic techniques and chromatographic techniques.Today, as a result of the developments in all these techniques, the rate of preference in oil technology is increasing due to advantages such as obtaining fast results, using less samples and solvents, and obtaining reliable results.

In this research, the strawberries of ‘Albion’ and ‘Festival’ species were used for the determination of the physical and chemical properties of strawberry seeds and seed oils. According to the result of the research, the free fatty acidity, peroxide number, iodine number, saponification and unsaponifiable matter number, tocopherol and total phenol quantity of ‘Albion’ and ‘Festival’ strawberry seed oils were determined as 0,87 – 1,08 KOHg/kg, 15,2 – 17,6 meqO2/kg, 157,22 – 189,69, 123,79 – 169,95 mgKOH/g, 0,27 – 1,09%, 48,42 – 50,02 mg/100g, 1,54 – 1,37 mg/100g, respectively. When the fatty acids composition strawberry seed oils were examined, oleic, linoleic and linolenic fatty acids were determined as the dominant fatty acids. In terms of the sterol composition, especially, ?-beta sitosterol was determined at high level among them. In terms of the mineral matters, Na, Mg, Al, Si, P, K, Ca, Cr, Mn, Ni, Cu, Zn, Se, Sr, Pd, Ba and Pt mineral matters were found out in ‘Albion’ and ‘Festival’ strawberry seed oils. It was determined that the oils derived from ‘Albion’ and ‘Festival’ strawberry seeds are processable in terms of vegetable oil technology and have functional feature in terms of ?-tocopherol, total phenol, fatty acids composition, sterol composition and mineral matter composition that they contain.

The precursors glyoxal (GO) and methylglyoxal (MGO) of advanced glycation end products (AGEs) or advanced lipoxidation end products (ALEs) occur exogenously and endogenously. These alpha-dicarbonyl compounds, GO and MGO, can be formed from Maillard reactions during food processing as well as protein and lipid peroxidation. The purpose of the present study was to determine and evaluate the in vitro formation of AGEs and ALEs precursors, GO and MGO, in high-fat processed meat products. Before digestion, GO and MGO amounts in the samples ranged between 59.0 and 81.0 mu g/100 g and between 11.7 and 47.0 mu g/100 g, respectively. After in vitro digestion, GO and MGO formation ranged between 147.0 and 514.1% and 156.0 and 6912.3%, respectively. It is believed that prooxidant components, such as oxygen, enzymes, or heme-proteins, in the gastrointestinal tract promote lipid oxidation; therefore, GO and MGO can be formed. A higher rate of MGO increase was observed in starch containing meatball (chicken) and nugget samples in the gastrointestinal tract. It is thought that the carbohydrates in the meat samples may have contributed to the amount of GO and MGO formed. Thus, reducing fat and starch may produce low levels of GO and MGO formation in the foods during processing or digestion. Practical Application: Reducing fat, starch, and salt may produce low levels of GO and MGO formation in the foods during processing or digestion.

