Antioxidant and antifungal activities of a new chemovar of cumin (Cuminum cyminum L.)
Ghasemi, G., Urmia University, Urmia, Iran | Fattahi, M., Urmia University, Urmia, Iran | Alirezalu, A., Urmia University, Urmia, Iran | Ghosta, Y., Urmia University, Urmia, Iran
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 greater than or equal to 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.
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