The Chemical Composition of Cumin (Cuminum cyminum L.) Analyzed by UPLC-Q-Orbitrap MS and GC-MS

Objective: Cumin ( Cuminum cyminum L.) is an important spice widely used as a functional food and in traditional Chinese medicine. However, its chemical constituents have not been systematically reported. This study aimed to identify and analyze the chemical composition of its aqueous extracts and volatile oils. Methods: The chemical composition of cumin was systematically analyzed using ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-Orbitrap-MS) and gas chromatography-mass spectrometry (GC-MS). Results: A total of 102 compounds were identified in cumin. Of these, 62 were found in the aqueous extract, including 10 flavonoids, 7 phenylpropanoids, 5 terpenoids, 4 alkaloids, 7 organic acids, 8 fatty acids, 8 amino acids, 2 glycosides, and 10 other components. In addition, 40 compounds were characterized in the volatile oil, accounting for 98.70% of the total volatile content. These compounds include monoterpenes, sesquiterpenes, alkanes, alcohols, aldehydes, phenols, ketones, and alkylbenzenes. Conclusion: These findings expand our understanding of the chemical composition of cumin and provide a foundation for elucidating its pharmacodynamic properties.