Bu çalışmada; Seydiler Bölgesi (İscehisar, Afyonkarahisar) diyatomit ocağına ait diyatomit kullanılarak üretilen kalsine ve flaks kalsine diyatomitin mineralojik, jeokimyasal ve fiziksel özellikleri ile diyatomit örneklerinin bitkisel yağların ağartılması işlemindeki performansı incelenmiştir. X-ışını kırınımı (XRD) incelemelerinde doğal diyatomitin büyük oranda amorf silisten meydana geldiği, düşük oranda opal-CT/kristobalit, tridimit ve kuvars minerallerini içerdiği, diğer taraftan ağartma toprağının çoğunlukla simektit mineralinden oluştuğu ve az oranda ise illit, kuvars, feldispat ve dolomit minerallerini ihtiva ettiği belirlenmiştir. Diyatomitin ekonomik olarak kullanımındaki en önemli faktörlerden birisi olan SiO2 içeriği % 89,132 olarak belirlenmiş olup, bu değer ticari olarak kullanım için arzu edilen oranın üzerindedir. Diyatomitlerin yağ ağartma performansları ayçiçek ve kanola yağlarında gerçekleştirilmiştir. Ayçiçek yağında, kontrol grubu değerlerine (L* 77.09; a*-6.21; b*43.23) parlaklık, kırmızı renk ve sarı renk yönünden en çok yaklaşan diyatomit çeşitlerinin; parlaklık yönünden doğal diatomit (15 dk; L* 73.39), kırmızı renk bakımından kalsine diatomit (15 dk; a*-6.29) ve sarı renk bakımından ise flaks kalsine diyatomit’in (30 dk; b*35.64) olduğu tespit edilmiştir. Kanola yağında da farklı değerler belirlenmiştir. Bu sonuçlar doğrultusunda; uygulanan renk açma prosesi sürelerine göre bu diyatomit türlerinin, renk açma düzeylerinin değişebileceği ve gıda teknolojisinde yaygın kullanılan ticari ağartma toprağına yakın değerlerin elde edilebileceği tespit edilmiştir.

The aim of this study was to investigate and compare the physicochemical properties, such as the technical use of animal fat and the nutritional value, of hen egg-yolk oils based on different laying periods. Hen egg-yolk oils were extracted using solvents from double yolk (18 weeks), guide (24 weeks), pullet (30 weeks), and jumbo (80 weeks) eggs. Weight and fat ratios of the hen eggs, as well as the free fatty acid content, peroxide value, iodine value, oxidative stability, fatty acid composition, and sterol composition of the yolk oils were determined in the study. According to the results of the analyses of white-shell eggs, the fat contents of the boiled egg (both the white and yolk), fat contents of the egg yolk, free fatty acid values, peroxide values, and oxidative stability values were between 7.85 and 11.25%, 18.58 and 34.71%, 1.03 and 2.32%, 8.58 and 9.54 meq O2/kg, and 8.0 and 10.2 h, respectively. Palmitic, stearic, oleic, and linoleic acids were determined at the highest levels in the fatty acids. Cholesterol and campesterol were the two dominant sterols among the 10 sterol components. We determined that the physicochemical properties of white-shell egg-yolk oils varied according to different laying periods in terms of animal fat, and based on the 80-week laying period, egg-yolk oils were suitable for both internal and external consumption; the most ideal egg-yolk oils were extracted during the 30-week (pullet) period.

Bu çalışmada, 60oC de birkaç baharat esansiyel yağının ve bazı bileşenlerin % 0.1 seviyesinde, zeytinyağının oksidatif stabilitesi üzerindeki antioksidan aktivitesi belirlenmiştir. Araştırma sonuçlarına göre, zeytinyağına farklı ilaveler ile yağın serbest yağ asitliği değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla % 1.61-2.01, % 1.81-2.17, % 1.67-2.23, %1.79-2.62 arasında değişmiştir. Peroksit sayısı değerleri, birinci haftadan dördüncü haftaya kadar sırasıyla 11.98-15.10 meq O2/kg, 15.48-19.64 meq O2/kg, 18.22-27.50 meq O2/kg, 18.70-39.60 meq O2/kg arasında değişmiştir. Viskozite değerleri, 39.90-55.45 m.Pas, 53.35-59.60 m.Pas, 33.10-54.70 m.Pas, 34.00-50.80 m.Pas arasında değişmiştir. Araştırmanın ilk haftasında yağın peroksit değerleri 11.98 meq O2 / kg ile 15.10 meq O2 / kg (p <0.05) arasında değişmiştir. En zayıf etki, sater yağında belirlenmiştir. Thujene en yüksek antioksidan etkiyi göstermiş olup, ardından okaliptol, ocimene, mersin beyazı, BHA (bütillenmiş hidroksianisol) ve rezene izlemiştir. Zeytinyağlarının yağ asidi bileşimleri, esansansiyal yağlardan (% 0.1) ve buna karşılık gelen bazı bileşenlerden (% 0.01) kısmen etkilenmiştir. Zeytin yağının toplam yağ asidi miktarı % 96,86 ile% 99,99 arasında değişmiştir. En çok etkilenen yağ asitleri linoleik asit, ardından oleik ve linolenik asitler olmuştur.

