Comparative study on chemical composition and antibacterial activity of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) seeds

Abstract

Introduction.The objective of this study was determination of the physico-chemical characteristics of fenugreek (Trigonella Foenum graecum L.) and cumin (Cuminum cyminum L.) and evaluation of their antibacterial properties against Staphylococcus aureus ATCC25923, Escherichia coli ATCC 25922 and Bacillus subtilis ATCC 6633. Materials and Methods. Different varieties of fenugreek and cumin were analyzed for their weight of 1000 seeds and germination rate. The physico-chemical analysis carried out was pH, titratable acidity, moisture, ash, total soluble solids, electrical conductivity, viscosity, proteins, fats, crude fibers, pectins, total and reducing sugars and minerals. The antibacterial activity of the extracts was evaluated by disc diffusion method against tested bacterial strains. Results and discussion. The obtained results showed that the Algerian variety of fenugreek and Syrian one of cumin seeds gave the highest weight with a value of 16.8 and 13.9 g respectively and the better germination rate with a percentage of 70%. The pH and titratable acidity of fenugreek and cumin seeds ranged from 5.6 to 6.5 and 2.8 to 3% respectively. The moisture and ash content varied from 3 to 2.8% and 3 to 7% respectively. Total soluble solids, electrical conductivity, viscosity varied from 2.8 to 5.5 °Brix, 18.1 to 42.8 mvs and 2.4 to 2.8 m/pa/s respectively. The analysis showed that fenugreek and cumin contained a high amount of proteins which was between 23.1 and 26.8%. On the other hand, fats ranged from 8.8 to 21%. While crude fibers, pectins varied from 5.1 to 7.9% and 1.9 to 2.8% respectively. Total and reducing sugars varied from 5.2 to 6.7%, and 0.5 to 1% respectively. According to the present data, mineral and heavy metals profile of fenugreek and cumin showed that they contain potassium as a major mineral in a maximum quantity followed by sulphur, phosphorus, calcium, magnesium, iron, zinc and boron, copper, lead, nickel, chromium, molybdenum, cobalt and cadmium. The results of antibacterial activity of methanol extract plants against three bacterial strains revealed the sensitivity of these strains to the extracts plants with DZI (Diameter Zone of Inhibition) of 21 mm, 12 mm, 18 mm for cumin and 10 mm, 08 mm, 09 mm for fenugreek respectively for S. aureus, E. coli and B. subtilis. Conclusion.The overall evaluation of this study concludes that both spices fenugreek and cumin have good chemical composition and revealed their sensitivity on the tested bacterial strains.

PCA analysis on postharvest quality characterization of fenugreek depending on seed weight

“…In previous studies about mineral composition of fenugreek plants, Bouhenni et al (2019) reported average Ca, K, Mg, P, S, B, Cu, Fe and Zn contents respectively as 1445, 10605, 1229, 5143, 2648, 11.8, 9.9, 91 and 30.9 mg/kg, Ali et al (2012) reported average Ca, Cu, Fe, Zn, K, Mg, P, Na and Mn contents respectively as 226, 5.4, 11.6, 4.4, 1080, 78.4, 200, 290 and 1.6 mg/100 g; Al-Jasass and Al-Jasser (2012) reported K, Mg, Ca, Zn, Mn, Cu and Fe contents respectively as 603, 42, 75, 2.4, 0.9, 0.9, 25.8 mg/100 g. Table 3. Fatty acid composition of the thousand-seed weight ranges Table 4.…”

Comparative analysis on bioactive compounds and antioxidant activity of Algerian fenugreek (Trigonella foenum-graecumL.) and Syrian cumin (Cuminum cyminumL.) seeds

“…According to Bouhenni et al [25], Algerian variety of fenugreek (Trigonella foenum-graecum L.) and Syrian cumin (Cuminum cyminum L.) were the best ones, as compared to other varieties with a highest weight and a better germination rate. In this concept, these varieties were chosen for present study.…”

In Vitro and In Vivo Study of Combined Effect of Some Algerian Medicinal Plants and Probiotics against Helicobacter pylori

“…The bactericidal activity of plant preparations against H. pylori significantly depends on the type of the extract and its components, concentration and exposure time and the density of the tested bacterial strains [ 47 ]. In previous studies, phytochemical screening of four plants was carried out and the results revealed the presence of eight phytochemical compounds in cumin extract, seven molecules in fenugreek extract, five compounds found in red onion extracts and one compound in garlic [ 32 , 33 ]. From these phytochemical studies, phenols are the largest group of metabolites in the studied plants and many compounds are believed to have remarkable anti- H. pylori effect in vitro and, to some extent, in vivo.…”

“…Samples of garlic ( Allium sativum ) bulb, onion ( Allium cepa ) bulb, fenugreek ( Trigonella foenum-graecum L.) seeds and cumin ( Cuminum cyminum L.) seeds were sorted, washed and dried at room temperature, then ground into a fine powder and sieved through a 200 μm sieve. Resulting powders were used to prepare methanolic extracts using a maceration method; all the extraction procedures were performed and conditions were set as described by Bouhenni et al, (2019 a ) and Bouhenni et al, (2019 b ) [ 32 , 33 ]. Briefly, the methods applied to investigate the chemical composition of the tested plant extracts were:…”

“…Phenolic compounds were identified qualitatively by the HPLC method ( Supplementary Materials ) and antioxidant activity was measured using a DPPH assay [ 32 , 33 ]. The extracts were carefully stored and later used for assessing their anti- H. pylori effects.…”