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Food Chemistry 2018 Journal of Food, Nutrition and Population Health
ISSN: 2577-0586 Page 65
July 23-24, 2018
Rome, Italy
3rd Edition of International Conference on
Agriculture &
Food Chemistry
Caraway (Carum carvi L.) is one of the most important
spice crops worldwide. In Finland, it has become a hit
agricultural product cultivated in over 1.500 farms and 20.000
hectares. Finnish caraway production fluctuated between 4.9-
8.2 million kg during the period 2012-2016, while it reached
a record 10.4 million kg in 2011. Most of the production is
for export, where Finland holds a 1.4% share of the world’s
spice crop market. Caraway seeds contain between 1 to 7%
oil, depending on whether the crop is annual or biennial, the
latter usually accumulating more oil. The essential oil is mainly
made of carvone, limonene and polyphenols, which have
antioxidant activity and health promoting properties. Caraway,
cv. ‘Record’, plant stand was established in 2016 at the Viikki
Experimental Farm, Helsinki, Finland. In the second year, 2017,
a field experiment was designed on the caraway plant stand
using a randomized complete block design with four replicates
and five treatments: a control and a foliar applied micronutrient
of copper, magnesium, manganese or zinc. After milling
seed oil was extracted using accelerated solvent extraction
method. Essential oils and fatty acids were measured using
solid phase microextraction (SPME) and gas chromatography
– flame ionization detector (GC-FID) as described in da Silva
and Câmera and Zi-Tao et al. respectively. To our knowledge,
no previous studies have assessed the role of micronutrients
on caraway oil composition. Our results indicate that while the
micronutrient treatments have a significant effect on essential
oil composition i.e., Zinc treatment giving the highest limonene
content, not such effect was found on fatty acid composition.
Recent Publications
1. Da Silva C L and Câmara J S (2013) Profiling of
volatiles in the leaves of Lamiaceae species based
on headspace solid phase micro extraction and mass
spectrometry. Food research international 51:378-387.
2. Vallverdú - Queralt A, Regueiro J, Alvarenga J F
R, Martinez – Huelamo M, Leal L N and Lamuela-
Raventos R M (2015) Characterization of the phenolic
and antioxidant profiles of selected culinary herbs and
spices: caraway, turmeric, dill, marjoram and nutmeg.
Food science and technology 35(1):189-195.
3. Zi-Tao Jiang, Mo-Lei Sun, Rong Li and Ying Wang
(2011) Essential oil composition of Chinese Caraway
(Carum carvi L.) Journal of Essential Oil Bearing Plants
14(3):379-382.
Biography
Clara Lizarazo currently works at the Department of Agricultural Sciences,
University of Helsinki. Clara does research in Food Science, Agronomy and
Agricultural Plant Science. Has worked for two EU funded projects ‘Climate
CAFE: Climate change adaptability of cropping and farming systems’ and
‘Legume Futures’.
Influence of foliar applied micronutrients on the
essential oil and fatty acid composition of caraway
( Carum carvi L.)
Clara Lizarazo, Anna-Maija Lampi and Pirjo Mäkelä
University of Helsinki, Finland
Clara Lizarazo et al., J Food Nutr Popul Health 2018, Volume 2
DOI: 10.21767/2577-0586-C2-006