In this study determined influence of industrial refining stages on the physico-chemical properties, fatty acid composition and sterol contents in hazelnut oil. According to this, while acidity values of hazelnut oil obtained from refining stages change between 0.11 (deodorized) and 1.44 (crude), peroxide values of oil samples were determined between 10.4 meqO 2 /kg (winterized) and 12.5 meqO 2 /kg (crude oil). In addition, iodine values of oils taken from each refining stages varied between 85.06 (nötralized) and 87.45 (deodorized). While oleic acid contents of hazelnut oils taken from refining stages change between 84.08% (winterized) and 84.68% (neutralized), linoleic acid contents of oil samples ranged from 6.79% (neutralized) to 8.56% (winterized). Total saturated and unsaturated fatty acids of oil samples changed between 6.84% (deodorized) and 8.00% (neutralized) to 92.00% (neutralized) and 93.16% (deodorized), respectively. While campesterol contents of oil sample change between 3.56% (deodorized) and 4.87% (crude), δ-5,23-stigmastadienol contents of oil varied between 0.48% (deodorized) and 2.87% (neutralized). The highest sterol had β-sitosterol, its amount changed between 54.98% (deodorized) and 73.96% (crude oil). In addition, δ-7-avenasterol contents of hazelnut oil obtained from refining stages varied between 4.85% (crude oil) and 28.33% (deodorized).

The chemical composition of essential oil, which is isolated by hydrodistillation of aerial parts of Thymus zygioides growing wild in Turkey, have been determined by GC and GC/MS. Essential oil yield on a dry weight basis of aerial parts from T. zygioides was 0.45%. A total of twenty two constituents were identified by GC-MS analyses, the main components representing 92.3% the oil was identified as limonene (24.11%), cis-linalool oxide (22.91%), eucalyptol (8.65%). 3-octonol (7.04%), nerol (4.47%) geranyl acetate (3.19%), carvacrol (2.74%), linalyl propanoate (2.95%) and sabinene (2.23%). The essential oil of T. zygioides was characterized by its high content of limonene (24.11%).

Free fatty acidity and peroxide numbers of canola oil varied between 0.060% (deodorized oil) and 1.090% (crude oil) to 0.15 meqO2/kg (deodorized oil) and 3.00 meqO2/kg (crude oil), respectively. Also, viscosity of oil samples varied between 69.85 mPa (crude oil) and 82.25 mPa (bleached oil). Oleic and linoleic acid contents of canola oils obtained from each refining step were determined between 60.64% (deodorized oil) and 64.04% (neutralized oil) to 19.93% (neutralized oil) and 24.58% (deodorized oil), respectively. The campesterol contents of canola oils taken during rafination were determined between 6.01% (deodorized oil) and 7.90% (bleached oil) while stigmasterol contents of canola oil samples vary between 33.31% (deodorized oil) and 34.81% (bleached oil). While the B and Sn content of the oils increased during refining, Si, P, Fe, N, and Pb contents decreased significantly depending on the refining stages. The refining treatments were used to remove undesirable ingredients and produce higher quality oils in crude canola oil. Practical applications Due to their high saturated fatty acids, vegetable oils are a rich phytochemical (fatty acids, tocopherol, and sterols) sources. In addition, seeds are recognized as a good source of natural oil. The refining treatments were used to remove undesirable ingredients and produce higher quality oils in crude canola oil. Refining processes provide removing the unwanted substances, the most of vitamins, antioxidants, and sterols. The refining steps have specific functions for removing certain minor constituents.

