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Ajwa (food) — Ingredient · Foodgeist
Ingredient
Ajwa
date cultivar
About
date cultivar
Taste profile
Derived from this ingredient's compounds · measured taste classes
soursweetbitter
Composition
2 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“The major component was thymol (39.1%) followed by oleic acid (10.4%), linoleic acid (9.6%), gamma-terpinene (2.6%), p-cymene (1.6%), palmitic acid (1.6%), and xylene (0.1%).”
linoleic acid→is a component of→acetone extract of ajwain
“The major component was thymol (39.1%) followed by oleic acid (10.4%), linoleic acid (9.6%), gamma-terpinene (2.6%), p-cymene (1.6%), palmitic acid (1.6%), and xylene (0.1%).”
thymol→is a major component of→acetone extract of ajwain
“Moreover, the oil exhibited a broad spectrum of fungitoxic behavior against all tested fungi such as Aspergillus niger, Aspergillus flavus, Aspergillus oryzae, Aspergillus ochraceus, Fusarium monoliforme, Fusarium graminearum, Pencillium citrium, Penicillium viridicatum, Pencillium madriti, and Curvularia lunata as absolute mycelial zone inhibition was obtained at a 6-microL dose of the oil.”
