Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum)

Abstract

The antioxidant activities of the essential oil and crude methanolic extract (CEx) of cumin seed (Cuminum cyminum) were evaluated. Total phenolics and tocopherols contents, reducing power, DPPH radical‐scavenging capacity (EC50), and the oxidative/oil stability index were assessed. The contents of total phenolics and total tocopherols in the essential oil (18.47 and 0.11 mg/g, respectively) were significantly lower than those of the CEx (29.12 and 0.42 mg/g, respectively). The CEx had an EC50 value (0.74 mg/mL) significantly lower than those of the essential oil and α‐tocopherol (1.20 and 32.50 mg/mL, respectively). The reducing power of the CEx (459.46 mmol Fe2+ per mass) was significantly higher than those of the essential oil (18.47 mmol/L) and α‐tocopherol (99.96 mmol/L). The addition of CEx to the purified sunflower oil significantly improved its oxidative stability at the levels of 800 ppm and higher whereas the essential oil indicated no antioxidant activity at the levels experimented (200–2000 ppm). The CEx was considered to be a useful antioxidative compound in bulk oil and emulsion systems but the essential oil showed no antioxidant activities. The CEx in the bulk oil system had higher antioxidant activities than in the emulsion system. The CEx concentration of 2000 ppm showed the highest antioxidant activity and reduced the formation of hydroperoxides and secondary products more than the other antioxidative compounds applied in this study.

Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity

“…Since ferrous ions are regarded to be one of the most effective prooxidants in food organization, higher chelating effects of the essential oil of cumin would be beneficial. Einafshar et al (2012) determined the content of reducing power of essential oil of cumin with 18.47 mol Fe 2+ per mg essential oil which was much less than that in this study. Plant materials containing phenolic constituents retard oxidative degradation of lipids and oxidative modification of low-density lipoproteins due to their antioxidant activities and so enhancing quality and nutritional value of food.…”

“…The cumin in stage of immature was the least effective radical scavenger, with an IC 50 of 13.59 mg/ml which is about 27 times lower than the BHT. On contrary, the IC 50 values were reported for essential oils of cumin 0.031 and 1.20 mg/ml, respectively (Hajlaoui et al, 2010;Einafshar et al, 2012).…”

“…The lowest content of total phenolic observed at the immature and full mature cumin, respectively. In previous studies, the total phenolic content in cumin fruit was reported vary (Einafshar et al, 2012). On the other hand, the total phenol content of coriander, celery and bush-basil essential oil were reported before.…”

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“…Shweta Jiraka (C. cyminum) [36][37][38][39][40][41][42][43][44] Crude methanolic extract and essential oil of fruits possess strong antioxidant potential in DPPH, 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and other models due to phenolic composition of volatile oil. Antiepileptic action by neuronal membrane mediated cellular changes.…”

Novel cuminaldehyde self-emulsified nanoemulsion for enhanced antihepatotoxicity in carbon tetrachloride-treated mice

“…Cumin oil possesses various pharmacological potentials such as digestive conditions, toothache, epilepsy and jaundice. [8] It can also possibly act as antitumour, anti-inflammatory and antioxidant [5,[9][10][11] agents.…”