The mineral and heavy metal contents of beef, chicken, goat, quail, sheep and five different ducks livers were determined by Inductively Coupled Plasma-Atomic Emission Spectroscopy ( ICP-AES). The P contents of livers ranged from 8172.87 mg/Kg (Civil) to 10051.46 mg/kg (goat). In addition, K contents of liver samples were found between 7848.39 mg/Kg (Kaşıkcı) and 10404.48 mg/kg (chicken). While Ca contents of livers change between 117.46 mg/kg (goat) and 316.78 mg/kg (quail), Mg content varied between 475.69 mg/kg (beef) and 769.32 mg/kg (chicken). This study showed that quail liver contained the highest concentrations of iron (413.41 mg/Kg), followed by chicken (363.88 mg/Kg), goat (138.47 mg/Kg), sheep (114.40 mg/Kg) and beef (102.20 mg/Kg). In addition,Zn contents of samples varied between 49.69 mg/Kg (quail) and 104.20 mg/Kg (Civil). While Fe contents of livers range from 669.12 mg/Kg (Civil) to 3808.90 mg/Kg (Kıl), Na contents were found between 3142.2 mg/Kg (Yeşil) to 4756.8 mg/Kg (Kıl). Cu contents of livers were established between 16.48 mg/Kg (Kıl) and 72.73 mg/Kg (Civil). There were significant differences in mineral contents of liver types (p<0.05). In this study, investigated animal livers can be used as supplement for good personal health.

This research on Yellow sugar and Honey tuber varieties tigernut tubers’ oils physico-chemical properties were investigated to collected from Adana province in Turkey. The 1000 seed weight, width, length, moisture, ash and ascorbic acid values of yellow sugar and honey wax tubers were established as 343,496 and 327,524 g, 7.61 and 8.76 mm, 17.07 and 15.23 mm, 6.41 and 6.45%, 1.19 and 1.38% and 67.34 and 58.81 mg/kg, respectively. Free fatty acidity, peroxide values, refractive index, density, iodine number, total sterol, saponifiable matter, unsaponifiable matter, mineral values of yellow sugar and honey tuber tigernut oils were determined. The palmitic, stearic, oleic and linoleic acid contents of yellow sugar and honey tuber oils were determined as 13.02 and 12.76, 3.92 and 3.94, 69.34 and 69.91, and 11.93 and 11.80%, respectively. Campesterol, sitigmasterol and β-sitosterol contents of yellow sugar and honey tuber tigernut oils were determined. According to results, chufa tubers have high oil, oleic acid, sterol and some minerals suggest that these tubers may be very useful effect on human health and tuber oils can be use in the vegatable oil industry.

Cr, Mn, Fe, Co, Ni , Cu, Cd, Pb, As and Zn contents of cumin seeds were found as 0.298, mg/kg, 16.208, 95.279, 0.101, 1.545, 7.458, 0.037, 0.051, 0.109 and 29.183, respectively. As physico-chemical properties of cumin essential oil, oil yield, refractive index, viscosity, and ransimat value were measured as 1.6%, 1.506, 3.37, and 2.25 (110 C-h; μs/cm-h). Cumin oil contained 65.12% oleic, 29.25% linoleic and 3.51% palmitic acids as major fatty acid. Twenty-eight constituents were identified in the oil of C.cyminum seed oil, representing 99.998% of the total oil. Cuminal (25.59%), (r)-(+)-1phenyl-1-propanol (22.112%), 1-isopropylidene-3-n-butyl-2-cyclobutene (17.006%), gamma-terpinene (11.029 %), trans-beta-ocimene (7.952%) and β-pinene (5.81%) were established as major constituents of cumin seed essential oil. The highest antifungal activity was observed on mycelia growing of Aspergillus parasiticus NRRL 3357. Cumin oil showed weak effect on the mycelia growt of Zygosacc haromycesrouxii. S.aureus showed resistance against cumin oil when compared with results of S.enteritis, E.coli, L.monocytogenes and E.coli O157:H7. Cumin oil exhibited antimicrobial activity against the investigated test organisms.