Volume 70, August 2015, Pages 163–169
Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity
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Highlights
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- Maximum cumin essential oil yield was observed at the mature stage.
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- Chemical composition of C. cyminum oil at different phenological stages was various.
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- Highest total phenol content of the oil was obtained at intermediate stage.
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- Cuminum cyminum oil exhibited potent antioxidant activity.
Abstract
Chemical composition and antioxidant activity of essential oils of cumin fruits (Cuminum cyminum
L.) at four stages of maturity (immature, intermediate, premature and
full mature) were investigated. Maximum and minimum essential oil (EO)
yields (4.3% and 2.7%) were observed at the mature and immature,
respectively. The essential oils were analyzed by GC and GC/MS. Results
indicated that the amounts of α-pinene, β-pinene, α-phellandrene,
α-terpinene, and γ-terpinene decreased, whereas the levels of p-cymene,
α-terpineol, cumin aldehyde, and safranal increased during maturation
process. The total phenol content of the essential oils of cumin fruits
harvested at immature, intermediate, premature and full mature were
25.52, 40, 36.86, and 30 mg GAE/g EO, respectively. The essential oils
showed lower antioxidant activity than BHT (butylated hydroxytoluene)
(synthetic antioxidant). Antioxidant activities of the essential oils
had positive correlation with their phenolic contents that increased at
stages of intermediate and premature. In conclusion, the antioxidant
activity of cumin essential oil was considered a useful antioxidative
compound in the food industries.
Keywords
- Cuminum cyminum;
- Antioxidant activity;
- Essential oil;
- Stages of maturity
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