Fatty acids, essential oil, and phenolics modifications of black cumin fruit under NaCl stress conditions.

This research evaluated the effect of saline conditions on fruit yield, fatty acids, and essential oils compositions and phenolics content of black cumin (Nigella sativa). This plant is one of the most commonly found aromatics in the Mediterranean kitchen. Increasing NaCl levels to 60 mM decreased significantly the fruits yield by 58% and the total fatty acids amount by 35%.

Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange.

This paper reports on the composition of aroma compounds and fatty acids and some physico-chemical parameters (juice percentage, acidity and total sugars) in five varieties of citrus: blood orange, sweet orange, lemon, bergamot and bitter orange. Volatile compounds and methyl esters have been analyzed by gas chromatography. Limonene is the most abundant compound of monoterpene hydrocarbons for all of the examined juices.