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Food Sci Biotechnol. 2018 Nov 8;28(3):669-677. doi: 10.1007/s10068-018-0506-y. eCollection 2019 Jun.

Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.).

Author information

1
1Department of Horticulture, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran.
2
2Department of Plant Protection, Faculty of Agriculture, Urmia University, P.O. Box: 165-5715944931, Urmia, Iran.

Abstract

Chemical composition, antifungal and antioxidant properties of essential oil extracted from Cuminum cyminum from Iran was studied. GC-MS analysis revealed the presence of 18 components, with 3-caren-10-al and cuminal as the principal constituents. Hierarchical cluster analysis and antioxidant capacities showed that this essential oil made a single group at 64 unit distinct from other reported essential oils extracted from cumin in the literature and was with high antioxidant activity [150 µL exhibiting strong reducing power; 2200 (FRAP) μmol/L Fe+2 during 15 min and ~ 89 DPPH % at 60 min]. The antifungal effects of the essential oil against three postharvest fungal pathogens, Botrytis cinerea, Aspergillus niger and Penicillim expansum revealed that at concentrations of ≥ 750 µL/L, the mycelial growth of the tested fungi were completely inhibited. Overall, the essential oil derived from this new cumin chemovar could be a promising candidate for its utilization as a natural preservative.

KEYWORDS:

Antifungal; Chemovar; Essential oil; GC–MS

PMID:
31093424
PMCID:
PMC6484070
[Available on 2019-11-08]
DOI:
10.1007/s10068-018-0506-y

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