European Food Research and Technology

, Volume 220, Issue 5–6, pp 472–476 | Cite as

Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems

  • N. B. Thippeswamy
  • K. Akhilender Naidu
Original Paper


Cumin is one of the commonly used spices in food preparations. It is also used in traditional medicine as a stimulant, a carminative and an astringent. In this study, we characterized the antioxidant activity of three commercially available cumin varieties, viz., cumin (Cuminum cyminum), black cumin (Nigella sativa) and bitter cumin (C. nigrum). The antioxidant capacity of cumin varieties was tested on Fe2+ ascorbate induced rat liver microsomal lipid peroxidation, soybean lipoxygenase dependent lipid peroxidation and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging methods. The total phenolic content of methanolic extracts of cumin varieties ranged from 4.1 to 53.6 mg g−1 dry weight. Methanolic extracts of all the three varieties of cumin showed higher antioxidant activity compared with that of the aqueous extract. Among the cumin varieties, bitter cumin showed the highest antioxidant activity followed by cumin and black cumin in different antioxidant systems. IC50 values of the methanolic extract of bitter cumin were found to be 0.32, 0.1 and 0.07 mg dry weight of cumin seeds on the lipoxygenase dependent lipid peroxidation system, the DPPH radical scavenging system and the rat liver microsomal lipid peroxidation system, respectively. The data also show that cumin is a potent antioxidant capable of scavenging hydroxy, peroxy and DPPH free radicals and thus inhibits radical-mediated lipid peroxidation. The high antioxidant activity of bitter cumin can be correlated to the high phenolic content among the three cumin varieties. Thus, bitter cumin with a high phenolic content and good antioxidant activity can be supplemented for both nutritional purposes and preservation of foods.


Cumin Black cumin Bitter cumin Phenols 1,1-Diphenyl-2-picrylhydrazyl radical Soybean lipoxygenase 



The authors thank V. Prakash, Director, CFTRI, and S.G. Bhat, Head, Department of Biochemistry and Nutrition, for their encouragement and support. The authors gratefully acknowledge the financial assistance in conducting this work through a project awarded by the Department of Science and Technology, New Delhi. Financial support to N.B.T. from the University Grants Commission, New Delhi, in the form of a Senior Research Fellowship is gratefully acknowledged.


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  1. 1.Department of Biochemistry and NutritionCentral Food Technological Research InstituteMysoreIndia

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