Investigation of Antioxidant Activity of Cumin (Cuminum Cyminum L.) by Means of UV-Vis Spectroscopy, Proton Nuclear Magnetic Resonance and Iodometric Method

Abstract

In this study cumin (Cuminum cyminum L.) seed extract was introduced as an efficient natural antioxidant on limitation of reactivity of singlet oxygen ( 1 O 2 ), hydroxyl radical (OH•), hydrogen peroxide (H 2 O 2 ) and superoxide radical (O2•-). Singlet oxygen production and oleic acid oxidation monitored by Proton nuclear magnetic resonance (1H NMR) and iodometric method as a popular method. Also oleic acid oxidation process in the presence of OH• and H 2 O 2 were monitored by UV-Vis during the reaction at =200-380 nm. UV-Vis spectroscopy as a very convenient method showed in the oleic acid oxidation with OH• and H 2 O 2 as Reactive Oxygen Species (ROS), Band gaps of oleic acid as a result of oxidation were compacted in the presence of cumin which demonstrated cumin has high capacity on control of fatty acid against these types of ROS. Also, the rate of oleic acid oxidation by 1 O 2 as a very reactive ROS reduced about 84% in the presence of 2ml methanolic extract of cumin (contains 3.01 mg flavonoid). These results reveal that cumin because of its flavonoid compounds can use as a high efficient singlet oxygen scavenger.

Anti-diabetic effect of a combination of black seed (Nigella sativa) and cumin (Cuminum cyminum), a two-step study from bench to bed

“…The impact of aldehyde compounds of CC on glycemic status is primarily attributable. The presence of these compounds can inhibit alpha-glucosidase and aldose reductase, resulting in decreased reactive oxygen species (ROS) production and glucose uptake [25][26][27][28][29][30][31][32][33][34][35]. Furthermore, CC can stimulate insulin secretion by increasing calcium influx and influencing nesfatin-1 [36].…”

Model systems for studying lipid oxidation associated with muscle foods: Methods, challenges, and prospects

“…Unsaturated fatty acids are abundant substrates for lipid oxidation in muscle foods (Vieira, Zhang, and Decker 2017). Thus, free unsaturated fatty acids have sometimes been used as lipid substrates in different models (Hajimohammadi 2020;Hajimohammadi and Bagheri 2017;Hajimohammadi and Nosrati 2018). In muscle food, lipids are primarily referred to triacylglycerols and phospholipids, with small amounts of free fatty acids (FFAs), cholesterol, and tocopherols (Pereira and Abreu 2018).…”