Comparative Study on Yields, Chemical Compositions, Antioxidant and Antimicrobial Activities of Cumin (<i>Cuminum cyminum</i> L.) Seed Essential Oils from Different Geographic Origins

Karik, Ünal; Demirbolat, İlker; Toluk, Özlem; Kartal, Murat

doi:10.1080/0972060x.2021.1983472

Cited by 14 publications

(11 citation statements)

References 20 publications

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“…These results showed great similarity with our results. Karik et al (2021), in their study, determined that the essential oil content in 10 different cumin seeds from seven different countries ranged between 1.16% and 1.98%, which are similar to our results (1.08-5.02%).…”

Section: Essential Oil Content and Oil Composition (%)supporting

confidence: 89%

“…Celik and Ayran (2020) determined cuminal (42.90%), gamma-terpinen-7-al (22.64%) and gamma-terpinene (5.30%) as the main components of essential oil in cumin seeds originating from Türkiye. Karik et al (2021), in their study, determined cumin as the main component of essential oil and its count varied between 21.37% and 46.52% in 10 different cumin seeds from seven different countries, and these values were similar to our results (16.41 -37.79%).…”

Section: Essential Oil Content and Oil Composition (%)supporting

confidence: 88%

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Determination of Important Quality Parameters of Cumin (Cuminum cyminum L.) Seeds Provided by Different Countries

Karik¹,

ÇINAR²,

Gölükçü³

2022

ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi

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Cumin (Cuminum cyminum L.) is one of the most consumed spices worldwide. In this study, seeds obtained from India, Iran, Syria, Pakistan, Afghanistan and Türkiye (Denizli) were used as the materials. Different parameters including essential oil content of seeds (%), essential oil composition (%), fixed oil content (%), fatty acid composition (%), color values (l, a, b), total phenolic substance (mg GAE/g dry herb) and total flavonoid substance (mg CE/g dry herb) were determined. Result showed that the content of essential oil in unground seeds varied between 1.08% and 4.68%, while, the values were 3.20%-5.02% in ground seeds. Gamma-terpinen-7-al, cuminal, gamma-terpinene and beta-pinene were the prominent main compounds in all cumin seed samples. The fixed oil content ranged from 2.38% to 17.50% in unground seeds and 2.25% to 17.47% in ground seeds. Six different fatty acids were found in fixed oil. Among these fatty acids, oleic acid was the main component. Oleic acid level varied between 56.63% and 65.12%. The CIE L*, a* and b* colour values of the samples ranged between 40.12-45.29, 2.37-7.88, and 17.85-25.95, respectively. Total phenolic matter and flavonoid content of the cumin seed samples were founded between 7.00-11.06 mg GAE/g DW and 2.04-5.08 mg CE/g DW, respectively.

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Section: Essential Oil Content and Oil Composition (%)supporting

confidence: 89%

Section: Essential Oil Content and Oil Composition (%)supporting

confidence: 88%

Determination of Important Quality Parameters of Cumin (Cuminum cyminum L.) Seeds Provided by Different Countries

Karik¹,

ÇINAR²,

Gölükçü³

2022

ANADOLU Ege Tarımsal Araştırma Enstitüsü Dergisi

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“…In previous studies, the IC 50 (μg/mL) of Cuminum cyminum L . essential oil from different regions of Iran was reported as 23.3–32.4 (Karik et al, 2021) and 5.4 (Allahghadri et al, 2010). Differences in the antioxidant activity of essential oils can be attributed to phenolic compounds of plants; these chemical compositions are dependent on environmental conditions, plant genetics, and postharvest processes (Cowan, 1999; Vaya et al, 1997).…”

Section: Resultsmentioning

confidence: 99%

“…However, nanoemulsions can dissolve in aqueous systems, which leads to the efficient release of activated compounds; subsequently, they can more effectively scavenge radicals (Lou et al, 2017). In previous studies, the IC 50 (μg/mL) of Cuminum cyminum L. essential oil from different regions of Iran was reported as 23.3-32.4 (Karik et al, 2021) and 5.4 (Allahghadri et al, 2010). Differences in the antioxidant activity of essential oils can be attributed to phenolic compounds of plants;…”

Section: Antioxidant Activity Of Ceo and Ceonmentioning

confidence: 99%

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

Moradi

2023

Food Science & Nutrition

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The present study aimed to investigate the effects of Cuminum cyminum L. essential oil (CEO) and its nanoemulsion (CEON) on oxidative stability and microbial growth of mayonnaise during storage. The GC analysis indicated that Cuminaldehyde (27.99%), o‐Cymene (17.31%), γ‐Terpinen (16.67%), and β‐Pinene (9.35%) were the major components of CEO, respectively. The assessments of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) showed that Escherichia coli ATCC 25922 (MBCCEO = 12 and MBCCEON = 6 mg/mL) was the most resistant bacteria, and in contrast, Staphylococcus aureus ATCC 29213 (MBCCEO = 6 and MBCCEON = 3 mg/mL) was the most sensitive bacteria. In the radical‐scavenging assay, CEON (IC50 = 5 ± 0.07 μg/mL) exhibited a higher antioxidant activity than CEO (IC50 = 10 ± 0.13 μg/mL). The results showed that applying the MBC of CEO and CEON in mayonnaise led to a significant decrease (p < .05) in acidity, peroxide value, number of acid‐resistant bacteria and fungi, and total microbial count compared with the control sample. In conclusion, this study demonstrated that using CEON resulted in oxidative stability, microbial growth control, and desirable sensorial attributes in mayonnaise compared with CEO and control samples.

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“…However, the PDMS/ZnCo-MOF@C method used a smaller sample and organic solvent could obtain higher extraction efficiency in a shorter extraction time. 47,48 Sample treatment was the most time-consuming and…”

Section: Methods Validationmentioning

confidence: 99%

Efficient extraction based on a polydimethylsiloxane/bimetallic ZnCo-MOF carbonization sponge coupled with GC-MS for the rapid analysis of volatile compounds in cumin

Li,

Fu,

Ren

et al. 2024

Anal. Methods

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Comparative Study on Yields, Chemical Compositions, Antioxidant and Antimicrobial Activities of Cumin (Cuminum cyminum L.) Seed Essential Oils from Different Geographic Origins

Cited by 14 publications

References 20 publications

Determination of Important Quality Parameters of Cumin (Cuminum cyminum L.) Seeds Provided by Different Countries

Determination of Important Quality Parameters of Cumin (Cuminum cyminum L.) Seeds Provided by Different Countries

Effects of Cuminum cyminum L. essential oil and its nanoemulsion on oxidative stability and microbial growth in mayonnaise during storage

Efficient extraction based on a polydimethylsiloxane/bimetallic ZnCo-MOF carbonization sponge coupled with GC-MS for the rapid analysis of volatile compounds in cumin

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